is about to enter the ambush, which is the hottest solar term of the year and also the solar term with the most precipitation. Many people have a poor appetite and are tired of eating steamed buns for breakfast. Today Ronger is here to share with you 5 delicious breakfast noodles. You can make it if you have flour at home. It has richer taste, better nutrition and better appearance than steamed buns. Children love to eat it.
is about to enter the ambush, which is the hottest solar term of the year and also the solar term with the most precipitation. Many people have a poor appetite and are tired of eating steamed buns for breakfast. Today Ronger is here to share with you 5 delicious breakfast noodles. You can make it if you have flour at home. It has richer taste, better nutrition and better appearance than steamed buns. Children love to eat it.
yogurt twist
milk sauce: 350g yogurt, 20g whole milk powder, 20g corn starch, 30g sugar
dough: 500g high-gluten flour , 5g yeast , 80g sugar, 5g salt , 30 grams of milk powder, 1 egg, 230 grams of water, 30 grams of butter, an appropriate amount of bread crumbs
1, add 350 grams of yogurt, 20 grams of whole milk powder, 20 grams of corn starch, 30 grams of white sugar to the pot, stir until uniform After there are no grains, turn on low heat and heat;
2. At this time, stir constantly to heat evenly. Slowly, the yogurt in the pot will become thicker and thicker. It will not take shape at the beginning, but will slowly boil. The batter will be like a batter. It will be almost ready when you use a spatula to scrape the batter from the middle and the batter will not overlap quickly.
3. After continuing to simmer for another 2 minutes, the yogurt batter in the pot will become very sticky. , turn off the heat and mix with a spatula until it is not hot, then put it directly into a piping bag, tie the opening tightly and put it in the refrigerator for later use;
4, then make the dough, add 500 grams of high-gluten flour to the bowl, 5 grams of yeast, 80 grams of sugar, 5 grams of salt, 30 grams of milk powder, 1 egg, stir evenly and then add 230 grams of water. Stir into a fluffy dough and then start kneading the dough. First, basically knead it into a dough;
5, Cover the dough with plastic wrap and let it rest for 10 minutes before continuing to knead the dough. At this time, the dough will be easily kneaded and smooth. Then we take the dough out and move it to the cutting board to continue kneading. Knead for a while and knead the dough until it is smooth. It’s clear, I kneaded it for almost 15 minutes;
6. At this time, add 30 grams of butter and knead it together. Knead the butter until it is completely absorbed and then continue kneading it for about 5 minutes. At this time, the dough will be stretched and will have a strong rebound. It is elastic and the glove film has been kneaded; then roll the dough into a long strip first, then divide it into 8 small dough balls, remember to round them in turn, then cover with plastic wrap and rest for 10 minutes;
7, take out the dough after it has rested. Take a round dough, flatten it with your palms and start rolling it out. Roll the rolling pin from the middle upwards and downwards. After turning it over, continue rolling it into a rectangular shape. Then use your fingers to thin the bottom edge. This will It is easier to glue the closing area;
8, now you can start squeezing in the yogurt sauce. The more yogurt sauce you squeeze in, the better the effect of the finished product will be. At the same time, the taste will be more sour, so you can make it according to your personal preference. Just increase or decrease the yogurt sauce according to taste;
9, then wrap it from top to bottom, first wrap the filling, then pinch the interface tightly, then roll it up downwards, with the interface facing downwards, and stick the bottom tightly. After everything is done, cover it with plastic wrap and continue to rest for 10 minutes;
10. After 10 minutes, take out the dough that was first shaped, and roll it into thinner noodles from the middle to both sides, then use both hands to hold the two ends and knead in the opposite direction. Let the noodles work hard. When the noodles are strong, pick up the two ends and the noodles will naturally rotate and twist into a twist shape. If you feel it is not enough, you can turn the twist twice more with your hands. Make a knot at both ends at the end to prevent it from spreading during frying. Do it all in sequence. Finally, our peanut embryo is ready;
11, then take a larger basin and a plate, add water to the basin, pour bread crumbs into the plate, first put the peanut embryo into the basin and wet it with water, and then Then put it in the bread crumbs and roll it again. Try to make the twists covered with bread crumbs as much as possible. All the twists are the same operation;
12, put them all in water and cover them with bread crumbs, then put them on a plate, and then cover them to keep them fresh. Membrane fermentation for 30-40 minutes, it is enough if the volume seems to have increased slightly. There is no need to ferment it to 1.5 times like making steamed buns, otherwise it will explode when it is too big and will affect our finished product. Appearance;
13. Pour the oil into the pot. After heating, use chopsticks to test the oil temperature. When the chopsticks are removed, small bubbles will quickly pop up around it. Then turn to medium heat and add the twists to fry. Pay attention to turning over. This The twists will quickly become bigger and bulging after being put into the pot. A pot like mine can fry 3 sticks at a time. If I put 4 sticks in, it will be a bit crowded;
14, fry until all the twists float and both sides become When it is golden and crispy, you can control the oil and take it out of the pan. Then continue to fry the rest. At this time, we can compare the fried twists just out of the pan with the fried ones. Is the fried twist bigger? Times, I fried 8 twists in three pots in total. Each one was golden and crispy, and it was very appetizing. After frying all the twists, let them dry for a while before eating.
