Nectar Fruit Omelet

Nectar Fruit Omelet

1. Prepare the ingredients.

2. The egg smashed in the bowl.

3. Add granulated sugar; mix well until the sugar dissolves.

4. Add milk and mix well.

5. Mix low flour and cornstarch, and sift into the egg-milk mixture.

6. Stir evenly until there are no particles (preferably sieved again).

7. Add vegetable oil.

8. Stir evenly and filter out impurities.

9. Preheat the mold.

10. Brush the mold with vegetable oil.

11. Spoon an appropriate amount of batter into the baking pan.

12. Close the mold and heat. Uncover it and see if the color changes, you can turn it over and heat it up.

13. During the heating process, pay attention to observation. At first there was heat coming out, and then you would feel the mold being lifted up due to the expansion of the custard. The egg roll skin will become darker and darker as the temperature rises.

14. Lift the egg skin with your hands, close your five fingers, and pinch it into a package.

15. Prepare the fruit.

16. Cut the fruit, take out the pulp, and cut into small pieces for later use.

17. Prepare roses and honey.

18. Crush the roses and add honey to make a honey juice.

19. Pour the tuned rose nectar into the fruit, mix well and set aside.

20. The mixed fruit pieces are poured into the egg roll.

21. Egg rolls with fruit are easy to absorb moisture and should not be stored for a long time. It is best to eat as soon as possible.