2. Add melted butter, stir well and sift in low-gluten flour.
3. Stir evenly into a flowing batter, heat the pan and scoop a spoonful of batter into the middle.
4. Turn the pan, spread the batter completely into thin slices, and turn it over with chopsticks when you see that the edge of the thin slice is slightly Huang Shi.
5. Bake the other side until it is slightly yellow, turn off the fire, roll the dough into a circle in the pot, take it out for a while and it will be cold and crisp.
1, I made it too thick at first, the omelet was not crisp, and the batter was less and thinner;
2, pay attention to safety when rolling in the pot, you can use chopsticks to help roll into a circle;
3, friends who can't roll in the pot can choose not to roll, and the flaky ones are also cute, delicious and crisp.
White sesame 10g 1. Stir-fry sesame seeds in a pot for 5 minutes, and then put them in a basin for later use. 2. After the butter softens at room temperature, add sugar and stir well. 3. Add flour to the evenly stirred butter mixture and stir with a blender. 4. Then pour the egg liquid into the batter and continue to stir evenly. 5. Pour the fried sesame seeds into the batter and stir well. 6. Stir until the blender becomes sticky. 7. Then heat the pan with a small fire, spread the batter into the pan, gently scrape off the batter around with a small spoon, fry until golden brown, and then turn over. 8. When the two sides are golden, put them on the plate with chopsticks and gently roll them up with chopsticks, and the crispy egg roll is finished. 5. If you have an oven at home, you can also use it. The previous steps are the same as those in the pot, that is, the last step of frying in the pot is changed into an oven, and the coil can be baked in 7-8 minutes at 200 degrees. Because several slices of bread can be baked in one furnace, I think it will be hard before it is rolled up, so I choose to use a pan. But the output of the pot is relatively low and the speed is relatively slow)