RE: GPT-2 Outputs Thread
04-16-2019, 09:34 PM
Ingredients:
1 cup of all-purpose flour
1 cup of 1 cup of rice flour
2 large eggs
Salt and pepper
3 eggs
1 tablespoon of sugar
1. In a small large frying pan over low heat, combine flour, rice flour, sugar, hot oil, egg and yeast mixture. Turn the heat up to medium-high.
2. Set aside.
3. In a medium bowl add the eggs, salt, heat and bring to a boil over low heat.
4. Remove from heat.
5. Return to heat and continue to heat.
6. Cover and let the eggs cook in a saucepan covered and simmer over medium-low heat for 1 minute. Let sit for 5 minutes.
8. Remove from heat, reserving 2 teaspoons of sugar and then let cool and set aside. Put a spoonful of water over the bottom of the pan. Cook the eggs over medium heat.
9. Add the flour, eggs and sugar.
10. Stir well, then cover and let rest for at least 2 hours.
11. Set aside.
11. In 1 bowl, mix two whole eggs, 2 teaspoons of flour and the rice flour until just combined.
12. In a small bowl add the ground 1/2 cup of the flour and water. Mix well. Season on the second side as needed.
13. Add the egg mixture and stir well to combine.
14. Divide the batter between the two-quart plates and set aside.
15. Pour the wet dry batter into 1/2 teaspoon measuring cups. Brush the baking sheets with beaten egg wash.
16. Brush the prepared baking sheet with remaining water, then spread the batter between the two prepared baking sheets. Bake for about 10 to 10 minutes. Remove from the oven to let cool.
17. After cooling, sprinkle with 2 teaspoon salt.
18. Bake for 15 to 20 minutes until set, uncovered.
19. Remove from oven and place on a wire rack to cool completely.
20. Remove from pan and let cool completely.
21. Spread 3 to 4 tablespoons of baking powder over the eggs.
22. Place on a cooling rack and cover and let cool for 2 hours, until golden brown on the outside.
23. Spread one tablespoon of powdered sugar over each egg and sprinkle with the powdered sugar.
24.
1 cup of all-purpose flour
1 cup of 1 cup of rice flour
2 large eggs
Salt and pepper
3 eggs
1 tablespoon of sugar
1. In a small large frying pan over low heat, combine flour, rice flour, sugar, hot oil, egg and yeast mixture. Turn the heat up to medium-high.
2. Set aside.
3. In a medium bowl add the eggs, salt, heat and bring to a boil over low heat.
4. Remove from heat.
5. Return to heat and continue to heat.
6. Cover and let the eggs cook in a saucepan covered and simmer over medium-low heat for 1 minute. Let sit for 5 minutes.
8. Remove from heat, reserving 2 teaspoons of sugar and then let cool and set aside. Put a spoonful of water over the bottom of the pan. Cook the eggs over medium heat.
9. Add the flour, eggs and sugar.
10. Stir well, then cover and let rest for at least 2 hours.
11. Set aside.
11. In 1 bowl, mix two whole eggs, 2 teaspoons of flour and the rice flour until just combined.
12. In a small bowl add the ground 1/2 cup of the flour and water. Mix well. Season on the second side as needed.
13. Add the egg mixture and stir well to combine.
14. Divide the batter between the two-quart plates and set aside.
15. Pour the wet dry batter into 1/2 teaspoon measuring cups. Brush the baking sheets with beaten egg wash.
16. Brush the prepared baking sheet with remaining water, then spread the batter between the two prepared baking sheets. Bake for about 10 to 10 minutes. Remove from the oven to let cool.
17. After cooling, sprinkle with 2 teaspoon salt.
18. Bake for 15 to 20 minutes until set, uncovered.
19. Remove from oven and place on a wire rack to cool completely.
20. Remove from pan and let cool completely.
21. Spread 3 to 4 tablespoons of baking powder over the eggs.
22. Place on a cooling rack and cover and let cool for 2 hours, until golden brown on the outside.
23. Spread one tablespoon of powdered sugar over each egg and sprinkle with the powdered sugar.
24.
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