Sesame Omelet

Name: Sesame Omelet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 67g Whole egg; 27g White sugar; 27g Peanut oil; 1 piece yolk; 1 tsp milk powder; 1 tablespoon Black Sesame 1

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Should the thickness of the egg roll batter be adjusted with oil or with eggs? Has been puzzled. Both of Feijuan's recipes made people feel that the batter was too thick, far from what they remembered. At that time, every Chinese New Year, there would be people carrying tools and stoves to make egg rolls, walking the streets and alleys, processing egg rolls on behalf of others. Each household took out their own eggs, flour, sugar, oil, and watched them turn into yellow paste, then into thin cakes, rolled up, cut into two or three sections, and finally carried a large bag. Rolled up and left contentedly. Although the memory is as far back as BC, but I always feel that the batter is not as thick as Feijuan's recipe, and the egg roll is incomparably sweet.
How to make the batter a little thinner? Do you want to add fuel or eggs? Re-searched several recipes, and chose the one that used more eggs. This recipe actually adds extra egg yolk, which may make it more egg-rich. The batter that came out seemed to be almost the same as in the memory, as for the taste. . . You don’t know until you eat it.

Ingredients

30g Low-gluten Flour
67g Whole Egg
27g White Sugar
27g Peanut Oil
1 piece Yolk
1 tsp Milk Powder
1 tablespoon Black Sesame 1

Sesame Omelet

1. Ingredients: 30g low-gluten flour, 27g white sugar, 67g whole egg, 1 egg yolk, 27g peanut oil, 1 teaspoon milk powder, 1 tablespoon black sesame

2. Pour the whole egg, egg yolk, and white sugar into a bowl, stir evenly until it turns yellow and white, add oil, stir well and mix well. Sift in low-gluten flour and milk powder, make a uniform batter, add black sesame seeds, and mix well.

3. After preheating both sides of the egg roll mold, put a spoonful of batter, sandwich it, and bake for 1-2 minutes on both sides, the surface is golden, roll it up while it is hot, wrap it in a paper towel for a few seconds, and release it after setting.

Tips:
I like small egg rolls on weekdays, and usually only make round pieces the size of a bauhinia flower in the center of the mold. If you like long rolls, add more batter and spread the molds to make a long roll.