Black Whole Wheat Flour Quiche

Name: Black Whole Wheat Flour Quiche
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Black whole wheat flour; 500g White flour; 3 pcs egg; 2g baking soda; Some chopped green onion; Some salt

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today I am mainly using black whole wheat flour to make egg cakes. The soft and tender taste is not rough at all, and it tastes very fragrant. Black whole wheat flour is when the whole wheat is ground into powder, it is only ground, and does not have to go through the process of removing the wheat bran. It is the whole wheat including wheat bran and fetal sprouts. Now science has confirmed that the bran in wheat contains methyl cellulose, which is very nutritious. Therefore, it is recommended to eat some whole-grain foods appropriately.
Spring has already begun, and whether to lose weight has been put on the agenda, the spring season will soon be blooming, so that you can also have a new look. Black whole wheat flour is the best choice to help lose weight.
Let’s take a look at my way of making omelets. It’s very simple, so you can see it right away.

Ingredients

Black Whole Wheat Flour Quiche

1. White flour, black whole wheat flour and baking soda are put together. In fact, there is no fixed number of grams, just add a little less white flour to increase the viscosity of the cake. Don’t omit the baking soda, it can increase the puffiness of the cake

2. Put in some warm water and stir, mix the flour etc. roughly as shown in the picture, and then add the water

3. Finally, the flour is stirred into a thinner, scoop it up and pour it into a straight flow. This kind of batter, scoop it into the pan, and shake the pan to make a cake by itself.

4. Beat the eggs in a small basin, add chopped green onion and a little salt, stir well and set aside

5. Brush the pan with oil, pour a spoonful of batter into the pan and shake the pan to let the batter spread naturally into a cake. You can see it. Use a small spoon to help push it to make the cake even, not too thick, a thin layer Just do

6. Heat the pan, and the cake will change color slowly. When you see that the batter is no longer flowing, scoop 2 scoops of egg liquid and spread it directly with a spoon.

7. When the egg liquid is not flowing anymore, turn it over. If the oil is big, you can pour a little cooking oil from the four circles of the cake. The egg has the effect of oil, and it will be very fragrant after frying.

8. Finally, turn it over again, both sides are slightly burned a little bit more delicious, the more you eat, the more you like it

Tips:
Don't mix the batter to make it thick. It should be thinner and runny. You can control the amount of white flour by yourself, not too much.
If the pie is big, you can beat the egg directly on the pie, sprinkle some salt and chopped green onion, it is also very convenient, one egg per pie, fragrant.
It is recommended to use a non-stick pan for operation, it is not more worry-free, and it uses less oil and is healthier.