This twist will burst when eaten while hot, so be careful not to burn your mouth. I still prefer to eat it after it has been cooled. The outer layer is crispy, the inner layer is soft and stringy, and there is a mellow yogurt filling after one bite. It tastes like twists and soft and brushed bread.
Golden Flatbread
This golden flatbread is first steamed and then fried. The outer layer is charred and crispy, and the inside is soft and multi-layered. There are also sweet red beans in every bite.
Ingredients: 200 grams of red beans , 80 grams of white sugar, 1 egg, 400 grams of all-purpose flour, 3 grams of sugar, 4 grams of yeast, 230 grams of milk
1. Soak the beans first. Soak 200 grams of red beans in water for one night in advance. The beans have become much larger in size and are easier to cook. Drain the water first, then pour it into the rice cooker and cook. Add water to mix with the red beans, then cover the lid and press the cooking button. After cooking, simmer for 30 minutes. .
2. When the lid is opened, the red beans are also ripe and there is no moisture in them. Scoop them out and put them into a large bowl. Add 80 grams of sugar while they are hot and mash them into a puree. Try to mash them as finely as possible. You can put them aside for later use.
3. Next, knead the dough. Mix 400 grams of all-purpose flour, 3 grams of sugar, and 4 grams of yeast. Mix well and then add 230 grams of milk. Stir into a flocculent shape and then start kneading the dough. Knead it into a dough and then cover it with dough for 10 seconds. minute. Then continue kneading the dough until it is smooth and fine, then divide it into 2 parts, one 400g and one 200g. Knead 400 grams of dough first, then cover with plastic wrap and rest for 10 minutes.
4. Next, knead this smaller dough. After kneading it smooth, roll it into a long strip. Then flatten it with the palm of your hand and roll it out with a rolling pin. Roll it into a rectangular piece, and then apply the dough we have made on the surface. Spread all the red bean puree and spread evenly.
5. Then roll it up from one end. After rolling it up, arrange the two sides slightly and cut off any irregularities. Then take out the large dough that has risen, sprinkle some dry flour, and roll it out directly into a larger round cake. Then put the portion of the red bean filling in the middle and wrap it up like a bun. Pinch the edges tightly and adjust the shape. Gently roll it with a rolling pin a few times to make it firmer.
6. Then beat an egg yolk into a bowl, stir well and brush it onto the surface of the dough, then sprinkle with white sesame seeds, press it with your palms and the embryo is ready. Place it in a steamer and let it rise until 1.5 times in size. Then boil the water and steam it for 15 minutes. Turn off the heat and simmer for another 3 minutes. The chubby flatbread will be ready and very soft.
7. Then heat up the pan and pour oil. When the oil temperature is 50%, put in the dough. Fry slowly over medium-low heat. You can use a spoon to pour oil on the surface. Fry until one side is golden brown, then flip the other side until both sides are golden brown and crispy.
Our golden flatbread is ready. After frying, the color is very beautiful and it is more fragrant. Let's cut it open and take a look. The red bean filling inside is layered, and the layers are clear and beautiful.
It tastes sweet and delicious, with a strong aroma of red beans and milk. It tastes particularly delicious. Although it is fried, it does not absorb oil at all. The outer layer is burnt and crispy, and the inside is very soft. It's sweet, not a drop of oil, and you won't feel tired after eating it.
Egg-filled pancakes
Each baked pancake has big bubbles, and the pancake is thin and soft. Wrapped with lettuce and ham, it is a proper nutritious breakfast. The appearance and taste are better than the outside. eat.
