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 be honest, 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 a little burnt, it will not affect its taste at all.