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500ml of milk 1 egg 1 tablespoon of margarine or butter 1 tablespoon of sugar 1 tablespoon of salt powder 2 tablespoons of millet flour 2 xicaras and 1/2 of wheat (370 grams) 1 tablespoon of chemical ferment mix all non-liquidifying ingredients. Separately beat 3 egg whites in snow. To finish, mix the clear ingredients in the snow with the contents of the liquidizer until it is homogeneous and its mass is ready. Note: you can save it for 3 days in the geladeira. *by request I will try to translate it into Spanish 500ml of milk 1 egg 1 tablespoon of margarine or butter 1 tablespoon of sugar 1 teaspoon of salt 2 tablespoons of cornstarch 2 and 1/2 cups of wheat 1 tablespoon of baking powder put everything in the blender. Beat 3 egg whites separately. Finally, mix the egg whites with the contents of the hand mixer until smooth and your dough is ready. Note: it can be stored for up to 3 days in the refrigerator.