Ingredients: 500g all-purpose flour, 3g salt, 1g yeast, 280g water, 10g oil, 1 egg, a handful of chopped green onions, a tablespoon of flour, a tablespoon of hot oil, an appropriate amount of lettuce, an appropriate amount of ham sausage , appropriate amount of sauce
1. Let’s mix the dough first, 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, mix well and add 280 grams of water. The dough for egg-filled pancakes needs to be softer. If the dough is too hard, it will not bulge easily. After stirring into a dough, add 10 grams of oil, then knead the dough with your hands. After kneading it into a ball, cover it and let it rest for 10 minutes. .
2. Kneading the dough will be easier. Then knead it into a long strip and divide it into 12 small pieces. Then round each dough piece again. After all is done, find a plate and brush some oil on the bottom to prevent sticking. After putting the dough in, lightly brush the surface with a little oil, then cover it with plastic wrap and let it rest for 20 minutes. The rest here is to make it easier for us to roll the dough in the next step.
3. At this time we are going to make puff pastry . Add a spoonful of flour and a spoonful of oil to the bowl, stir until it becomes a thinner puff pastry and set aside. After the dough has risen, take one piece out and press it open with your palms. Then roll it out directly with a rolling pin and spread a spoonful of pastry in the middle.
4. Then start to fold the pastry in half and wrap it up, then pat it gently with your hands to release the air inside, then use a rolling pin to seal the two ends, just roll it from the inside out, fold it in half again and wrap it up, like folding a quilt. Fold them neatly. This technique mainly makes our seal tighter. After everything is done, brush the bottom of the plate with oil.
5. Put the dough in, place it with the sealed side facing down, brush some oil on the surface to lock in the moisture, then cover it with plastic wrap and put it in the refrigerator to wake up overnight. It can be used for breakfast the next day.
6. First chop some chopped green onion, then prepare a cup, crack an egg into it, then add a small handful of chopped green onion, stir well and set aside.
7. Then grease the cutting board to prevent it from sticking. Take out the rested dough and roll it out. Place the rolling pin in the middle. Push it forward first, then pull it back. Then change the direction and roll it out on both sides first. Don't push the edge all the way to prevent it from breaking. If it breaks, it won't be able to bulge out. After rolling it into a thinner pancake, you can start baking it.
8. Preheat the pan with oil and fry over medium-low heat. After the bottom is set, immediately turn it over and bake the other side. After both sides are set, small bubbles will slowly come out. Then turn over frequently and the dough will puff up. . Then press it gently with chopsticks to make all four corners bulge. The dough is now bulging like a balloon.
9. Use chopsticks to break the crust of the cake and then pour in the beaten eggs. One egg per cake. Pour in the egg liquid and turn it over. Fry until the egg liquid solidifies and you can take it out of the pan.
Our egg-filled pancakes are ready, brush them with your favorite sauce, put lettuce and ham on them, roll them up and you're ready to go. A piece of pancake is a hearty breakfast, and the crust of this pancake is very thin and soft, and tastes better than those sold outside. Once you learn how to make it, you don’t have to go out to buy it anymore.
Apple Cake
Ingredients: 2 apples, 2 eggs, 400 grams of flour, 20 grams of sugar, 4 grams of yeast, appropriate amount of black and white sesame seeds
1, 2 apples, clean them first, wipe off the water on the surface, cut into small cubes; beat Add 2 eggs, pour them into the food processor together, and add 160 ml of water to make the juice;
2. After beating, add 400 grams of flour, 20 grams of sugar, and 4 grams of yeast. If it is too thin during the mixing process, add an appropriate amount. For some dry flour, the amount of juice produced is also different depending on the variety of apples;
3. Knead the dough with your hands. Basically knead it into a large dough, then move it to the cutting board and continue kneading until it becomes a smooth dough. The surface is slightly Some of the particles are apple particles, it doesn’t matter, it tastes better;
4. Divide the dough into long strips and divide into small pieces. Continue kneading until smooth and round. Knead them all into small balls and then press them with your palms. Flatten it, brush some water on the surface, sprinkle with black and white sesame seeds , it looks good and delicious, and the embryo will come out;
5. After everything is done, let it rest for 10 minutes and then start frying. There is no need to brush the pan with oil, and put the dough into it. Put the lid back on and cook over low heat until one side changes color, then flip and cook the other side until the dough puffs up and both sides become golden brown and crispy;
I think the cake baked with oil will taste more fragrant. It has an original aroma, but the color is not as beautiful as the one baked with oil, but the taste is indeed better. The outer layer is burnt and crispy, and the inside is very soft, and it tastes more like an apple. .
