The rice omelet
By VicentaLakin
There's a lot of milk left in the cheese. It's best for toast。
Recipe Recommendations
Steps for The rice omelet
1
dry millet 30 g water 150 g impregnated, then boiled to rice with a small fire, resulting in a millet with a weight of 107 g water。
2
Preparation materials: 200 grams of high-weed flour, 80 grams of whole wheat flour, 10 grams of red sugar, 2 grams of salt, 3 grams of yeast, cooking of 107 grams of small rice and 150 grams of milk to be added to the cook ' s machine (which can be replaced with either water or black beer, which is better in the form of black beer)。
3
Flour and a slightly smooth pasta were added to 15 grams of olive oil to be mixed into an extended and extended phase。
4
The noodles were sent about 1.5 times. The method of testing the fermentation is that it is appropriate to stick a finger on the cake with flour。
5
They're all in six。
6
Just use your hands to reap the circle。
7
Put it in the oven and ferment. The surface can spray some water。
8
It's fermented
9
Cover the sifter
10
Put some high powder in a sift and sift it with your hand。
11
The reverse placement of the sifter is again sifted, forming a slash。
12
The oven is preheated at 180 degrees, placed in the middle and baked for 23 minutes。
13
The snack pack can also be used as a hamburger embryo。