Onion waffles

By VicentaLakin

Onion waffles
I envy those who are smart, and when they see how beautiful they are, they always think about how good they are. I'm so clumsy and lazy, I'm always trying to save money. Today, this onion waffle is fermented. It's basically not a hand sticker to flour. It's very convenient. It's for lazy people like me. You can mix the pasta at night, ferment the fridge all night and fry it in the morning。

Recipe Recommendations

  • Arowana multi-purpose oats and wheat flour 300 grams
  • water 320 grams
  • fresh yeast 9 grams
  • shallots of 5
  • salt 1 teaspoon

Steps for Onion waffles

  • Make Onion waffles step 0
    1
    Take good flour and add fresh yeast. If you use a dry yeast, three grams is enough。
  • Make Onion waffles step 1
    2
    Add water, mix it with chopsticks and ferment where it's warm. The pasta is a little bit thicker than the paste of an eggcake, so that it can flow down, but not like water。
  • Make Onion waffles step 2
    3
    The face is fermented twice as big and has loose air holes。
  • Make Onion waffles step 3
    4
    The onions are washed clean, shredded。
  • Make Onion waffles step 4
    5
    Add flowers to the pasta。
  • Make Onion waffles step 5
    6
    Plus a little spoon of salt。
  • Make Onion waffles step 6
    7
    Light and even, not too strong. Still about 10-20 minutes。
  • Make Onion waffles step 7
    8
    The pasta will start again and you can start to fry。
  • Make Onion waffles step 8
    9
    No sticky pot pours a little oil, and it heats up. A few spoons of paste can't be too thick, otherwise it's not easy to ripen。
  • Make Onion waffles step 9
    10
    When the bottom is condensed, turn the pasta over to one face, fry the other side, and lightly press it with wood shovels in the middle, not too hard。
  • Make Onion waffles step 10
    11
    If you don't want to turn the pasta down, it'll be fine until it's fried on both sides. If there is not enough oil in the middle, you can add some oil at any time。
  • Make Onion waffles step 11
    12
    It's not too hot to eat。

    • Onion waffles Make Tips

    One, pasta can be either too dense or too rare, with different branded flour absorbing different rates, and flour and water tend to have a ratio of 100:110, not too rigid, similar to egg-laying noodles, a little dense. Two, not too many pasta, too thick for the middle. The random pasta shape is not good, but it's less. If you want the pasta to look good, you can put oil on your hands and get it down. 3. The cake can be fried. A little less oil is pancakes, a little more oil is like fried fries, a little bit thinner, it's good, it's expensive. The pasta can't be too thin when you watch the cake. It's a little thicker than the pizza. It's just that a good pasta can start with chopsticks

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