Onion cheesecon
By VicentaLakin
If you like onion cakes, you'll love this onion-smelt bread. It's also free of fermented bread and tastes like walnuts. I personally prefer salty snacks, and this Succon is poking my taste buds
Recipe Recommendations
- low-gluten flour 250g
- baking powder 6G
- fine sugar 15g
- salt 3g
- unsalted butter 80g
- Original old yogurt 70g
- eggs in 1
- onion 1 piece
- Pure Parmesan cheese powder 60g
- milk 1 teaspoon
Steps for Onion cheesecon
1
Preparatory materials: low-banded flour and powdered powder mixed with salt and fine sugar mixed with rubber razors; salt-free butter pre-empted room temperature softening into little ding; onion cutting; oil paper on the grill。
2
the mixed powder is mixed with salt-free butter, crushed with hands, mixed with egg fluids (and not all that remains) and yoghurts, which are quickly mixed into flour, and finally rubbed with cheese and onions. put the dough on the panel that spreads the powder above it, with a cane to open the growth square and fold it into three folds, a rectangular shape of about 2 cm thick。
3
A round-shaped mold (or cup) to crush the small noodles. The remaining egg fluid was evenly mixed with a small spoon of milk, and the milk egg fluid was brushed on the face。
4
The oven is 180°C preheated, 180°C baked for 25 minutes, and 220°C burned in the last few minutes. Suscon's surface is golden and immediately released。
5
Eat the best while it's hot. The one who's afraid of fire is a cup of radish juice or cool tea