Afternoon tea easy to do: Seaweed crispy omelet

Afternoon tea easy to do: Seaweed crispy omelet

Introduction:

"I made the omelet many times, tried many kinds of recipes, changed several kinds of flavors, and finally found the best one for my family: Seaweed crispy omelet. Feijuan's recipe is sweet and salty, with the unique taste of Shanghai moss and crispy taste. It's really delicious^_ ^In Fei Juan's words, this recipe increases the amount of eggs, slightly reduces the oil content, and uses animal butter, which not only ensures the crisp and relatively healthy taste, but also evolves several flavors from one basic batter, which is worth trying. "

Production steps:

Step 1: soften the butter in a salt free, sugar free container.

Step 2: beat the butter evenly with the electric egg beater.

Step 3: pour the egg liquid in several times, stir until the egg liquid is completely absorbed, and then add new egg liquid.

Step 4: I divided about ten times, each time only poured about 20g of egg liquid.

Step 5: because the amount of eggs is relatively large, there may be a little oil-water separation in the back, then you can sieve in a few grams of low powder (within the weight) and stir together, so there will be no oil-water separation. However, it should be noted that every time you add egg liquid, you must fully stir it. If there is a large amount of oil-water separation, there is no way to remedy it.

Step 6: pour the low powder and seaweed powder into the butter.

Step 7: cut and mix into a uniform batter.

Step 8: heat both sides of the omelet pan over the fire.

Step 9: pour the right amount of batter into the top middle of the omelet pan. Pay attention, because the pot needs to be pulled down from the top, if the batter is poured in the middle, the top part may not be good, and there will be more batter; when you first operate, you can pour a small amount of batter, feel how much batter your pot can bear, and then slowly increase the amount of batter. Don't pour a lot of batter all at once, it will leak everywhere.

Step 10: heat each side with low heat for 1 minute, change the side twice, then turn it on to see the color, heat it as appropriate, and then take it off and roll it into an egg roll while it is hot. Be careful not to burn the paw.

Materials required:

Low powder: 80g

Butter: 100g

Whole egg liquid: 180g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Seaweed powder: 8g

Note: 1, seaweed powder can use the cooking machine to do sushi seaweed 2 grinding into powder. 2. The softened butter should not be stirred too long by adding sugar and salt. It should be beat well soon, because adding egg liquid is also the process of butter whipping. If the butter is stirred too long before, it is easy to beat too much butter, so the finished product will taste dry. 3. Fei Juan's original recipe is as follows: butter (softened at room temperature) 200g, egg liquid 360g, low powder 160g, sugar 140g (I reduced it to 100g), salt 1 / 4 spoon. Changes: Seaweed omelet: original omelet paste 200g5g seaweed powder; Matcha omelet: original omelet paste 200g10g Matcha powder; cocoa omelet: original omelet paste 200g10g cocoa powder. You can also make onions, black pepper, and so on, as you like.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: other