Vegetable omelet tower
By VicentaLakin
A cup of milk tea for breakfast and some vegetable and egg milk towers, easy, fast and nutritious. Every time he sees this thick vegetable egg tower in a book or on the Internet, he's really making a little tomato
Recipe Recommendations
- low-gluten flour 150g
- fine sugar 4g
- salt 2g
- milk 45G
- egg yolk 22g
- butter 135G
- corn starch 75g
- whole egg liquid 30g
- Qingcaidan appropriate amount
- Qingcao Duan appropriate amount
- diced carrot appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Vegetable omelet tower
1
make tapi. 150 g of low-strength flour, 75 g of corn starch, 4 g of fine sugar and salt are all mixed into a lacerations mat, while fresh butter from the freezer is put into the freezer and cutting is carried out on a scratchboard。
2
After the flour and butter have been cut, the flour and butter are integrated in a granular form, as illustrated by the figure
3
You mix the loose egg fluid with the milk and pour it up. Medium
4
With scratching plates, the noodles are in the initial form of particles, which are constantly rolled to the basic formations, with a few remaining particles that don't look like plumes, but when they're loose, they can be packed in a bag, put in a freezer for at least an hour, and they can also be left open more easily
5
in an hour, the dough is removed from the fridge, thin flour is sprayed on the panel, and the surface of the flour is also powdered, and it is adhesive at the time, and it is covered with a flat skin of 0.2-7.5 px thick
6
six inches of mousse on a grill with baked paper, moving the skin into the mold, placing it close to the surroundings and the bottom, and not leaving any room for suspension
7
Put a small piece of baking paper on the base of the plume, and then flatten it with a proper amount of rice or beans to flatten the plume
8
Put it in a preheated oven, in the lower and middle floors, baked 170-180 degrees of fire up and down, 20 minutes later take out rice and rice-rich baking paper, and bake for another 10 minutes, with light yellow from the papi
9
make egg cream. put 150 g milk in the pot, boil it up to 80 degrees, turn it off, melt it into 20 g butter, and mix it quickly with little spoons, and put it cool
10
30 g full egg fluid, 2g salt and 10g low-banded flour pour into the bowl and mix it quickly with a spoon
11
I'm gonna dump the last mixture twice into milk butter, and then I'm gonna add it to the next one
12
At the same time, hot water with a little salt and basic vegetable vegetables, fresh water past the cold vegetables, dry water in the platinum, pour mixed fluid into the plume, 80% full
13
Put it in a 170-degree preheated oven, mid-down, about 40 minutes to the surface, with a golden moist, and a solid egg