material
Three eggs.
90 grams of butter
90 grams of sugar
2 tablespoons sesame seeds
Low gluten flour 120g
How to make crispy omelet
material preparation
After the eggs are broken, sift the flour, add the butter melted at room temperature, stir well, then add the sesame seeds and stir slightly.
Preheat the pot with a small fire, drop a drop of water on it, and you can start making egg rolls when it can evaporate immediately.
Put a spoonful of batter on the pot, cover it immediately, hold it down with chopsticks, turn the pot to the other side immediately after smelling the smell of eggs, and continue to burn for about 10 second.
Because I am alone, I have to take pictures and prevent the egg skin from burning, so it is very hard and the photos I take are not very clear.
Open the lid, and the egg skin is ready, as soft as bread.
Take chopsticks at once, one with a big head and one with a small head, and roll up the eggs. Finally, gently press your hands for a few seconds to let the egg roll solidify.
Then, I will put the omelet on the shelf to cool down, because I didn't receive it on the way, so I put it on the omelet for the time being.
Finally, of course, the egg roll is cooled and packaged and sealed.
Well, to tell the truth, my own omelet is not as thin as the one I bought in the store, and it gets wet quickly, but the unique milk smell and taste are not available in the mall. When the box was opened, the smell of butter and eggs wafted all over the room. What a big appetite! ! ! Even if a few egg rolls are slightly burnt, it will not affect its taste at all! !
skill
Sum up experience: If you like dessert, add sugar according to the above amount. On the contrary, you can reduce the grams of sugar appropriately.
After the batter is put away, cover it immediately, and then press it quickly around the cover with chopsticks, so that the egg roll skin will be bigger, thinner and more uniform, and there will be no phenomenon of one side being thin and one side being thick. This is the trick I found when I finally made the batter.
It's best to make an omelet while eating, which is more delicious and simply wonderful. The ideal state is that one person specializes in cooking and the other person eats with peace of mind. That feeling is great! ! Unfortunately, I don't have this blessing.
The crispness of homemade omelets won't last long. Immediately after the production is completed, put it into the fresh-keeping box, eat one and take one, and always keep the fresh-keeping box in a sealed state. This way, the remaining omelet tastes the same as when it was just made! About this crispness, I think it has something to do with the thickness of the egg skin and the absence of additives.