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1. The extra "black rice, quinoa and red cloud bean" porridge for breakfast (cooked, relatively dry).
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2. Put the "leftover porridge" into the food processor.
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3. Broken into mud.
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4. Add some honey, stir well, and it will become a filling.
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5. Take one-half of the fermented "green tea dough", and the other half in a fresh-keeping bag for other use (green tea dough material: 10g homemade green tea powder + 300G low-gluten flour + 10 grams of butter + 160Ml milk + one Egg + 5g baking powder, using a bread machine, a kneading program for 20 minutes, fermentation for 50 minutes).
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6. I divided one-half of the dough into several portions with varying amounts of water. In terms of the breakfast time, it would be better to divide it into three, one for each of three in a family.
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7. Wrap it in "stuffing".
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8. The closing is rolled into a round flat shape.
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9. Put it in the fresh-keeping box and keep it in the refrigerator until the next morning.
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10. Brush the stove with a little oil in a waffle pan, put in the dough from the refrigerator, and grill on both sides.
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11. These are two small ones.
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12. Bake it until it's colored on both sides.
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13. Toasted waffles are drizzled with yogurt and put in your favorite nuts and dried fruits.
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14. You can also drizzle with honey.
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15. Become the breakfast of today.
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16. The waffles are crunchy and have the aroma of tea.
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17. good to eat.
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Tips:The finished waffle is best eaten while it is warm, so it is crunchy and crisp, refreshing and fragrant but not greasy.
