Hawthorn Sauce Omelet
1.
The materials are concentrated.
2.
Separate the egg whites and egg yolks and place them in a basin without water and oil.
3.
Add all the powdered sugar to the egg whites.
4.
Just use a whisk until it has a sharper tip. The time is about five minutes.
5.
Add milk and corn oil to the egg yolk.
6.
Just use a whisk for one or twenty beats.
7.
Sift in low powder.
8.
Just use a whisk for a few beats, and mix the powder on the side of the bowl with a stirrer.
9.
Add about one-third of the egg whites to the egg yolk paste and mix well with a stirring rod.
10.
Pour all the egg yolk paste into the egg whites and stir gently.
11.
The mixed custard is very smooth and has no particles.
12.
Pour the egg batter into a baking dish lined with greased paper, shake it a few times, and put it in the preheated oven. Bake at 150 degrees for 10 minutes.
13.
Take out the baked cake.
14.
Upside down, tear off the greased paper, and let it dry.
15.
Invert it again and spread a layer of hawthorn sauce.
16.
Roll up the cake.
17.
Wrap the cake tightly in oil paper.
18.
Put it in a fresh-keeping bag and it will be shaped in a while. When you want to eat, cut again.
19.
This is the hawthorn sauce I made, so delicate.
Tips:
1. Ou's oven is 34 liters. This baking pan is original. It only takes ten minutes for this amount of custard to be burnt at all.
2. Now the weather is cold. I sometimes bake it at night and serve it as breakfast the next morning, so I don’t need to put it in the refrigerator and it won’t break. If it is summer, it is safer to put it in the refrigerator.
3. The temperature of Ou's oven is too high. This time and temperature are for reference only.
