A pickle of mackerel olio
By VicentaLakin
Quantities of cook 9055 gold plate。
Recipe Recommendations
- egg yolk paste material appropriate amount
- egg yolk of 4
- low-gluten flour 60 grams
- bamboo charcoal powder 5 grams
- vegetable oil 50 grams
- milk 55 grams
- meringue material appropriate amount
- protein of 4
- fine sugar 65 grams
- stuffing material appropriate amount
- light cream
- Oreo broken
- milk fragrance
- baking
- an hour
- ordinary
Steps for A pickle of mackerel olio
1
The material is ready, the yolk, the egg is separated, the egg is frozen。
2
Milk, oil, even mix。
3
• Add sifted low-banded flour and mackerel。
4
Add yolk。
5
The egg clears three times with a little sugar。
6
Sends to a state with a little bend hook。
7
After mixing with the yolk paste, it was poured into the 9055 gold plate, flattening, blowing out bubbles, 170 degrees mid-level for 15 minutes。
8
Out of the oven and cool。
9
Cream cream and fine sugar are sent to a more rigid state。
10
Join the Olio platter just fine。
11
The cold cakes cut back and forth and sideline。
12
Scratch Olio and piled up in small mountains near the side of the body。
13
Scrambleded with a cane, cooled or frozen。
14
Snack to the heated slices。