Olioghi
By VicentaLakin
Recently, this Olyogi thing was so hot and curious that it was a little dryer than a puff than a puff, and tasted like a lightning puff, but I liked it with a lot of formulations at 190 degrees for 15 minutes. The oven is different, the temperature and the timing are different, and I baked it at 200 degrees for 20 minutes, and the finished product still doesn't have the softness I want, and there'll be a little bit of the softness in the skin after the cooling, and next time I'll bake it for another 10 minutes。
Recipe Recommendations
- sweet fragrance
- roast
- an hour
- simple
Steps for Olioghi
1
Preparation material。
2
Low powder and Olio shredded for sift。
3
Butter, water, sugar, little fire in the milk pan。
4
When all the butter melts, the fire is lightened when there are little bubbles on the surface。
5
Add sifted powder at once。
6
Scratched with a razor to make a face of fire。
7
The to-do group temperature is around 50 degrees, with a portion of the egg fluid. Scratch it evenly。
8
The next egg fluid will be evenly mixed until the scrape paste is glued to the razor, a little triangulated and dryer than the puff paste。
9
Put the pasta in the bag。
10
Squeeze on a 12-inch dish in the morning, as evenly as possible。
11
The oven is 200 degrees and 10 minutes preheat, then put in 20 minutes. (Specific temperature and timing to be adjusted to its own oven)
12
It is baked and cooled, and it can be scalded or fresh cream or ice cream。Olioghi Make Tips
One, paste and egg fluid must be filled with a small amount of egg fluid at a later stage and the state of paste must be checked at any time. Otherwise the noodles are too thin. The quantity of two or one egg is not fixed, and ultimately the state is in place. 3 The oven has a different temper and the temperature and time of the oven is for reference only。