|2 sachets of 20g|
How to make flour oatcakes that are soft on the inside and crispy on the outside
Put the flour in a large bowl or mortar, add some mineral water, beat the egg and add the oats.
Mix well with chopsticks in a smooth direction, remove the whites of the onion, leaving only the leaves on the onion, cut into small sections and add them.
Pour the sauce into the pan and spread it evenly with a bamboo spatula.
Pour the sauce into the pan and use a bamboo spatula to spread it evenly. About two minutes later, the crust will puff up, then use the bamboo spatula to hold the bottom of the cake and turn it over with your left hand. Another two minutes of cooking while turning the pastry with the bamboo spatula.
You can see, a total of only about six minutes, a golden, soft and crispy, but also creamy wheat flour oatcakes ready to eat! Try it out, chefs! It’s sure to be perfect with a bowl of rice porridge or soup in the morning.