Traditional Culture Encyclopedia - Traditional culture - How to make a soft omelet?

How to make a soft omelet?

1. Material: 3 eggs, 35g fine sugar (5g egg yolk, 30g egg white), 35g water or milk, 55g low-gluten flour, 30g corn oil and a few drops of white vinegar.

2, egg white and egg yolk separation, egg white can not have egg yolk, otherwise it is not easy to send protein.

3. Add 5 grams of sugar to the water and pour it into the egg yolk. Add corn oil and stir well until the egg mixture and oil are completely mixed.

4. Sieve low-gluten flour. Stir into fine batter by Z-shaped stirring method, and stir into strips. Be careful that there must be no particles, otherwise it will be easy to retract.

5. Preheat the oven to 130 degrees before beating the egg whites. First, drop a few drops of white vinegar or lemon juice into the egg white, add white sugar three times, and beat the egg white evenly. The first time, add sugar when there is fish-eye foam, the second time, add the remaining 1/2 sugar when there is chicken tail, and the last time, add it when there is a small hook, and then change to high-speed medium-low speed to beat egg whites. At this time, the foam is very delicate and shiny and can't be poured out.

6. Add 1/3 protein cream into the egg yolk paste and stir well. Then add the remaining 1/2 to the balance.

7. Finally, pour the batter into the meringue and stir well until there are no bubbles.

8. Naturally pour into the mold basin from a height. My mold pot is a little big, and three eggs in a 6-inch mold pot are just right.

9. Vibrate the mold basin several times from top to bottom on the chopping block or towel to eliminate bubbles.

Bake at 10 and 130 for 35~40 minutes, then bake at 160/kloc-0 ~15 minutes for coloring. Different ovens have different temperatures, depending on your oven. Be sure to bake slowly. If the quantity is large, bake it for a long time with a small fire, and pay attention to the change of state.

1 1. After baking, quickly drop two drops on the chopping board to shake off the air in the middle. Then hang it upside down on the shelf to cool, so that the cake won't retract.

12. After cooling, break the periphery of the cake by hand, and then demould it easily.