Meat Pie
Crispy Meat Pie is a delicious pasta suitable for all ages. It has the characteristics of crispy on the outside, soft and tender on the inside, thin and many layers, rich noodles, fresh filling, tender and juicy, rich and delicious, crispy The charm of meatloaf lies in the word crispy. The thickness of the dough wrapped with fillings is the key to the success or failure of the meatloaf. The thinner the dough, the crispier the frying effect.
Dough: 300 grams of flour, 3 grams of salt, 170 ml of warm water
Seasoning for meat filling: 1 handful of chopped green onion, 1 spoon of light soy sauce, a little pepper, 1 spoon of salt
1, knead the dough first, 300 grams of flour, 3 grams of salt g, 170 ml of warm water, and knead the dough with your hands. This dough is quite soft. You can wake it up for 10 minutes after the basic kneading.
2. Knead it smooth after 10 minutes. This kneading is very easy. The dough is ready Apply a layer of cooking oil on the surface and let it rise for 2 hours. This step is mainly to make it more malleable and make the dough thinner;
3. This is the meat filling I made in advance. Add Mix a handful of chopped green onion, a spoonful of light soy sauce, a little pepper, and a spoonful of salt to taste, and stir vigorously in one direction;
4, the dough is also ready, take it out and divide it directly into small dough balls. Roll it out and roll it out thinly. It has very good ductility and is not easy to break;
5. Wrap a large spoonful of meat filling, wrap it up like a bun, pinch the closing area tightly, and press it lightly. The embryo is ready. The cake will be very soft. Just press it lightly. Once everything is done, let it rest for 5 minutes.
6. Preheat the pan and brush it with oil. Add the dough and brush the surface with it. Add a layer of cooking oil, slowly fry over medium-low heat, turn frequently, and fry until both sides are golden brown and the dough is slightly puffed up, then it is ready to serve;
The attractive crispy meatloaf is ready, and the crust is It is thin and crispy, and the meat filling is tender and juicy. It is really fragrant when you take a bite. Friends who like to eat pasta , try it now; although this meat pie is not as multi-layered as Thousand Layer Meat Pie , it has a thin skin and filling. The larger texture makes it more enjoyable to eat. It’s crispy and crispy when eaten hot. It’s really delicious when paired with the salty minced meat!
is committed to using the simplest ingredients to share the most delicious dishes and snacks with you. I am Ronger, and I will share a delicious dish with you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and collect, thank you for your support! See you next time.
This twist will burst when eaten while hot, so be careful not to burn your mouth. I still prefer to eat it after it has been cooled. The outer layer is crispy, the inner layer is soft and stringy, and there is a mellow yogurt filling after one bite. It tastes like twists and soft and brushed bread.
Golden Flatbread
This golden flatbread is first steamed and then fried. The outer layer is charred and crispy, and the inside is soft and multi-layered. There are also sweet red beans in every bite.
Ingredients: 200 grams of red beans , 80 grams of white sugar, 1 egg, 400 grams of all-purpose flour, 3 grams of sugar, 4 grams of yeast, 230 grams of milk
1. Soak the beans first. Soak 200 grams of red beans in water for one night in advance. The beans have become much larger in size and are easier to cook. Drain the water first, then pour it into the rice cooker and cook. Add water to mix with the red beans, then cover the lid and press the cooking button. After cooking, simmer for 30 minutes. .
2. When the lid is opened, the red beans are also ripe and there is no moisture in them. Scoop them out and put them into a large bowl. Add 80 grams of sugar while they are hot and mash them into a puree. Try to mash them as finely as possible. You can put them aside for later use.
3. Next, knead the dough. Mix 400 grams of all-purpose flour, 3 grams of sugar, and 4 grams of yeast. Mix well and then add 230 grams of milk. Stir into a flocculent shape and then start kneading the dough. Knead it into a dough and then cover it with dough for 10 seconds. minute. Then continue kneading the dough until it is smooth and fine, then divide it into 2 parts, one 400g and one 200g. Knead 400 grams of dough first, then cover with plastic wrap and rest for 10 minutes.
4. Next, knead this smaller dough. After kneading it smooth, roll it into a long strip. Then flatten it with the palm of your hand and roll it out with a rolling pin. Roll it into a rectangular piece, and then apply the dough we have made on the surface. Spread all the red bean puree and spread evenly.
