Nectar fruit omelet(hua mi shui guo dan juan )

Nectar fruit omelet

Introduction:

"I'm very glad to be able to participate in the trial of omelet baking tray. Thank you for your support and help. This kind of omelet baking plate has concave and convex shape, which is a very good mold. The handle is just the right length and feels good. There is a non stick coating, the first use only need to brush a layer of oil, the use process does not need to brush oil. It's a product with good material. The first use needs cleaning and maintenance. After cleaning, dry it on the fire. Brush the melted butter evenly. Bake for another 2-3 minutes. I didn't buy butter, I just brush it with vegetable oil. This step can form a protective film on the surface of the mold, and also can improve the service life and non stick effect of the mold. Made this egg roll, originally wanted to knead into a Shaomai shape, and then add fruit. But, the omelet is too crisp, not easy to shape, had to give up, hand together into an irregular shape. However, it didn't affect the taste at all. Crispy omelet, with sweet fruit, moderate hardness. With a cup of strong coffee, it's perfect for afternoon tea. "

Production steps:

Step 1: prepare the ingredients.

Step 2: crack the eggs in a bowl, add the sugar; mix well until the sugar dissolves.

Step 3: add milk and stir well.

Step 4: mix the low flour and corn starch, and sieve into the egg milk mixture.

Step 5: stir evenly until there are no particles (it's better to sieve once).

Step 6: add vegetable oil.

Step 7: stir evenly and filter out impurities.

Step 8: mold preheating.

Step 9: Brush vegetable oil on the mold.

Step 10: scoop the right amount of batter into the baking pan.

Step 11: close the mold and heat. Open it and see if the color changes, then turn over one side and heat it.

Step 12: pay attention to observe during heating. At first, hot air comes out, and then you can feel that the mold is jacked up due to the expansion of the batter. The skin of the omelet will get darker and darker as the temperature rises.

Step 13: lift the egg skin with your hands, close your fingers, and knead it into a package.

Step 14: prepare the fruit.

Step 15: cut the fruit, take out the pulp, and cut into small pieces.

Step 16: prepare roses and honey.

Step 17: crush the rose and add honey to make honey.

Step 18: pour the rose honey into the fruit, mix well and set aside.

Step 19: mix the fruit into the omelet.

Materials required:

Eggs: 3

Milk: 100g

Low powder: 120g

Corn starch: 30g

Vegetable oil: 30g

Baking powder: 3 G

Salt: 2G

Sugar: 50g

Pitaya: moderate

Apple: moderate

Dry rose: right amount

Honey: 4 teaspoons

Note: 1. The baking time of the omelet is not invariable. It depends on the type of food, the amount of material and the consistency of the egg paste. 2. The baking temperature of the omelet can be adjusted according to your own needs; observe more and turn it over at any time. 3. The omelet with fruit is easy to absorb moisture and not so crisp, so it should be eaten as soon as possible.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hua Mi Shui Guo Dan Juan