Custard Butterfly Burrito Pretzel
1.
Mix the flour and baking soda and sift in a clean bowl;
2.
Use a whisk to beat the eggs evenly, add milk and lemon juice, beat evenly, add oil, beat evenly, add salt, sugar and flavor, beat evenly, add flour in three times, irregularly stir evenly into a batter;
3.
Brush a layer of vegetable oil on the mold;
4.
Pour egg liquid on the mold;
5.
Power on, close the lid, and wait for the light to turn green;
6.
There is a little smoke coming out, the light turns green, cut off the power, use a clamp to lift the cover, do not use your hands, the steam will burn your hands, just use a toothpick to gently pick out the burrito, the mold is non-stick mold, it is easy Separated from food.
Tips:
1. This recipe is made with reference to the cake recipe, and can be made with general cake recipes, which are very soft;
2. If you don't have this mold, you can use molds of other shapes, but the shape is different;
3. Put a little fragrance to remove the eggy smell and add fragrance to the burrito;
4. Lemon juice is used to balance the egg liquid;
5. Add the oil added in the formula and the oil for brushing the mold. It is best not to use peanut oil or scented oil, otherwise the taste will be a bit strange and the custard smell will not be pure;
6. Low-gluten flour is not available. You can use medium-gluten flour, which is generally used for pasta. You can also use self-raising flour instead, but reduce the amount of soda flour or omit it;
7. Don't fill the egg liquid too full, about nine minutes full, but the batter should not be too small, and it won't come up. If the heating layer on the top is not in contact, the surface will not be golden.