5. Then roll it up from one end. After rolling it up, arrange the two sides slightly and cut off any irregularities. Then take out the large dough that has risen, sprinkle some dry flour, and roll it out directly into a larger round cake. Then put the portion of the red bean filling in the middle and wrap it up like a bun. Pinch the edges tightly and adjust the shape. Gently roll it with a rolling pin a few times to make it firmer.
6. Then beat an egg yolk into a bowl, stir well and brush it onto the surface of the dough, then sprinkle with white sesame seeds, press it with your palms and the embryo is ready. Place it in a steamer and let it rise until 1.5 times in size. Then boil the water and steam it for 15 minutes. Turn off the heat and simmer for another 3 minutes. The chubby flatbread will be ready and very soft.
7. Then heat up the pan and pour oil. When the oil temperature is 50%, put in the dough. Fry slowly over medium-low heat. You can use a spoon to pour oil on the surface. Fry until one side is golden brown, then flip the other side until both sides are golden brown and crispy.
Our golden flatbread is ready. After frying, the color is very beautiful and it is more fragrant. Let's cut it open and take a look. The red bean filling inside is layered, and the layers are clear and beautiful.
It tastes sweet and delicious, with a strong aroma of red beans and milk. It tastes particularly delicious. Although it is fried, it does not absorb oil at all. The outer layer is burnt and crispy, and the inside is very soft. It's sweet, not a drop of oil, and you won't feel tired after eating it.
Egg-filled pancakes
Each baked pancake has big bubbles, and the pancake is thin and soft. Wrapped with lettuce and ham, it is a proper nutritious breakfast. The appearance and taste are better than the outside. eat.
Ingredients: 500g all-purpose flour, 3g salt, 1g yeast, 280g water, 10g oil, 1 egg, a handful of chopped green onions, a tablespoon of flour, a tablespoon of hot oil, an appropriate amount of lettuce, an appropriate amount of ham sausage , appropriate amount of sauce
1. Let’s mix the dough first, 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, mix well and add 280 grams of water. The dough for egg-filled pancakes needs to be softer. If the dough is too hard, it will not bulge easily. After stirring into a dough, add 10 grams of oil, then knead the dough with your hands. After kneading it into a ball, cover it and let it rest for 10 minutes. .
2. Kneading the dough will be easier. Then knead it into a long strip and divide it into 12 small pieces. Then round each dough piece again. After all is done, find a plate and brush some oil on the bottom to prevent sticking. After putting the dough in, lightly brush the surface with a little oil, then cover it with plastic wrap and let it rest for 20 minutes. The rest here is to make it easier for us to roll the dough in the next step.
3. At this time we are going to make puff pastry . Add a spoonful of flour and a spoonful of oil to the bowl, stir until it becomes a thinner puff pastry and set aside. After the dough has risen, take one piece out and press it open with your palms. Then roll it out directly with a rolling pin and spread a spoonful of pastry in the middle.
4. Then start to fold the pastry in half and wrap it up, then pat it gently with your hands to release the air inside, then use a rolling pin to seal the two ends, just roll it from the inside out, fold it in half again and wrap it up, like folding a quilt. Fold them neatly. This technique mainly makes our seal tighter. After everything is done, brush the bottom of the plate with oil.
5. Put the dough in, place it with the sealed side facing down, brush some oil on the surface to lock in the moisture, then cover it with plastic wrap and put it in the refrigerator to wake up overnight. It can be used for breakfast the next day.
6. First chop some chopped green onion, then prepare a cup, crack an egg into it, then add a small handful of chopped green onion, stir well and set aside.
7. Then grease the cutting board to prevent it from sticking. Take out the rested dough and roll it out. Place the rolling pin in the middle. Push it forward first, then pull it back. Then change the direction and roll it out on both sides first. Don't push the edge all the way to prevent it from breaking. If it breaks, it won't be able to bulge out. After rolling it into a thinner pancake, you can start baking it.
8. Preheat the pan with oil and fry over medium-low heat. After the bottom is set, immediately turn it over and bake the other side. After both sides are set, small bubbles will slowly come out. Then turn over frequently and the dough will puff up. . Then press it gently with chopsticks to make all four corners bulge. The dough is now bulging like a balloon.
