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How to make egg baumkuchen?

Egg Baumkuchen

Ingredients?

2 eggs

Half a bowl of flour (for rice)

Half a bowl of water

Adequate amount of sugar

A little bit of salt

A little bit of oil

An appropriate amount of butter (optional)

Time: 1 hour

How to do it?

Prepare the following tools:

Flat-bottomed non-stick pan (the flatter it is, the better, if it is not flat, we will You have to rely on strength; just use a non-stick pan just in case)

2 large bowls (without oil and water, otherwise it is said that the egg white cannot be beaten);

1 Egg beater (no oil or water, you can use a few chopsticks instead);

1 spatula (you can use a flat rice spoon instead);

A pair of chopsticks;

Put the egg whites and egg yolks into 2 large bowls respectively;

Big bowl 1: Beat the egg whites

(Manually, 15 minutes maximum for 2 egg whites, remember to follow one Beat in the right direction~; it is said that it is easy to whip in a deep round container, sold in "Yi"~);

Beat for dozens of times, as shown in the picture, then add half a spoon of sugar and a little salt (I didn't remember it) If you are wrong, adding sugar is not only for seasoning, but also helps to beat it~adding salt highlights the sweetness, I don’t feel much~);

beat again 100~200 times, as shown in the picture. Add half a spoonful of sugar;

Beat again a few hundred times, as shown in the picture, and then add half a spoonful of sugar;

Beat again a few hundred times, as shown in the picture, and then add Half a spoonful of sugar; (it seems like this is the legendary soft foam)

Beat it a few hundred times, and it will be OK if you can get a straight tip as shown in the picture! (Test method 2: Put the egg beater upright and it won’t fall over; Test method 3: It won’t fall down! You can put it on top of your head domineeringly~haha)

Big bowl 2: appropriate amount of egg yolk, flour and water Sugar (you can omit it; in addition, you can add an appropriate amount of butter melted in water, it will be more fragrant~), stir! ! ! (You can directly use a whisk to beat egg whites, it works!)

Add the egg whites in bowl 1 to the batter in bowl 2 in two batches, use a spatula in your right hand to stir from bottom to top (do not stir in circles) ! It is said that it can defoaming~~~), and the container can be rotated with the left hand~ (I have never seen a professional do it. This is a method I have gradually formed in actual operation, for reference~)

For example After the picture, the first step of batter is completed!

Slow fire, pour a little oil into the pot~?

(Remember: the fire is always low during the production process)

Scoop up some with a spatula Put the batter into the pot and scrape it flat (wooden tools are best, I used plastic ones aggressively, but it is not very hot and not poisonous~hehe)

Wait until the surface is somewhat cooked ( After it dries), you can use a spatula to smooth it out so that the cut circles will be more even! (The scraped batter can be directly put into the batter where the batter is with the scraper)

After a few seconds, it can be rolled up;?

The pot is not very hot at the beginning and it is cooked. The speed will be slower; according to my thickness, the latter one can be rolled in about 15 seconds~ However, it will be different depending on the pot. Everyone should familiarize themselves with the pot at home~ (I seem to have put too much oil, and the surface is a bit mottled...)

Roll up until there is a little bit left, slowly lift it up and move it to the front of the pot;?

Scoop some more batter, scrape it evenly, and make it seamless!

After a few seconds, roll the previously made part to the splicing point (to prevent that part from being overcooked and the cut circle lines to be uneven in color; and the bottom is too burnt and the upper part is completely cooked, then roll it up It cannot be completely adhered, as shown in the lower right corner of the Baumkuchen in the big picture above); once the cutting is done, there will be no big problem~

In the process of rolling, chopsticks are used~Don't use too much force, or the pressure will be deformed. /It won’t be good if you prick it~

I will use my hands directly after doing it~it’s convenient to roll it up and even more convenient to peel it off! It won’t be very hot, try~

When ladling the batter, it is recommended to hold the large bowl above the pot with one hand and

Scoop it out with your hands, take your time, don’t rush~ (to prevent the batter from dripping outside the range, as shown in the picture)

Roll, roll, and roll... After the batter is rolled, fry both ends too~ (fried) Eat the portion immediately!