Exercise:
1, beat the whole egg and yolk evenly, add fine sugar and salt and stir until dissolved.
2. After the salt-free butter is melted in water, add it into the egg mixture and stir well.
3. Sift in low-gluten flour and mix well.
4. Add black sesame seeds.
5. Stir the omelet batter evenly.
6. Put the omelet mold directly on the fire without brushing oil. After preheating, adjust the fire to the minimum state of uniform firepower, and put a spoonful of batter in the middle of the mold.
7. Press down the upper cover quickly, bake it again after baking, and bake it for about 30 seconds on each side.
8. Open the mold and bake both sides of the egg roll skin until the color is light golden yellow.
9. Use two bamboo sticks to clamp the baked egg roll skin up and down, quickly roll it up and press it under the mold to bake it again to make it stick.
10, put it on a clothes rack to dry for a while, take out the bamboo stick, air it thoroughly, and seal it for preservation.