omelet
This egg roll is made with a flat-frying pan. It looks simple but it is not easy to operate. The heat is not easy to control, and it will be easy to paste and cannot be rolled over for a long time. In a short time, the egg roll will not be crispy if the surface is not fried thoroughly. Authentic egg roll molds are heated on both sides at the same time, and the temperature is also set. Using a pan to heat both sides at the same time, and there was no way to control the temperature. When I was cooking, the first two failed. The batter stuck to the pan and couldn't be rolled up at all. After careful observation, I found that it was because the bottom side of the batter was already cooked, but the upward side was not yet cooked. In order to prolong the frying time for the surface to be ripe, the bottom side was stuck to the pan and could not be rolled up. Once the problem is found, we have to think of a solution to the problem. In fact, it is not difficult. As long as a complete and beautiful egg roll is made. Please see the tips for specific operating skills.
Recipe Recommendations
- low-gluten flour 50 grams
- white oil 120 grams
- eggs of 3
- black sesame appropriate amount
- fine sugar 80 grams
- matcha powder appropriate amount
- milk fragrance
- skills
- an hour
- ordinary
Steps for omelet
1
Mix sugar and white oil (or butter) well without stirring.
2
Beat the eggs and add them to the sugar-oil paste in 6 times, thoroughly mix each time before adding the next egg liquid.
3
Sieve in low-gluten flour.
4
Mix into batter.
5
Divide the batter into 2 portions and add black sesame seeds to one portion.
6
Add matcha powder to one serving, or add other ingredients according to your taste to make egg rolls of various flavors.
7
4. Sit a non-stick pan on the heat, turn on a low heat, and brush the pan with a layer of corn oil (salad oil can also be used).
8
Spoon a spoonful of batter and pour it into the pan.
9
Spread out the batter with the back of the spoon, the thinner the better, and fry it on both sides until done.
10
Roll it into a roll with chopsticks while it is hot. (Please see the tips for the detailed operation process of the egg roll)omelet Make Tips
The techniques for making egg rolls are as follows: Brush a layer of salad oil evenly in the pan, then scoop a spoonful of batter, spread out the batter with the back of the spoon, the thinner the better, turn on the fire, as small as possible, fry for about 5 or 6 seconds, and then turn the pan over, with the bottom of the pot facing up, the batter facing the stove, and the distance between the pan and the stove at about 15CM for 5 or 6 seconds. This will achieve the effect of heating on both sides. You can repeat this action 2-3 times, and then observe the batter feels hot and cooked. Just roll it up with chopsticks. Another important point is that every time you make an egg roll, turn off the heat, pour in the batter and spread it out before opening fire. Remember to wear gloves when rolling to avoid burns. The finished product is very crispy and will drop dregs when touched. It has a strong egg aroma and can be compared to Master Kong's egg crisp rolls. After cooling thoroughly, it should be stored in a sealed container to avoid becoming soft with moisture.