meringues

meringues

Introduction:

"I heard that the price of Master Kang's Crispy rolls has gone up a lot, so I'm thinking about making them myself. They're real and they save money."

Production steps:

Step 1: stir the butter and sugar in an egg beater until they are swollen. Add in the egg flour, vanilla powder and salt. Continue to stir until the butter and other ingredients are fully mixed. There are no particles and the appearance is smooth. Eggs and butter don't mix very well

Step 2: turn the pan to low heat after heating (it's a special pan for making omelets, but I don't have one. It's OK to use the pan. It's better to use the pan used to make pancakes). Forget to take a picture. I'll make it up the next time I do it

Step 3: use a small spoon to put a small spoon into the pot, do not spread, pick up the cake pan to rotate, the pastry roll paste will spread evenly into pancakes, do not move, when the surface looks dry, the bottom is golden, put a round stick on the edge, roll it up while hot, take it out and put it in the container, when making the second sheet, spread the paste evenly and wait for drying, then put the first sheet of small round Just pull out the stick.

Materials required:

Low gluten flour: 150g

Eggs: 2

Salt: 2G

Fine granulated sugar: 90g

Butter: 150g

Vanilla powder: right amount

Note: roll the omelet before it's dry, otherwise it's too crisp and will turn into crispy residue. If you like chocolate. You can buy some chocolate beans to roll in.

Production difficulty: simple

Craft: Crisp

Production time: 20 minutes

Taste: sweet