1. Prepare the ingredients: Sift the low-gluten flour in advance.
2. Prepare a water-free and oil-free basin, beat the eggs into the bowl, and use manual egg whipping.
3. Then pour in the milk, continue to stir and mix well with egg soot. Add low-gluten flour, stir evenly with egg custard or spatula. The batter should be free of particles and dry powder. In the final state of the batter, lift the egg custard, and the liquid will flow smoothly and can be kept for 2 seconds.
4. Pour the batter into the piping bag, and cut a small enough hole at the tip of the piping bag to drip the batter to form a thin line.
5. Flat-bottomed non-stick pan, no need to brush oil, if there is no flat-bottomed non-stick pan, non-non-stick pan can be brushed with some oil to prevent sticking. After the egg liquid is full, you can add a little in the middle or where the pattern is thinner. Just spread it all over and fry it over low fire.
6. Turn it over and fry until it's cooked, while it's hot, roll up the egg roll by hand or with the help of a tool, and let it cool.
7. An egg roll takes about 1 to 2 minutes, and it can be used without a flat-bottomed non-stick pan, electric baking pan, and frying pan. This omelet is crispy only when it is cold, and it has a rich milk flavor with a bite, which is especially suitable for children. Bawang Supermarket|Fancy and all-match cooking with organic milk!
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