Wheat whole grain flour 15 1 g, vanilla flour 0.3g, anhydrous cream182g, fine sugar 302g, salt 0.7g and whole egg 363g.

working methods

1. Wheat whole grain flour and vanilla flour are sieved together for later use.

2. Mix the anhydrous cream, fine sugar and salt evenly, then slowly add the whole egg and mix evenly.

3. Add a proper amount of wheat whole grain powder and vanilla powder in the method of 1 in method 2, stir evenly, and then let it stand for about 15 minutes, which is the wheat whole grain egg roll.

4. Take the egg roll mold, heat it in a small pot, and then gently wipe the surface of the pot with a little olive oil to stabilize the temperature.

5. Put about 50g on the egg roll mold. 3. Cover the whole wheat omelet for about 20 seconds, then turn the pan surface for 65,438+00 seconds, turn it back and bake it for 20 seconds, open the top cover, and roll it up with the help of an iron rolling pin and hands to complete a whole wheat omelet.

6. Clean the pan surface with a clean rag to prevent residue, and repeat method 5 until the whole wheat omelet is used up.

material

A 40g of Duran wheat flour, 300g of whole milk and 70g of fine sugar.

B3.75g of gelatin tablets, 1 egg yolk, 40g of cream and 200g of raw animal cream.

C.60 grams of raisins

working methods

1. Soak the gelatin tablets in ice water to soften them, and take them out and squeeze them out for later use. ?

2. Soften the cream at room temperature for later use. ?

3. Stir all the materials A evenly, and cook them with low fire until they boil, then turn down the fire for about 5 minutes, then turn off the fire, add the gelatin tablets made in 1 and the rest materials B in turn, stir until the gelatin tablets are completely dissolved, and pour them into the pudding model. ?

4. After the pudding liquid of method 3 is cooled, sprinkle raisins, and move the pudding model into the refrigerator for refrigeration until the pudding liquid is solidified.