Original omelet
By VicentaLakin
I'm sharing an egg roll today that's thin, that eats it up, that's how it's made, that's how it's made, that's how it's done, that's how it's done. In today's omelet paste, I replaced it with butter, tasted like milk, and tasted like the market。
Recipe Recommendations
- low-gluten flour 55g
- eggs of 2
- butter 50g
- fine sugar 40
- sweetening
- other
- ten minutes
- simple
Steps for Original omelet
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1. Preparatory work will be undertaken to reload the food used and place the eggs in the small bowl, which must be room-warming。
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2. A single drop of fine sugar into an egg fluid, with full and balanced egg pumping, until the fine sugar melts and the formulation is adjusted, has reduced the amount of sugar and is not very sweet。
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3. Butter is to melt early and be added to the egg fluids with full homogeneity, either insulated from the water basins, or directly microwavely melted, and if the microwave furnaces are to melt to heat and fall into the egg fluids, so as to avoid the burning of the egg broth。
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4. Sifting low-banded flour into egg fluids。
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THE USE OF EGGS TO DRAW THE WORD “Z” EVENLY AND TO AVOID THE GARBING OF THE PAINTING, WHICH CREATES A SPASM AND LEADS TO FAILURE。
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6. The preheating of both sides of the omelet, one minute each, with the smallest fire, is determined by the temper of the own pot。
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7. Take the appropriate amount of paste and put it in the centre of the pot, with a lid on it, with both sides heating it up for about 20 seconds each, with the smallest fire, so as to avoid covering it and spilling behind it。
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8. Heating midway opens the pot to see what's going on in the pot, so that the surface is fine with gold, and if the heating time is not enough, the egg rolls will be uncool。
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With chopsticks to wrap the pasta at one end and roll it up to the other, the rolls are to be operated on the pan, because the egg rolls are quickly cooled and shaped when they leave the pot。
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10. A well-made egg roll that is completely cooled on the net rack becomes a slag that is super good。
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Done。