Omelette

Omelette

Introduction:

"The eggnuts brought back from the south by my friends are sweeter than egg yolk. When I think of egg yolk pastry, I immediately make a kind of egg yolk pastry for my family to taste. It is sweet and fragrant, crisp outside and tender inside, like egg yolk, but with fruit aroma. It tastes very good, and my family likes it."

Production steps:

Step 1: prepare all kinds of food materials

Step 2: making oil skin: add 240g medium gluten flour into 120g oil and dough, put it into the fresh-keeping bag and stand still for 2 hours

Step 3: water skin preparation: 300g medium gluten flour, 60g sugar, 135g warm water and dough, put it into the fresh-keeping bag and stand still for 2 hours

Step 4: wash and peel the eggnuts

Step 5: divide water skin and oil skin into small agents, 20 g water skin and 12 g oil skin

Step 6: take a water skin, cover an oil skin, seal, cover with plastic film, relax for 10 minutes

Step 7: take a ball to roll a long oval, roll it from top to bottom, turn the rolled roll 90 degrees to continue rolling a long oval, and then roll it up

Step 8: roll it into a circle, put in a piece of egg and wrap it

Step 9: flatten a little bit, put it into the baking tray and brush oil on it

Step 10: preheat the oven at 180 ℃ for 5 minutes, put it in the middle and bake for 25 minutes

Step 11: OK! Delicious desserts out of the oven, cool, bag collection.

Materials required:

Medium gluten powder: 300g

Sugar: 60g

Warm water: 135g

Eggnuts: 5

Olive oil: 120g

Precautions: 1. It's better to put each step in a fresh-keeping bag or cover it with fresh-keeping film and relax for about 10 minutes. 2. Due to the size of the cake and the temperature of the oven, the time may be different. Pay attention to the yellowing of the surface.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet