Crispy omelet(xiang su dan juan )

Crispy omelet

Introduction:

"Before that, I had been making low-fat omelets. I didn't use much oil, and the taste was fragrant and crisp. At that time, he was not willing to use oil. He was always suspicious of Duoduo's oil. Now I finally want to make a crispy omelet with more oil to see which one is better. Sure enough, with more oil, the taste is completely different. The aroma increases and the taste is crisp. Crisp means that it's easy to fall off, so don't use too much force. It tastes greasy. I still like the crispy low-fat omelet. In order to take care of the taste of the customers, the original butter was replaced with peanut oil. The omelet has a peanut flavor. However, I thought the batter would look thinner if there was more oil. However, the prepared batter is much thicker than I thought. The people who make egg rolls on the street seem to use very thin batter? "

Production steps:

Step 1: Materials

Step 2: pour the peanut oil into the egg

Step 3: mix well

Step 4: add sugar and salt

Step 5: mix well

Step 6: sift in the low gluten powder

Step 7: make a uniform batter

Step 8: place the omelet mould on the fire and preheat both sides for about 3-5 minutes

Step 9: dig a scoop of batter and put it in the middle of the mold

Step 10: clamp well, bake for 3-5 minutes, turn over 2-3 times

Step 11: when the crust is golden

Step 12: roll up

Step 13: wrap it in a tissue for a while and shape it

Step 14: remove the tissue, and you can

Materials required:

Peanut oil: 28g

Salt: a little

Fine granulated sugar: 20g

Whole egg: 50g

Low gluten powder: 22G

Note: the omelet mold should be preheated in advance, and the baking time should be adjusted according to the firepower and cake size. Firepower should not be too large, in order to avoid burning and not through the volume, you can use a chopstick or stick to assist. I think bare hands are the most convenient.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Su Dan Juan