material
Eggs, salt
working methods
As shown in the picture, put two eggs in two bowls.
Fully and evenly stirred
Add warm water, add salt and stir again.
Put it in a steamer, buckle a big plate,
Steam 15 minutes.
Turn off the fire and simmer for 3 minutes.
Smooth as milk!
Practice 2, home-made strawberry omelet
material
83g fresh milk, 5g vanilla extract (wine), one whole egg, 55g sugar, 65g low-gluten flour, 20g corn flour (sweet potato flour), one spoon baking powder, 20g salt-free cream, a little salt and a little dried strawberries.
working methods
1: First, the salt-free cream softens at room temperature. Sieve the flour (low gluten flour, corn flour, baking powder), add sugar and salt and mix well for later use. 1: prepare a small pot of stirring rod to break up the unsalted cream, add the whole egg and mix well. 2: Pour the powder in several times and mix well, then add milk and vanilla extract and mix well quickly. 3: Wait 10 minutes.
2. When waiting for 10 minutes, prepare a baking tray, brush a thin layer of vegetable oil, turn on low heat ... pour it into a ball mold with 7-8 minutes of batter, and add strawberries to dry when foaming.
3. Use a fork to check that the batter is not liquid, and the appearance color is beautiful. Put one cover on the other semicircle.
4: Make sure the inside is cooked, the color is beautiful, and it is taken out.
Practice 3, homemade cheese omelet
material
"2.5 slices of cheese" and "appropriate amount of almond slices (can be omitted)",
working methods
1: bake the mold with baking paper for later use.
2: Sieve the low-gluten flour for later use.
3: Mix egg yolk and fresh milk.
4: Heat the vegetable oil to the pot to produce oil lines, and then turn off the fire.
5: Add flour in one breath, mix well and let it cool for later use.
6: Add the egg milk into the batter and stir well.
7: Preheat the oven at 160℃, beat the egg whites into coarse bubbles with electric egg beater, and add sugar. (Joined three times)
8: When adding the last sugar, turn the whisk to high speed and beat until the pastry is wet and blistered.
9: Add 1/3 egg white cream into the egg yolk paste and stir evenly with a spatula.
10: Pour the evenly stirred batter back into the remaining pastry and stir it evenly.
1 1: Pour half of the batter into the baking mold.
12: Put the cheese slices on the batter.
13: Dump the remaining batter, and then knock it on the table again to make a big bubble.
14: finally, sprinkle with almond slices and put them in the preheated oven. Use water bath method, add some hot water to the baking tray, bake at 160 degrees for 20 minutes, and then raise the baking temperature to 180 degrees 10 minutes.
15: Bamboo sticks can be taken out of the oven without sticking. After taking it out of the oven, knock on the table again to let the hot air escape, demould and tear off the surrounding baking paper, and put it on the cooling rack for cooling.
16: Cool the slices.
17: Delicate and delicious!
18: Done.
Practice 3, home-made cheese omelet
material
Four eggs, 80 grams of sugar, 160 grams of low-gluten flour, 70 ml of milk, 30 grams of milk powder, 50 grams of unsalted cream, moderate cheese slices and moderate cheese strips,
working methods
1: Beat the eggs, add sugar and heat to 40 degrees in water.
2: Put it into Japanese Kneader Kneader PK10 1 3t, set the rotation speed for 5 minutes and 12 minutes according to the procedure, and stir it into a thick state.
3: Add the sieved flour and milk powder (3 times) according to the procedure 0 1 set speed for 2 minutes and 2 minutes. Stir until there are no particles.
4: Add milk and cream (melt) according to the procedure 0 1 set speed for 2 minutes and 1 minute. Stir well.
5. Preheat the baking mold (oil spoon), pour the cake paste until it is 5 minutes full, add cheese slices, then pour the cake paste until it is 9 minutes full, and sprinkle with cheese strips.
6: Put in the oven and set the temperature at180℃ for 20 minutes. Take off the film after baking.
Practice 4, often make tea-flavored egg cakes.
material
34 eggs, low-gluten flour 100g, sugar 60g, cream 30g, black tea or matcha 90ml,
working methods
1: Separate egg whites from egg yolks. First, mix egg yolk, cream, warm black tea or matcha water evenly. You'd better mix the cream first.
2. When I pour the flour, I choose Nissin powder, which is very fine and does not need to be sieved. It tastes delicious. I have mixed all the ingredients. If you use the taste of black tea, you can also chop up the tea leaves and put them in, which is more fragrant.
Protein won't drop before it is delivered.
4. Pour the egg whites in several times and stir well. You can't stir too much. The egg white will defoam, but I didn't mix it evenly for the first time, and the finished cake will be partially white. Pay attention to mixing it evenly. It would be perfect if I mixed it well the second time.
5: Pour the batter into Datong waterless pot, and bake automatically in cake mode. When finished, let it cool a little, flip the lid and let the cake fall out, and that's it!
6: Matcha or black tea tastes good. Don't chill after eating. It's crisp in the oven before eating, and it's great with matcha sauce or honey.
7: Done.