Golden Flatbread
by Catkins 1982
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the rhubarb rice overnight and cook it into rhubarb rice the next day. Add 25G milk powder and mix well.
2. Stir the big yellow rice, let cool and set aside.
3. Mix 200G of warm water with 4G yeast, add 300 grams of flour, knead into dough, and ferment.
4. The dough is so good that the dough waits to ferment, at a room temperature of 23°C, and it takes 1 hour. The noodles should not be too hard, just a little softer than the dumpling noodles.
5. Divide the noodles into dough. There is no requirement for the size of the dough, so please judge your preference.
6. To make better dough, take out the meat again to expel the gas.
7. Roll into dough.
8. Fill the middle bag with yellow rice filling.
9. Seal like a bun.
10. Beat the eggs.
11. Roll the cake flat with a rolling pin and brush with egg wash.
12. Brush the egg mixture.
13. Sprinkle bread crumbs on top.
14. Put bottom oil in the pot.
15. Put the pie in the pan, upward so as not to brush the egg mixture and sprinkle the bread crumbs. Be sure to use a low heat, otherwise it will paste the pot.
16. Golden on both sides.
17. Lay out
18. Finished product.
