1 recipe found
Ingredients (6 finished products): 60g carrots (diced), 20g celery (chopped), 50g Shanlinda sausage (diced), 8g salad oil, 1.6g pepper Main batter A. 100g low-gluten flour, 50g high-gluten flour, 4g baking powder B. 3 eggs, 60g salad oil, 30g milk, 2g pepper, 5g fine salt 1. Heat the salad oil in a container first. 2. Then add carrots, Shanlinda sausage, and celery and stir well. 3. Add pepper and stir well. Cool at room temperature and set aside. 4. Mix salad oil and milk. 5. Add pepper in step 4 and mix well. 6. Add eggs in step 5 and mix well, then add fine salt and mix well. 7. In step 6, add the sifted low-gluten flour, high-gluten flour, and baking powder, and mix well with a scraper. 8. Finally, add the reserved 3 in step 7 and mix thoroughly. 9. Fill the mold 80% full and shake it lightly. 10. Bake in the oven at 190/160℃ for about 28 minutes. 11. Brush with brightener while it is hot and let it cool
