Onion sesame pine waffles
By VicentaLakin
Waffles have been shown in graphics and videos several times before, and live two or three times. This time, I'll have another one at the request of a wide range of netizens. The egg powdered cream is the base formula, and on this, it can increase or decrease, and it can be sweet salt. This time, I'm gonna make a sweet salt, and I'm gonna love it -- onion sesame waffles. Meat pines are self-made, without furry laces, but they taste nice and they eat soothingly. Considering that it was going to suck a portion of the moisture, I adjusted the milk from the base formula from 50 to 60 grams, and reduced maize starch from 15 to 10 grams; onions only take leaves without onions, so that the particles are too large and heavy to melt. I've been asked a lot of times. Can you save the powder? If it is particularly taboo, it can be saved, but it is necessary to be psychologically prepared for a serious breakdown in the mix. If this is to be done, a one-third-1/2 reduction in the amount of barbed flour could be achieved to reduce the severe consequences of the bubble. Long story short, may the little partners of the waffle machine find it, and leave it alone, so that it may become a new pet, a food assistant
Recipe Recommendations
- eggs of 2
- low-gluten flour 90 grams
- corn starch 10 grams
- Aluminum-free baking powder 6 grams
- fine sugar 30 grams
- chives 13 grams
- Homemade meat crisp 20 grams
- corn oil 30 grams
- milk 60 grams
- white sesame 20 grams
- salty and fresh
- melting
- ten minutes
- ordinary
Steps for Onion sesame pine waffles
1
The material is ready: eggs with a shell weighing about 65 grams, if a wood egg can be adjusted to three, and onions can only pick leaves; home-made cedars are kind of thin, with no long lass, and their weight can be reduced in an appropriate amount; corn oil can be replaced with vegetable oil without visible odor; no aluminum powder can be scarce, otherwise the taste and quantity of the finished product will be affected by a severe blistering。
2
Low-banded flour, maize starch, aluminum-free powder and soufflé are mixed。
3
Eggregated egg yolk is separated and the eggs are fed into an oil-free, water-free bowl。
4
An electric omelet is used to stir the egg clears at a medium speed, adding fine sugars three times: when the thick bubble is out, when the thin white hair is out, when the thin white hair bubbles are out, when the thin white hair bubbles are out, when there is some resistance on the hand, and when the protein is thin and lightly, lifting the puncher, and the protein has a big bending hook, adding to the yolk。
5
One minute with a low-speed bump, a delicate egg paste。6
The egg will be removed and the corn oil and milk will be fully evenly mixed。
7
Leached corn-oil milk into the egg paste with a pelvis; mixed from the bottom with an egg。
8
Pour onions and white sesame into an egg paste, and mix it evenly。
9
Sift the powder into the egg paste, and then the last soufflé is spilled directly on it。
10
Scratch it from the bottom up and do not overwrite it as long as it's dry powder; it's waffles; the waffles are hot。
11
A proper amount of waffles is placed on a pre-heated waffle dish (I use a barber-replaceable waffle dish with an east loaf, which can be processed in 3 minutes)。
12
The first one took a little longer, about four minutes, and the rest of the paste adjusted the time to the preferred taste and colour, with 2.5-4 minutes。
13
The roasted waffles are all the same colours and smelly, and when they're hot, they're softer and more elastic; the remaining waffles are then cooked up, depending on the amount of pasta, and can be baked 7 to 10。
14
Onion sesame pine wafflesOnion sesame pine waffles Make Tips
One, the onion leaves have moisture, so the heating time is about 20 seconds longer than the original taste; the first one can be used as a temperature and colour test, and the later one can be adjusted as much as it pleases; two, the waffles are straight and the face can be rinsed around, so that the grill can be covered when the face is put on; three, the mid-to-mid heat does not open the lid, usually mature in 2.5 minutes; if the pastry is opened too early, the paste will collapse because it is not mature, the heating will continue and cannot be restored; if there is a screeching of the cake, the heat is not sufficient, it will have to be extended for a few seconds; and four, different brands have different power and the temperature and time adjusted according to the machine used。