Sesame Butter Omelet

Sesame Butter Omelet

1. Prepare materials and egg roll molds.

2. Schematic diagram drawn before.

3. Melt the butter in water, add white sugar and stir well.

4. Add low-gluten flour, eggs, white sesame seeds, 15g of water and mix well. (Add some water to make the batter thinner, and the egg rolls can be made thinner. The black sesame has a thick skin and tastes not as good as white sesame. It is cold, and the butter is easy to form particles. You can put the batter bowl in a hot water basin and stir to use.

5. Turn the gas stove on a small fire, scoop a spoonful of batter, close it, turn it on both sides, turn it on frequently to avoid battering, and if you master the heat, you can extend the turning time.

6. When the two sides turn yellow, use two chopsticks to hold the edge and roll it up quickly. If you are hot, wear thin gloves.

7. The baking is too dry and the rolling speed is slow, it is not easy to roll up, but it does not affect the taste, just eat it as a crispy pancake.

8. After the chopsticks are rolled up, take them out immediately and cut them into two pieces with scissors.

9. Finished product

10. Pack it up and distribute it to children.