As we all know, oatmeal is rich in nutrients, and many people who want to control their weight will choose to eat oats because of its strong sense of satiety, but many people don't know that it can also relieve constipation to a certain extent.
In daily life, oats are generally made of soup or porridge, today I use oatmeal to share with you a fairy way to eat, just add 3 eggs, do not boil soup and do not cook porridge, out of the pot crispy inside soft, it is really fragrant, my family eats 5 times a week, 10 times better than steamed buns, let's see how I do it.
Recommended recipe: Oatmeal lasagna
Main ingredients: 200 grams of rolled oats, 3 eggs, 100 grams of peanuts, 300 grams of flour, 4 grams of yeast, sugar, white sesame seeds
Here's how:
1. Prepare 200 grams of raw oatmeal, pour it into a large bowl, add an appropriate amount of water to it, wash the oatmeal, after washing, pour out the dirty water, and then add water to the bowl to submerge the oatmeal, and let it soak for 10 minutes.
2. When the time is up, take out the water and put it in a large bowl, beat 3 eggs, 4 grams of yeast, a spoonful of sugar, stir evenly with chopsticks, add flour to it in stages, stir while pouring, I added a total of 300 grams of flour here, stirred into a dough flocculent, kneaded into a dough with moderate hardness by hand, covered with plastic wrap, and proofed to 2 times the size.
3. I don't use water to make noodles here, I use 3 eggs, the weight of three eggs is 150 grams, the oatmeal is soaked, containing water, just 300 grams of flour, you can refer to this ratio to make noodles.
4. Prepare 100 grams of peanuts, wash them with water, pour them directly into the wok, turn on high heat first, fry the water on the surface of the peanuts dry, and then turn to low heat and fry slowly, until the skin of the peanuts is cracked, fry the fragrance, turn off the heat, and put it in a plate to cool for later use.
5. After the peanuts are cooled, gently rub off the peanut skin with your hands, then sieve out the peanut skin with a colander, and then pour it into the meat grinder, grind the peanuts, don't stir too much, a little grainy, and the taste will be better.
6. Next, add a spoonful of salt and pepper to the chopped peanuts, stir it well with chopsticks, mix well, and put it aside for later use.
7. Put the proofed dough on the dough mat, first knead the exhaust with your hands, then roll it into long strips, first cut a large dough, and the remaining dough is cut into dough of uniform size, and then knead each dough into a small dough.
8. Take the first kneaded dough, press it flat by hand, and then roll it into a large round cake with a thickness of about 0.2 cm, and then roll the remaining small dough into a small dough cake in turn.
9. Brush a layer of cooking oil on the round cake first, leave a 1 cm place on the edge without brushing the oil, then sprinkle a layer of crushed peanuts, then put a small rolled cake, continue to brush a layer of oil, a layer of crushed peanuts, and repeat the operation until the last sheet of dough is covered, and a layer of water is brushed around it, so that it is convenient to bond.
10. Next, wrap the small dough sheet with a large dough sheet, press it tightly, then turn it over and tidy it up, brush a layer of water on the surface, sprinkle a layer of white sesame seeds, roll it out with a rolling pin, so that the sesame seeds will stick more firmly, and then put it in the steaming drawer, spread the anti-stick silicone pad in advance on the steaming drawer, cover the lid, and proofing for 10 minutes for the second time.
11. When the time comes, the volume of the oatmeal embryo has become significantly larger, cover the lid, pot it on cold water, steam for 25 minutes after steaming, and when the time is up, turn off the fire and open the lid without hurrying, and continue to simmer for 5 minutes.
12. Preheat the electric baking pan, brush with a layer of cooking oil, put the steamed oat mille-feuille cake on it, and then brush a layer of cooking oil on the cake, cover the lid, turn on the upper and lower heat, burn it on high heat for 1 minute, burn it until the surface is golden, and then turn it over until it is golden on both sides.
13. Don't bake this cake for too long, as long as its skin is golden and crispy, crispy on the outside and soft on the inside, take it out and put it on the cutting board, and then cut it into small pieces for easy eating.
14. The oatmeal mille-feuille processed in this way is rich in layers, crispy in the skin, tender and soft, take a bite, the oatmeal is smooth and strong in the softness, and the fragrance of peanuts, it is really delicious, if you like it too, just collect it and try it.
Tips:
1. 3 eggs are 150 grams, 200 grams of oats, and 300 grams of flour.
2. If you don't have a meat grinder at home, you can also put it in a fresh-keeping bag and break it with a rolling pin.
Conclusion: Don't cook porridge with oats, just add 3 eggs, crispy on the outside and soft on the inside, my family eats 5 times a week, which is 10 times better than steamed bun fritters.
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