Crispy omelet(xiang cui dan juan )

Crispy omelet

Introduction:

"It suddenly occurred to me that the omelet mould I got back earlier was still useful. It's time to turn it on. After searching several prescriptions on the Internet, I feel that there is not much difference between them and Mr. Meng's cigarette biscuits. I'm too lazy to think about it. With the materials at hand, I slightly modified Mr. Meng's recipe and used it as the recipe of the omelet. At the beginning, I made a full model long roll. After making two, I felt that this head was suitable for making ice cream omelet. It's better to eat smaller directly. So, the size of the central petal is the only thing in the back

Production steps:

Step 1: prepare materials

Step 2: pour butter, powdered sugar and vanilla into a bowl

Step 3: heat with water, stir until butter melts, remove

Step 4: pour in the whole egg and stir well

Step 5: add protein and stir well

Step 6: sift in flour

Step 7: mix well

Step 8: brush oil on the inner wall of the omelet mould and preheat it with medium and low heat

Step 9: dig out the right amount of batter and spread it in the center of the mold

Step 10: clamp well, place on the fire and heat for 2-3 minutes

Step 11: uncover

Step 12: roll up while it's hot

Materials required:

Powdered sugar: 35g

Butter: 50g

Whole egg liquid: 25g

Protein: 25g

Low gluten powder: 30g

Vanilla powder: 1 / 2 tsp

Note: when baking the first sheet, the temperature of the omelet mold is low, and the time will be a little longer. It's very fast when it comes to the back. Basically, one can be baked in 2 or 3 minutes. When baking, bake one side first, then turn over and bake the other side. Many people like to use tools to help roll. In fact, when the roll is hot, it can be rolled well without tools

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cui Dan Juan