Luzhou flavor sesame omelet(nong xiang zhi ma dan juan )

Luzhou flavor sesame omelet

Introduction:

"Should we use oil or eggs to adjust the consistency of omelet batter? There has been no solution. Feijuan's two prescriptions both make people feel that the batter is too thick, far from what they look like in memory. At that time, every new year's Eve, people would carry tools and stoves to make egg rolls and go through the streets to process them. Each family took out their eggs, flour, sugar and oil, and watched them turn into yellow paste, thin cakes, rolled up, cut into two or three sections, and finally left with a big bag of rolls. Although the memory is far away to BC, I always feel that the batter is not as thick as feijuan's recipe, and the omelet is incomparably sweet. How to make the batter a little thinner? Oil or eggs? We found several new recipes and chose the one with more eggs. This recipe is actually added with extra yolk, which may make it more fragrant. As for the taste of pastry, it seems that it's similar to that in memory... You don't know until you eat. "

Production steps:

Step 1: Materials

Step 2: pour the whole egg, yolk and sugar into a large bowl

Step 3: stir until sugar dissolves

Step 4: add oil and stir well

Step 5: sift in flour and milk powder

Step 6: make a uniform batter

Step 7: add black sesame

Step 8: mix well

Step 9: put the omelet mould on the fire and preheat it on both sides

Step 10: put a spoonful of batter in the middle of the mold

Step 11: fold and bake on both sides for 1-2 minutes

Step 12: both sides golden, out of the pot

Step 13: roll up while it's hot

Step 14: wrap it in tissue for a few seconds and set it

Materials required:

Low gluten powder: 30g

Milk powder: 1 teaspoon

White granulated sugar: 27g

Whole egg: 67g

Egg yolk: 1

Black Sesame: 1 tablespoon

Peanut oil: 27g

Note: usually like a small omelet, generally only do mold center Bauhinia size disc. If you like long rolls, add more batter and spread it over the mold. What you make is long rolls.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nong Xiang Zhi Ma Dan Juan