I was very lucky to have become a tester of egg roll molds. I received the baby yesterday, but I couldn't wait to use it today. I originally wanted to put ice cream in the cone, but I couldn't buy it in a small supermarket nearby, so I can only show you the cone without ice cream.
I made a flower-shaped one, but the first time I made it, the shape was not too good.
Floral crispy egg cone
Recipe Recommendations
- eggs two
- butter 100G
- low-gluten flour 50G
- white sesame appropriate amount
- white granulated sugar Relying on personal taste
- sweetening
- roast
- half an hour
- simple
Steps for Floral crispy egg cone
1
Soften the butter, add all the white sugar, and beat until it is swollen and white. (Mine is not very good)
2
Add the egg liquid one by one and stir well.
3
Sift the low-gluten flour.
4
Add appropriate amount of white sesame seeds and stir well.
5
After the mold is washed and dried. Brush butter once and bake for the first time. (This is what the seller told me when I bought a non-stick mold that the mold can be maintained.) Preheat both sides of the mold so that the heat is more uniform.
6
Use a spoon to put in a proper amount of egg paste and pour it into the middle and upper part of the mold. (Mine poured a little too much)
7
Cover the mold, heat over medium to medium heat, and turn over after one minute.
8
Check the burning color.
9
Remove the omelet when it is golden brown.
10
Put the egg cake on a small inverted cup and squeeze out a few small "petals" according to your own ideas.
11
Allow it to cool, shape and remove.