Onion pancakes
By VicentaLakin
It's good for breakfast. It is said that the pasta tastes better, that it is thicker and that it has not been made into cakes, but it does taste better to individuals. There's not enough time because it's too short, or the inner layer will be softer and improved tomorrow
Recipe Recommendations
- medium-gluten flour 150g
- Lao Mian 100g
- qingshui 85g
- yeast 2g
- salt 1/2 teaspoon
- chives appropriate amount
- oil 25g
- low-gluten flour 40g
- salty and fresh
- roast
- several hours
- simple
Steps for Onion pancakes
1
Let's get some onions in the pot
2
Low-banded flour in a bowl with salt and chicken
3
Pour in the fried onion
4
And half-solid souffle
5
I'll put flour in the basin and tear up the old noodles
6
Water and yeast in the small bowl
7
And a smooth noodle
8
It's about twice the size, and it's smooth
9
Ten minutes for the smoothing of the face, and then a large rectangular skin
10
I'll put on a souffle
11
Put flowers on your feet
12
Put the face right in the middle
13
I'll fold it to the left. Close the edge, 30% off
14
And then it's going from bottom to top
15
Turn 90 degrees and turn the noodles back into squares
16
Repeat the 12-15 steps and complete a three-and-a-half
17
Heared the face of the face
18
Cut the face into blocks and gill 20 minutes later. Brushed egg fluid, spilled white sesame, placed in preheated oven 190 degrees, mid-level, about 20 minutes