Vanilla chocolate omelet

1

The butter is at room temperature earlier, put the eggs at room temperature, add salt, essence and sugar. It is best to add the sugar in three times, wait for the egg liquid to absorb, then put down the sugar in one time, and perform Sanda evenly;

2

Beat the butter at room temperature until it is loose so that it tastes better;

3

Pour the egg liquid into a butter bowl in 2-3 times, beat well with Blender, and sieve in the low-gluten flour;

4

Beat into paste;

5

Use a pan, spray a thin layer of oil while it is cold, and then sweep evenly with a brush;

6

Turn on low heat and pour in a small amount of batter. The amount of egg liquid is enough to spread into a pancake. Don't put too much in one go. I'd rather not have enough to spread out a little more. After pouring in the batter, hold the pan and tilt it on all sides. The egg liquid can be spread over the bottom of the pot, with a thin layer, or you can use a flat thing to spread out the batter. It's best to use it like scraping. This time, I used a flat-mouthed spatula to help smooth the egg paste and try to dilute it;

7

When the batter is solidified and almost cooked, gently lift it up with a spatula, reverse it and bake it. You can use a rubber spatula to press it slightly and bake until the egg liquid is cooked;

8

Use a slender cylinder like chopsticks to roll the egg cake into a roll. This time, long chopsticks are used for frying things, which are very easy to use.

9

The weather is very humid, and the cooled egg rolls will be affected by the lake. This time, I used a food dryer to dry them, and the effect is very good and crunchy. If you don't have a dryer at home, you can turn on the oven first and wait until the oven is hot., turn off the power, and then put in the egg rolls to dry slowly, or place them next to the Heater to dry them.

10

If you want to try other flavors, such as chocolate, use about half of the total batter this time. Put 2 teaspoons of chocolate powder specially used for baking in the batter and stir well. Spread and roll using the above method.

First, the egg rolls made at home are definitely not as thin and even as machine-made, so we try to dilute the batter as much as possible; Second, put a proper amount of vanilla essence to have the aroma of vanilla, and secondly, chop off the fishy smell of the feed eggs; Third, it is best to keep the butter at room temperature beforehand. If you want to hurry up, don't put it in the microwave. Just put it near the heater. I think it can be done without losing temperature. Put it in the microwave and biting, but I don't think it is so fragrant and smooth. 4. Don't put the batter in the pan too hot, otherwise as soon as you put the batter in, it will solidify. When you tilt or scrape the batter again, the flour where it is first heated will be thicker. In this way, the thickness of the whole cake will not be uniform enough, but after all, family food does not need to be too precise. Anyway, it is all eaten by one's own people, so please.