9. Use chopsticks to break the crust of the cake and then pour in the beaten eggs. One egg per cake. Pour in the egg liquid and turn it over. Fry until the egg liquid solidifies and you can take it out of the pan.
Our egg-filled pancakes are ready, brush them with your favorite sauce, put lettuce and ham on them, roll them up and you're ready to go. A piece of pancake is a hearty breakfast, and the crust of this pancake is very thin and soft, and tastes better than those sold outside. Once you learn how to make it, you don’t have to go out to buy it anymore.
Apple Cake
Ingredients: 2 apples, 2 eggs, 400 grams of flour, 20 grams of sugar, 4 grams of yeast, appropriate amount of black and white sesame seeds
1, 2 apples, clean them first, wipe off the water on the surface, cut into small cubes; beat Add 2 eggs, pour them into the food processor together, and add 160 ml of water to make the juice;
2. After beating, add 400 grams of flour, 20 grams of sugar, and 4 grams of yeast. If it is too thin during the mixing process, add an appropriate amount. For some dry flour, the amount of juice produced is also different depending on the variety of apples;
3. Knead the dough with your hands. Basically knead it into a large dough, then move it to the cutting board and continue kneading until it becomes a smooth dough. The surface is slightly Some of the particles are apple particles, it doesn’t matter, it tastes better;
4. Divide the dough into long strips and divide into small pieces. Continue kneading until smooth and round. Knead them all into small balls and then press them with your palms. Flatten it, brush some water on the surface, sprinkle with black and white sesame seeds , it looks good and delicious, and the embryo will come out;
5. After everything is done, let it rest for 10 minutes and then start frying. There is no need to brush the pan with oil, and put the dough into it. Put the lid back on and cook over low heat until one side changes color, then flip and cook the other side until the dough puffs up and both sides become golden brown and crispy;
I think the cake baked with oil will taste more fragrant. It has an original aroma, but the color is not as beautiful as the one baked with oil, but the taste is indeed better. The outer layer is burnt and crispy, and the inside is very soft, and it tastes more like an apple. .
Meat Pie
Crispy Meat Pie is a delicious pasta suitable for all ages. It has the characteristics of crispy on the outside, soft and tender on the inside, thin and many layers, rich noodles, fresh filling, tender and juicy, rich and delicious, crispy The charm of meatloaf lies in the word crispy. The thickness of the dough wrapped with fillings is the key to the success or failure of the meatloaf. The thinner the dough, the crispier the frying effect.
Dough: 300 grams of flour, 3 grams of salt, 170 ml of warm water
Seasoning for meat filling: 1 handful of chopped green onion, 1 spoon of light soy sauce, a little pepper, 1 spoon of salt
1, knead the dough first, 300 grams of flour, 3 grams of salt g, 170 ml of warm water, and knead the dough with your hands. This dough is quite soft. You can wake it up for 10 minutes after the basic kneading.
2. Knead it smooth after 10 minutes. This kneading is very easy. The dough is ready Apply a layer of cooking oil on the surface and let it rise for 2 hours. This step is mainly to make it more malleable and make the dough thinner;
3. This is the meat filling I made in advance. Add Mix a handful of chopped green onion, a spoonful of light soy sauce, a little pepper, and a spoonful of salt to taste, and stir vigorously in one direction;
4, the dough is also ready, take it out and divide it directly into small dough balls. Roll it out and roll it out thinly. It has very good ductility and is not easy to break;
5. Wrap a large spoonful of meat filling, wrap it up like a bun, pinch the closing area tightly, and press it lightly. The embryo is ready. The cake will be very soft. Just press it lightly. Once everything is done, let it rest for 5 minutes.
6. Preheat the pan and brush it with oil. Add the dough and brush the surface with it. Add a layer of cooking oil, slowly fry over medium-low heat, turn frequently, and fry until both sides are golden brown and the dough is slightly puffed up, then it is ready to serve;
The attractive crispy meatloaf is ready, and the crust is It is thin and crispy, and the meat filling is tender and juicy. It is really fragrant when you take a bite. Friends who like to eat pasta , try it now; although this meat pie is not as multi-layered as Thousand Layer Meat Pie , it has a thin skin and filling. The larger texture makes it more enjoyable to eat. It’s crispy and crispy when eaten hot. It’s really delicious when paired with the salty minced meat!
is committed to using the simplest ingredients to share the most delicious dishes and snacks with you. I am Ronger, and I will share a delicious dish with you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and collect, thank you for your support! See you next time.
