Creamy Osmanthus Quiche

Name: Creamy Osmanthus Quiche
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Arowana bread with wheat flour; 50g Arowana Pastry Wheat Flour; 250g Light cream with water; 1 tsp Osmanthus Sauce; 1 piece egg; 1 teaspoon Corn oil

by Niu Ma Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In order to make the omelet more rich, I added whipped cream and osmanthus sauce, and then in order to make the pie taste soft and soft, I used Arowana bread special flour and pastry special flour. The taste is very good. If you like it, you can try it. If you don’t have whipped cream at home, you can use condensed milk. "

Ingredients

Creamy Osmanthus Quiche

1. The ingredients for this cake: golden arowana bread with wheat flour, 50 grams of wheat flour for pastry, 250 grams of light cream with water, 1 teaspoon of osmanthus sauce, 1 egg, and 1 teaspoon of corn oil.

2. Weigh together the light cream and water osmanthus sauce.

3. Weigh the eggs and two types of flour in it.

4. Stir until there is no dry powder and look a bit thick, and then add a tablespoon of water. Friends of the flour used for mixing this kind of Chinese cakes should be added water or flour according to the actual situation.

5. Friends can take a look at making this kind of omelet, just press this kind of consistency.

6. Then add 1 teaspoon of corn oil, the amount of corn oil in the picture is a bit too much, in fact, there is a little batter underneath.

7. Then add 1 teaspoon of corn oil, the amount of corn oil in the picture is a bit too much, in fact, there is a little batter underneath.

8. Fry until the sides are slightly browned. In this way, you can eat soft and fragrant omelets when you get it out of the pot, which is suitable for younger children or the elderly with bad teeth.

9. For those who like a richer taste, you can fold the omelette, then return to the pan and fry it over low heat until the surface is crispy and fragrant, so that the outside is crispy and the inside is still tender.