Marble cocoa omelet(da li shi wen ke ke shuang se dan juan )

Marble cocoa omelet

Introduction:

"One idea after another. When making two-color egg cakes, the pattern is only sketched on the surface, and the final effect is largely from the operator's imagination. Therefore, this method naturally emerges in the mind: pour the cocoa batter into the original batter, and do not mix it fully, so that the two kinds of batters present random patterns. Moreover, this method of operation does not need to draw patterns every time, and it is easier to do. "

Production steps:

Step 1: prepare materials

Step 2: soften the butter and add sugar

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: take 25 grams of batter, put into another bowl, add cocoa powder

Step 9: mix well

Step 10: pour the cocoa batter back into the original batter

Step 11: pull a few at will

Step 12: preheat the omelet and place a spoonful of batter in the center. Clip well and bake on both sides for 2-3 minutes

Step 13: Golden on both sides, remove

Step 14: roll it up while it's hot, wrap it in a tissue and shape it

Step 15: remove the tissue and let it cool

Materials required:

Low gluten powder: 50g

Eggs: 2

Butter: 30g

Powdered sugar: 40g

Cocoa powder: 1 teaspoon

Note: when mixing two kinds of batter, don't over stir, just scratch a few times at will, otherwise it's not easy to form a clear pattern.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Da Li Shi Wen Ke Ke Shuang Se Dan Juan