Crispy egg cone(cui pi dan tong )

Crispy egg cone

Introduction:

"Every time I pass an ice cream shop selling crispy ice cream cones, I can't help stopping for a moment. That overlapping, piled into a flower like cone, always let people linger. In fact, it's not so much the interest in ice cream as the charm of crispy cone. Crispy egg cone, the production is actually very simple. From last year to now, I've always been lazy, and I've always wanted to do hot work. That day, there was protein left. After several turns in my mind and several plans, I finally made up my mind to have an egg cone

Production steps:

Step 1: Materials

Step 2: soften the butter and beat with an egg beater until loose

Step 3: add sugar and salt

Step 4: stir evenly

Step 5: add protein in batches

Step 6: beat well

Step 7: sift in the low gluten powder

Step 8: mix well

Step 9: preheat the omelet mould on both sides of the stove

Step 10: take about 25 grams of batter and put it into the center of the mold

Step 11: put it on the stove and turn it over on both sides

Step 12: bake until golden on both sides

Step 13: with the help of conical die, roll into cone

Step 14: air to cool completely

Materials required:

Butter: 30g

Powdered sugar: 32g

Protein: 35g

Low gluten powder: 50g

Salt: 1 / 16 TSP

Note: there is no taper die can not be used, with the help of tools easier to shape. The egg can be sealed in a container to prevent it from softening and losing its crispy taste.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cui Pi Dan Tong