原味蛋卷

2024-06-03 14:59:21 1411

原味蛋卷
我今天分享么蛋卷做法属于薄款,吃起来酥掉渣,制作方法也特别简单,只要调个蛋卷面糊,摊成饼卷起来就搞定了,一分钟一个,又快又好吃。今天的蛋卷面糊中我用黄油代替了食用油,吃起来奶香味十足,而且也更酥,跟市售的味道几乎一样,特别好吃。

Details of ingredients

  • 低筋面粉55g
  • 鸡蛋2个
  • 黄油50g
  • 细砂糖40

Technique

  • 难度简单
  • 工艺其他
  • 口味甜味
  • 时间十分钟

Steps to make 原味蛋卷

  • 1.1.先来做一下准备工作,所用到的食材一一称重后放入小碗中备用,其中鸡蛋一定要用室温的。
  • 2.2.将细砂糖一次性倒入鸡蛋液中,用蛋抽充分搅拌均匀,至细砂糖融化,配方经过调整,已经减少了糖量,吃起来不会很甜。
  • 3.3.黄油要提前融化,加入到蛋液中充分搅拌均匀,可以隔热水盆融化,或者直接微波融化,如果是微波炉加热融化要晾至温热再倒入蛋液中,避免烫成蛋花汤。
  • 4.4.将低筋面粉过筛到蛋液中。
  • 5.5.用蛋抽以画“Z”字的方法搅拌均匀,避免画圈搅拌,这样会使面糊产生筋性,导致失败。
  • 6.6.蛋卷锅两面预热,每面预热1分钟,开最小火,具体预热时间还要根据自己锅的脾气来决定。
  • 7.7.取适量面糊放在锅中心,盖紧盖子,两面加热,每面大约加热20秒,最小火,面糊量一定要少,避免盖起来以后面糊溢出。
  • 8.8.加热中途可以打开锅查看锅内情况,表面微微变金黄就可以了,如果加热时间不够,做出的蛋卷会不酥脆。
  • 9.9.用筷子夹住面饼一端,向另一段卷起,卷蛋卷要在锅上操作,因为蛋卷离开锅以后会迅速变凉并定型,就没办法卷起了。
  • 10.10.做好的蛋卷放在网架上彻底晾凉就会变得酥掉渣,超级好吃。
  • 11.完成。
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