Cricket omelet
By VicentaLakin
For the first time last night, there was no egg roller in the house, I used a groceries, a bit thick on the face, a little thin on the side, a little clumsy on the hand, a little soft on the end of the night, and I baked it cold for a few minutes with the oven, and it was fresh and delicious。
Recipe Recommendations
- eggs
- low-gluten flour 90 grams
- vegetable oil 90 ml
- powdered sugar 50 grams
- salt
- black sesame 15 grams
- sweet fragrance
- fried
- an hour
- ordinary
Steps for Cricket omelet
1
Four eggs2
Add sugar powder3
Smash evenly and add salt. Smash4
Add sifted low powder5
Smash it into a paste without particles6
Add vegetable oil and mix it evenly7
Add black sesame8
Smash9
Transfer the pasta to a wide tray for 20 minutes10
I've got a pancake11
Down on the pancakes, in the flour12
Turn it over quickly, like a map, and it's sticky13
When the edge is slightly yellowened, my surgical blades are pulled up with a cutter or a thinner tool not afraid of heat14
Turn over and fry the other side15
When it's cooked, roll it up while it's hot16
Roll good looks. Because the pasta is a little thick, the pasta is not thin enough, and the finished ones are not particularly soft, but they're not soft or delicious17
It was cold last night. It was delicious, and it was frickin', but it wasn't like it fell off. After one night, the omelet is soft, and there's no softer taste18
I baked it this morning at about 150 degrees for a few minutes