Low gluten flour 150g, egg 100g, milk 30ml, salad oil 25g, salt 2.5g, pepper 2g and baking powder 6g.

Practice steps

(1) stuffing making; First, add salad oil to the pot, heat it, add onion and garlic, and stir-fry until fragrant;

(2) step 1, adding celery leaves and stir-frying;

(3) adding ground meat and cherry tomatoes in step 2, and stirring evenly;

(4) in step 3, rosemary is added and evenly mixed;

(5) adding the red wine in step 4 and stirring evenly;

(6) Then, olive oil is added in step 5 and stirred evenly;

(7) Finally, in step 6, pepper and fine salt are added, fully and evenly stirred, and cooled for later use;

(8) Break the eggs and mix them with milk.

(9) Add the salad oil in step 8 and mix well;

(10) Then add the salt and pepper in step 9 and mix well;

(1 1), respectively sieving the low-gluten flour and baking powder, adding them into the step 10, and stirring evenly;

(12) Finally, add spare 7 in step 1 1;

(13) fully and evenly stirred;

(14) Pour into a small strip cake mold until it is about 8% full, then shake it flat;

(15) is put into a furnace and baked at 200/ 170℃ for about 30 minutes;

(16), cooling and demoulding.