Horseshoe omelet
By VicentaLakin
A classic egg roll biscuit, which changes the shape a little bit and produces a charming horse hoof。
Recipe Recommendations
- milk fragrance
- baking
- an hour
- senior
Steps for Horseshoe omelet
1
A bouquet of bouquets, softening the butter, mixing it with sugar and eggs and rubbing it in a noodle, if you want to make the bouquets evener, you can add a little less powder。
2
It's fine. It's okay. It's okay。
3
The length of the lasagna is self-controlled and can be shorter depending on the length it wants。
4
A long strip with a knife。
5
And then you rub it with your hands and put it in the oven。
6
The oven warms 180°C in about 22 minutes, yellow out. Time is controlled by the thinness of the noodles。
7
A little less sugar and water to make it syrup, a little more syrup on the top of the bouquet, and then roll it into the bakery, so that the ravioli of the horse hoist can be put aside。
8
An egg roll will be made below, with flour, sugar, and then milk。
9
Spoiled, fully plattered, no particles。
10
80% of the egg clean。
11
Down into the paste。
12
When you're mixed up, prepare the grill and paint the sauce。
13
Picking up the raw material with a spoon, pouring one down on the grill, or squeezing out a tortilla with a squeaky bag。
14
The oven, which is placed at 150°C, has a twig around the tortilla, with a shovel to pick up a piece of it and wraps it quickly on the bouquet, fast, the egg rolls are just soft, and it will melt immediately。
15
A branch is good, stylist。
16
A little green, isn't it beautiful