Poppin' waffles
By VicentaLakin
Who says muffins must be sweet? Then suddenly a doubt arose. Chinese pastry is actually like muffins. All of a sudden, there's an inspiration, a muffin. It's just salty, but onions are classic, thinking about onions, and then thinking about the dandelions in the fridge. I don't think I've made a dandelion pastry, so go straight to dandelion. Puffy-poo-poo-poo. It looks like a lot of platinum, it looks like it's covered up, but it's still puffy, not full. It seems that the plumes are getting greener, embedded in pastries, and they're so refreshing. Plumbs are bitter, but they don't feel at all. Just tastes salty。
Recipe Recommendations
- salty fragrance
- fried
- an hour
- simple
Steps for Poppin' waffles
1
Material: Bum-in 35 grams, chum 100 grams, eggs 1, water 80 grams, salt 2 grams, powder 4 grams and corn oil 25 grams。
2
Plumb cleans, removes the roots, as delicate as possible, back up。
3
Eggs go into large bowls, with salt and corn oil, and they mix evenly。
4
Add half the water and mix it evenly。
5
Flour and flour are mixed, sifted into the egg fluid, and evenly mixed with razors。
6
Add the remaining water and mix it evenly to adjust the thinness of the paste。
7
Falling into good plumb。
8
Combine the flat paste。
9
Take a proper amount of pasta and put it in a pre-heated pancake。
10
Cover the lid and heated up and down for about five minutes。
11
Uncover it, turn it over, the bottom is light gold. Put the lid on again and keep heating up and down for about three minutes。
12
Both sides are light gold, out of the oven。Poppin' waffles Make Tips
The amount of Pudu can be increased or reduced as it pleases. The water in the formulation should not be added at once in order to make the face thin. If branded with a pan on the ground, beware that the fire is not heavy, so that it is not incorruptible。