Black sesame omelet: my favorite from childhood to adulthood(hei zhi ma dan juan cong xiao dao da de zui ai )

Black sesame omelet: my favorite from childhood to adulthood

Introduction:

"It's a classic snack, a favorite from childhood to adulthood, full of childhood memories. DIY's omelet is not only nutritious and healthy, but also fragrant, crisp and crisp. When you take a bite, you have to drag your chin with your hand. It's crispy and straight. It's almost new year's day, so prepare some. When friends come to drink tea, they can present their own snacks. "

Production steps:

Step 1: all raw material drawings.

Step 2: first knock the eggs into the bowl and break them up.

Step 3: pour the cooking oil into the bowl and add the powdered sugar.

Step 4: mix well.

Step 5: add the egg liquid in several times and stir evenly.

Step 6: sift in the low powder.

Step 7: cut and mix the irregular direction into uniform egg paste without particles.

Step 8: add proper amount of black sesame and mix well.

Step 9: preheat both sides of the omelet mould for 1 minute.

Step 10: scoop in a spoonful of egg paste and put it in the middle of the mold.

Step 11: close the lid and fasten the handle. Bake on both sides for about 1 minute.

Step 12: open it to see the fineness (if it's light golden like this, the taste is not crisp enough). If the color is not enough, cover it and bake it a little.

Step 13: bake on both sides for about half a minute. Open the egg cake and turn it into a deep golden color.

Step 14: turn off the fire and roll the omelet into omelet with chopsticks while it is hot. Cool and serve.

Materials required:

Eggs: 2

Edible oil: 90 mL

Low gluten flour: 50g

Black Sesame: right amount

Powdered sugar: 30g

Note: heart phrase: 1: butter can be used instead of salad oil, more rich flavor. 2: White sugar is ground into powdered sugar by grinding machine to melt better. (no sugar can be added directly) 3: before baking the omelet, preheat the mould over low heat, so that the heat is more uniform. But do not preheat very hot, otherwise the egg paste will be dried as soon as it is poured. 4: When the egg paste is poured up, it is poured in the middle of the mold slightly upward, so the finished product is more beautiful. (don't pour too much batter at a time) 5: if you start the pan when the color of the egg cake is slightly golden, the egg cake is not very crisp. You have to wait until it is deep golden to roll it up, and the finished product is very crisp. 6: When you first start cooking, you have to wait until the egg rolls are cool to taste perfect.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Hei Zhi Ma Dan Juan Cong Xiao Dao Da De Zui Ai