Black all-wheat cakeballs
By VicentaLakin
Recipe Recommendations
Steps for Black all-wheat cakeballs
1
Medium-banded wheat flour, black whole wheat flour, aluminum-free powder, salt, eggs, onions, and an appropriate amount of cool water are ready; the proportion of wheat flour and rye powder is not fixed and can be slightly smaller; non-aluminum powder is used to make quick soft pasta; onions are washed to the ground and the amount of cool water needs to be adjusted by the face
2
(b) The integration of wheat flour, black flour, powdered flour and salt into the bowl, evenly mixed with small spoons
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The eggs are then thrown into the powdered powder, scattered in a consistent manner and poured into the appropriate cool water
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(b) The more the amount of water is mixed with a small spoon, the less the amount of water is added to the back, the more the face of the face will fall, the more it will fall for a few seconds to stay on the small spoon, and the more the onion is mixed with a few strokes
5
(a) Heating the bowl, putting a little vegetable oil on the plate with a brush, putting the paste in the plate, or just a little bit higher; if you use a small spoon, you can find a bouquet or a bag, you can put the face in the bag, then squeeze it into the bowl, so that it will not be spilled anywhere
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When the bottom is fixed, the ball is turned over with chopsticks or bamboo stickers, and if there is a lack of a piece, then the full amount of paste can be squeezed and replaced, and if you want meat and vegetables, then you can put it in the vacant area, and if you want to eat yellow, you can get some more oil; no problems. Until the ball is nuanced, a pan can be made without a sticky paste open, and before 10 minutes, the whole barley cake is ready。
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Nutritional breakfast, black all-wheat cakeballsBlack all-wheat cakeballs Make Tips
1. The proportion of black whole wheat flour and wheat powder can be adjusted, with salt added to the salt, and the onion onion powder used for the aroma; the paste is not too dry because the taste of black whole wheat is thicker, if it is too dry and much in proportion; the paste is not too thin, too wet, and the face is so heavy that it does not get hairy; and the powder can rise quickly if it is wet, the face is so difficult to taste, and the taste is not so bad. 2. The absence of such pellets is of no concern, as is the availability of pans to make them as good as pancakes。