Homemade crispy roll
This omelet is made in a frying pan. It looks very simple, but the actual operation is not very easy. It is difficult to control the heat. It is easy to roll up after a long time, and it is not crisp until the surface is fried thoroughly after a short time. The authentic egg roll mold is heated on both sides at the same time, and the temperature is also set. The effect of heating both sides at the same time cannot be achieved by using a pan, and the temperature cannot be controlled. When I was doing this, the first two failed, and the batter could not be rolled up. After careful observation, I found that the bottom side of the batter was already cooked, while the top side was not yet cooked. In order to prolong the frying time, the bottom side of the batter was stuck on the pan and could not be rolled up. When the problem is found, we should think of a solution to the problem. In fact, it is not difficult. As long as a small action is done, a complete and beautiful egg roll will be made. Please see the tips for specific operation skills.The techniques for making egg rolls are as follows:Brush a layer of salad oil evenly in the pot, then scoop a spoonful of batter, spread the batter with the back of the spoon, the thinner the better, turn on the fire, the smaller the better, fry for about 5 or 6 seconds, then turn the pot upside down, the batter faces the stove, and the distance between the pot and the stove is about 15cm for 5 or 6 seconds, so as to achieve the effect of heating both sides. You can repeat this action for 2-3 times, Then observe that the batter feels ripe and roll it up with chopsticks while it is hot. It is also important to turn off the fire when making an egg roll, pour in the batter and spread it out before firing. Remember to wear gloves when rolling to avoid scalding.The finished product is very crispy. It will drop off when touched. It has a strong egg flavor. You can PK Master Kang's egg crispy roll. After it cools thoroughly, it should be stored in a sealed container to avoid becoming soft due to moisture.
Step 1 . Mix granulated sugar and white oil (or butter), and do not beat.
Step 2 . Beat the eggs and add them into the sugar paste six times. Mix them thoroughly and evenly each time, and then add the egg liquid again.
Step 3 . Sieve in low-gluten powder.
Step 4 . Mix it into batter.
Step 5 . Divide the batter into two parts, and add black sesame into one part.
Step 6 . One portion can be added with Matcha powder, or other materials can be added according to your taste to make various flavor omelets.
Step 7 . 4. Set the non-stick pan on the fire, open a small fire, and brush a layer of corn oil (salad oil is also acceptable) in the pan.
Step 8 . Spoon the batter and pour it into the pot.
Step 9 . Spread out the batter with the back of the spoon. The thinner the batter, the better.
Step 10 . Roll it with chopsticks while it is hot. (See the tips for the detailed operation process of the omelet)
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