Little fresh sesame egg rolls
By VicentaLakin
I made the original omelet a few days ago, and it's gone. No, summer's coming. I'll make a little fresh souffle egg roll. I was gonna put tea powder, but I don't know where it was. It happens that you see barley powder, and it smells good. I knew it. It's a beautiful color. Although sometimes the fire fairs are a little yellow when they are done, they are less visible when they are rolled up and, after a few touches, the fire is well understood. I put a white sesame in it, and there's a lot of food and flavor. The egg roll was made during the evening show, and it didn't take a picture. So I figured, if I had a mint leaf for juice, would it really be a fresh souffle
Recipe Recommendations
- low-gluten flour 70 grams
- butter 80 grams
- whole egg liquid 100 grams
- fine sugar 60 grams
- custard powder 7 grams
- baking soda 1 gram
- Daqing wheat seedling powder 5 grams
- peeled raw white sesame seeds 1 handful
- sweetening
- baking
- an hour
- ordinary
Steps for Little fresh sesame egg rolls
1
Materials are ready: butter is removed from the refrigerator in advance and the interior is softened; powder is heavy; green powder is natural wheat seedling powder that can be replaced with tea powder or other fruit and vegetable powder; and giding powder has the effect of increasing soaks, with some effect on the taste。
2
Butter and sugar are mixed manually with an egg-pumper to prevent a spill of sugar during the punch; then electro-pumpers are used to slow and evenly and the butter is slightly lighter。
3
The eggs were added to the butter paste on two separate occasions and then evened and placed in the second。
4
Low-banded flour, gish flour, small sodas, barley flour mixed into egg butter paste。
5
It's evenly mixed with an egg-beater, then it's mixed with a skin-sesame。
6
Put the paste in the bag and lock it in the top。
7
The egg roller is placed on the open fire, with the first fire heating the two sides for three minutes; drops of water on the grill, if the bead jumps quickly, means the heat is in place; and cut the front end of the bouquet and squeeze the face of the egg size in the middle of the grill。
8
Close the top covers and heat each side for 20 seconds。
9
Open the lid, the paste has become thin and the middle is slightly yellow。
10
Put the stick at the end of the face, roll it up, close it down, press it down for a little three seconds, so it doesn't get up。
11
The stick is drawn gently from the rolls; the rolls are light on the hanger, and the heat is dry; and the rest of the paste is done in exactly the same way。
12
It's so sweet to have a good egg roll. Just squeeze it, and it turns into a slag。
13
Little fresh sesame egg rolls. Once you touch the slag, the entrance will meltLittle fresh sesame egg rolls Make Tips
One, barley powder can be replaced with other colours of fruit and vegetable powder; it can also be made out of original omelettes; two, white sesame is better looked than skin; three, egg rolls are different in brands, with possibly thick egg rolls that can be made, can be tested several times to find the best paste on the grill; the paste should not be too much paste to be squeezed out and wasted; four, don't stay too long to prevent the evaporation of water on the face; five, not too tight to avoid a stick coming out; six, now hot, the air is so heavy, the egg roll will soon become soft because of the tide, so don't do too much at a time, and I can eat it for days。