Ingredients: 50 grams of eggs, 40 grams of fine sugar, 30 grams of corn oil, 20 grams of animal butter, 0/00 grams of medium gluten flour, 0/60 grams of milk, 5 grams of black sesame seeds, 5 grams of cocoa powder and 5 grams of matcha powder.

Practice: 1. We beat the eggs in the ingredients into the pot, add fine sugar, vegetable oil and butter, and stir by hand or eggbeater. During the mixing process, we add100g of milk, and keep stirring until all the ingredients are open.

2. Slowly pour the flour into the egg liquid, paying attention to the continuous stirring during the pouring process, and paying attention to opening all the particles formed by the flour.

3. Continue to slowly pour the remaining milk into the basin and keep stirring. During the mixing process, the water in it will be continuously integrated into the flour, and we can add water again when there is no water.

4. You can add some black sesame seeds at the end until the batter turns into yogurt. This will make the final taste more fragrant. Be careful not to stir it very thick, so the batter will be thinner and the taste will be clearer.

5. Preheat the grinding tool for making the omelet, and then put a small amount of batter into the grinding tool for the omelet.

6. Turn off the grinding tool. When hot air comes out of the omelet, it means that the omelet is hot.

Generally speaking, the frying time of an egg roll is about 50 seconds. You can fry the other side after one side is browned. When both sides are burnt yellow, it means that the crispy omelet is ready. If it's just the beginning, we can't master the heat well. We can fry it slowly with a small fire, which will take longer.

8. At this time, you can open the lid and slowly roll up the egg roll from one side. Just put it in the shade to cool.

The heat of crispy egg rolls

The calories of each100g crispy egg roll include 44 1.2 kcal, 75.6 g carbohydrate,1/0.7 g fat and 7 g protein.

Recipes and tips for crispy egg rolls

Ingredients: low-gluten flour 1 00g, butter120g, 80g of sugar, 3 eggs, 30ml of milk, salt1g, vanilla pods and black sesame seeds.

Practice: 1. Butter can be melted by insulation or softened by microwave heating. Generally, you can press it with your fingers. Generally speaking, butter can be squeezed, and dents indicate that it is hot.

2. When mixing the batter, you need to add it several times. Generally, after adding a small amount at a time and stirring evenly, add it again and stir evenly until water and oil are separated, which means it has been stirred evenly.

When making an omelet, you don't need to add too much oil to the pan, because there is already a lot of butter in the batter. After the pan is hot, you can directly take a small amount of batter and put it in the pan, because the butter in the batter will melt at high temperature. Pay attention to draw a circle slowly from one side to the other, so that it can spread into a circle better.

Be careful not to use fire when making omelet. If the temperature is too high, it will be difficult to roll up the egg skin.

Why is it not crisp to make an omelet at home?

1. Has the egg roll grinder been preheated successfully? You can put your hand directly above the grinder and feel the warmth, which means that the grinder has been preheated successfully. If the grinder is not preheated successfully, the omelet will not be crisp.

2. If the batter is poured in and the grinding tool is turned off, if there is a squeaking sound and white gas appears inside the egg roll, it means that the temperature of the whole grinding tool is appropriate.

3. After the egg roll grinder is preheated in building 1, it is recommended to bake it slowly with low fire, and the batter should be thinned as much as possible.

4. When both sides of the omelet are baked golden yellow, it means that the omelet has been baked. When rolling the omelet, it must be rolled hot, otherwise it will not be crisp before it is cooked.

Whether the crisp omelet is crispy or not, we should also pay attention to the preparation of batter. The batter should not be too thick, but thinner, so that the fried egg roll is also crisp.

6. The general blending ratio is one catty of flour and three oils. If the omelet is not crisp, you can add more butter and stir it properly. There is more butter, which can also ensure that the fried egg roll is crisp.