The orchid bacon
By VicentaLakin
The salty ones are regular French foods, like Italian pizzas, usually with salad and soup, together for lunch or dinner, even brought to nearby coffee shops, bakeries, French salty ones that emphasize convenience, simplicity, whether travelling, reading, drinking coffee or hospitality
Recipe Recommendations
- fermented butter 115g
- low-gluten flour
- egg yolk 6G
- fine sugar 30ML
- salt 3g
- hard boiled eggs of 2
- broccoli 100g
- bacon 2 tablets
- onion half a
- mushroom of 3
- light cream 100g
- milk 20g
- whole egg liquid 40g
- black pepper appropriate amount
- salty and fresh
- baking
- a day
- ordinary
Steps for The orchid bacon
1
We'll get the skins ready. The butter room's softened and the flour is low
2
The yolk and the water mix are even
3
Add sugar and salt to melt it and put it in the fridge. Refrigeration
4
Scratch it with butter
5
Add sifted low-banded flour
6
Press the flour in yellow form until it's not white
7
Add frozen yolk
8
Scratch the flour and crush it
9
pack the skins of the packs in a sealed bag, stomp them in two centimetres thick, and freeze the fridge one night
10
take out the cold leather
11
COVERED WITH A NICE PIE ON THE UN 26144, PIERCED WITH A FORK AND CONTINUED TO FREEZE FOR MORE THAN TWO HOURS
12
Take out frozen skins and put on tin paper or oil paper
13
When baked, prepare the pies and the fluids; orchids wash the draughts, onions cuttin and bacon fried, mushroom washed slices, white boiled omelet cutters back
14
Cream cream with milk
15
The whole egg fluid is slowly added to the light cream and milk mixture and is evenly mixed with the manual omelet
16
When all the pyre is mixed, filter it
17
Add salt and proper black pepper
18
Pumping the casserole on a roasted leather, pouring it into a nine-point drop. Full
19
The oven is 200 degrees preheated, up and down, and the mid-level 180 degrees baked for 25 minutes until the surface is in solid formThe orchid bacon Make Tips
One, butter back, the cold must be softened, a small hole lightened by the finger, a different taste bud per person, the amount of salt in the pate adjusted to its actual taste of brackish 3 and the length of the skin baked longer, so the skin in the freezer needs to be baked to 4 and the skin in the freezer is tougher, and can be softened with a cane, so that the skin can be put in the molds with a sticker