The omelet
By VicentaLakin
It took me a lot of time to make a bottle of jam, so I made this egg roll with it. It's been raining all these days and the lights are on in the morning. It wasn't good. It's all because of the weather. Ha ha
Recipe Recommendations
- eggs of 4
- low powder 85 grams
- milk 70 grams
- corn oil 50 grams
- powdered sugar 50 grams
- hawthorn paste appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for The omelet
1
The material is concentrated。
2
Separate the egg yolk and each in a water- and oil-free basin。
3
Add all the sugar powder to the egg clean。
4
Just hit it with an eggbeater to the pointer. About five minutes。
5
Add milk and corn oil to the yolk。
6
One, twenty strokes with an eggbeater。
7
Scan low powder。
8
Just a few bumps with an egg-beater, and the powder on the side of the bowl is mixed。
9
About one third of the protein is added to the yolk paste, which is evenly mixed with a mixer bar。
10
Put the whole yolk paste in the protein, and it's evenly rolled。
11
Well mixed egg paste is smooth, no particles。
12
Throw the egg paste into the baker with the oilpaper, shake it a few times, put it in the preheated oven and bake it at 150 degrees for 10 minutes。
13
Baked cake out。
14
Rewind the button, tear the paper, and hang it。
15
Rewind it, put on a layer of marmalade。
16
Roll up the cake。
17
With the cake, it's tight。
18
It'll be in the bag. When you want to eat, cut open。
19
It's made by me, so delicate。The omelet Make Tips
1. My oven is 34 liters, and this tray is the original one. With this amount of batter, it only takes ten minutes in this tray, and it didn't burn at all.
2. The weather is cool now; I bake it at night to eat for breakfast the next morning, so it doesn't need to be refrigerated and won't spoil. If it were summer, it would be safer to put it in the fridge.
3. My oven runs hot, so this time and temperature are for reference only.