Cocoa omelet(ke ke shuang se dan bing )

Cocoa omelet

Introduction:

"The sudden inspiration has a lazy ending. Originally, I thought of two-color omelet, but I didn't like it. Roll it up and call it an omelet. If you don't roll it, call it an omelet. I didn't go out of my way to study the patterns. I did it with my own will. "

Production steps:

Step 1: prepare materials

Step 2: pour the butter and powdered sugar into a bowl and heat until the butter melts

Step 3: mix well

Step 4: add eggs in batches

Step 5: mix well

Step 6: sift in the low gluten powder

Step 7: mix well

Step 8: put 30 grams of batter into another bowl and add cocoa powder

Step 9: mix well

Step 10: after the omelet is preheated, dig a spoonful of the original batter in the center, dig a little more batter, and mark the pattern on the original batter

Step 11: clip well and bake on both sides for 2-3 minutes

Step 12: Golden on both sides, take out to cool

Materials required:

Eggs: 2

Low gluten powder: 50g

Butter: 25g

Powdered sugar: 40g

Cocoa powder: 1 teaspoon

Note: the pattern can be designed and sketched according to your own preference. It's not appropriate to use too much cocoa batter every time, otherwise the pattern will turn into a piece. Roll the omelet while it's hot, that's Cocoa double color omelet.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Shuang Se Dan Bing