STEP 1/12
Measure the ingredients and prepare them. There's a saying that baking is half of the ingredient egg
STEP 2/12
Cut the green onions. You can cut it moderately so that it's not too thin or too thick.
STEP 3/12
If your eyes sting when you cut green onions, put a wrap on top of it and cut itMy eyes are not spicy and I can see well in front of me
STEP 4/12
Stir-fry the green onions in a non-greased frying pan (don't put oil in it!!) and blow away the moisture. It's enough to kill your breathless. After frying it, put it in another bowl and cool it in the refrigerator.
STEP 5/12
Put all the powders together and sift them. If you don't sift it, the powder may clump and certain ingredients may clump in one place, so sift it.
STEP 6/12
Put the butter into the powder and chop it with a scraper. Chop the butter quickly until it is the size of a grain of rice.
STEP 7/12
Add eggs and milk and mix with scraper.Mix it roughly.
STEP 8/12
Add the cooled green onions and chopped emmental cheese and mix.
STEP 9/12
Pour it over the plastic and mix it by rubbing it quickly. Don't press it too long because it may get wet.
STEP 10/12
Cover it with plastic wrap and leave it in the refrigerator for 30 minutes to an hour.
STEP 11/12
I'm too lazy to put on extra powder, so I tried panning in a round shape. After dividing it into 6 pieces, put on plastic gloves and make it round.
STEP 12/12
Bake at 180 degrees for 20 to 25 minutes. Don't forget to turn the pan back and forth once in the middle!
Even if it's a bit tough, it's good if you grill it, so just put it together^^