Onion saline
By VicentaLakin
I love this simple, but delicious, little snack
Recipe Recommendations
- flour 120g
- yeast powder 1g
- corn oil 20g
- white granulated sugar 15g
- warm water 60g
- corn starch 60g
- butter 40g
- salt 4g
- chives 10g
- egg liquid 20g
Steps for Onion saline
1
Combination of the oil coating material into a smooth layer of oil coating with a fermentation twice as large as the lid warm。
2
We'll mix the oily material and we'll rub it in the casserole. The solute material is evenly mixed, and it is made of fine grains by hand. The butter used in the formulation shall be pre-empted by water melting or microwave heating to liquid state. Onions wash clean to shreds。
3
The fermented pellets are mixed and plattered, their palms flatten, they wrap up the grubs, they close down。
4
packed noodles flattening, tumbled into a 2 mm rectangular。
5
Turn both ends of the face towards the middle line。
6
Up along the central line, this completes the first 40-cent mark (a bit like folding covers) of 15 minutes of awakening. Repeating the above practice once again, completing a second 40-cent mark of 15 minutes. The third time, the growth square。
7
It's a ruled rectangular, with an egg fluid. Don't waste the cut, you can rub it in a row。
8
It spreads evenly。
9
grow up 10 cm by 1 cm long strip。
10
Squeeze the two ends of the long strip, twist the opposite direction into a spiral, coded on a non-adhesive dish。
11
The middle layer of the preheated oven is set on fire, 200 degrees for 10 minutes and 170 degrees for 10 minutes to the surface. When you're cool, you're cold。
12
Cream
13
This snack can be made with ordinary flour, and a formula of 11 inches can bake two plates。Onion saline Make Tips
If you can't finish the soufflé, you can keep it under seal for a week. If we go back to soft, we'll go back to 110 degrees for a few minutes, and it'll turn back。