2. Mix the instant coffee powder and milk evenly, pour it into the material made by 1, and then add the sieved low-gluten flour and stir evenly to get the batter.
3. Spread baking cloth on the baking tray, put the batter of the method 2 into a flower squeezing bag, squeeze out a circle with a diameter of about 2 or 3 cm on the baking tray and smooth it, which can squeeze about 30 portions, then put it in the upper layer of the oven, bake at 180℃ for about 8 minutes, and take it out and roll it up while it is hot.
A. Crispy egg roll 1 serving, low-gluten flour 15 1 g, vanilla powder 0.3g, cocoa powder10g, anhydrous cream182g, fine sugar 302g, salt 0.7g and whole egg 363g.
1. Sift the low-gluten flour, vanilla powder and cocoa powder together for use.
2. Mix the anhydrous cream, fine sugar and salt evenly, then slowly add the whole egg in several times and mix evenly.
3. Add the low-gluten flour, vanilla powder and cocoa powder from method 1 in method 2, mix well and let stand for about 15 minutes to obtain the chocolate omelet.
4. Take the egg roll mold, heat it in a small pot, then gently wipe the pot surface with a little olive oil to stabilize the temperature.
5. Put about 50 grams on the egg roll mold. 3. Cover the chocolate omelet for about 20 seconds, turn the pot surface again 10 second, turn it back and bake it for 20 seconds, open the pot cover, and roll the omelet with the help of an iron rolling pin and hands to complete a chocolate omelet.
6. Clean the surface of the pot with a clean rag to prevent residue, and repeat step 5 until the chocolate omelet is used up.
7. Put the chocolate cream into the flower squeezing bag, and after the chocolate egg roll is cooled, fill the chocolate cream into the egg roll in turn. Take a small triangular plastic bag and put it in an appropriate amount of crispy egg rolls. Cut a small hole at the triangular tip of the triangular plastic bag (the size of the hole determines the thickness of the particles).
2. Practice 1. Mix the remaining original crispy omelet with mandolin coffee sauce to form mandolin omelet. Put it aside.
3. Spread baking silicone cloth or non-stick baking paper on the baking tray. Use the method of 1 to take the original crisp and hard egg roll and extrude the lines on the baking tray. The granules are determined according to the size of the finished egg roll.
4. Put the method 3 together with the baking tray in the refrigerator and freeze it for about 30~60 minutes until the original egg roll is formed.
5. Take out the stereotyped original egg roll, spread the Mantianning egg roll on the original egg roll in turn, and smear the egg roll into thin slices with a spoon (when flattening the egg roll, the spoon should be constantly wetted with water to avoid sticking the egg roll).
6. Put Method 5 into a preheated oven and bake at 150℃/ 150℃ for about 10 minute until the omelet slices are golden yellow.
7. Take out the baked omelet slices and roll them up quickly with chopsticks or an iron rolling pin.
8. After the omelet is cooled, fill the omelet with coffee cream in turn.