Seaweed baked pastry
By VicentaLakin
In the case of old cakes, it's not traditional water to make soup cakes, it's Korean to make spicy rice cakes, but in this summer weather, it's exhausting to raise a boiler itself, and it's a little odoury when it comes to the soft tastes of the cake itself, or the mix of soup and soup or chubby sauce. If you want to make love to the soft ones, you can have a nice and windy approach! A 15-minute fast-hand seaweed baked pastry, which is not too sticky, has a little bit of elasticity, and the taste level is rich. After the seaweeds were baked on the outer floor, the scent had already infiltrated into the pastry, and finally, the plume of Japanese sauce, each of which tasted like cake and cake
Recipe Recommendations
- rice cake 250g
- seaweed appropriate amount
- Japanese soy sauce 10g
- salad oil 15ML
- chilli 3g
- sweetening
- roast
- half an hour
- simple
Steps for Seaweed baked pastry
1
Use a brush to paint oil on the surface of the cake。2
The oven selects the fire mode, setting 230 degrees and waiting for preheating。3
And baked paper on the grill, and the spacing of pastries on the grill. After preheating, put it in the middle of the oven. Roast for 10 minutes。4
Take a little cold out of the baked cake and brush a little sauce on the surface。5
We can eat with the moss and the chili peppers。