Psyllium Husk Powder
|3 grams (optional)|
grinding bottle of sea salt
lard in the pan
How to make ketogenic lard and scallion pancake pan
Put the dry flour and the mozzarella together, add water in two parts, let it stand for 5 minutes to let the plantain absorb the water (I was lazy, so I didn’t wait), the dough is as shown in the picture.
Microwave on high for 20 seconds, dough is more sticky.
Roll out the dough with a rolling pin into an oval shape, top with 10g of lard, chopped green onion and sprinkled with sea salt.
Wrap the pastry
And then you turn the wrapped dough into this, the shape, and, uh, don’t associate it with…
Then flatten the dough into a round cake shape, I put a lot of green onions so a little squeezed out, but does not affect oh.
Put 10g of lard in the bottom of the pan and fry on both sides until golden brown.
Okay, it’s crispy on the outside and sticky on the inside. Satisfaction is overwhelming.
The whole dough is a picture of the amount of a cake, the total calories of the whole cake 470 calories, carbohydrates 1g, protein 9g, 37g fat
2. If the technology is really general bread wrapping can be less lard and green onions, but not as much as the more fragrant put more
3. Since the dough can’t be made into a layer of flour, it’s hard to make a real scallion pancake like layered transfer, but it doesn’t affect. His fragrance.