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Homemade omelet is not crunchy, it's just formula

Many friends want to make their own omelets at home. They always have a variety of problems. They are either not crispy or fragile when they are not rolled together. In fact, the recipe for making omelets must be pinched well. Adding some sweet potato paste is super good.


1. Sift the low gluten flour for use, peel and slice the sweet potato, steam it in the steamer, sift it and put it in the basin, then put the butter into the basin, pour in the sugar, mix it with the egg puff.

2. Pour in a small amount of broken egg liquid several times, mix well, then pour in a small amount of egg liquid and milk, mix well with egg cream.

3. At this time, put the basin into the warm water of about 40 degrees, stir the egg paste in one direction with the egg pump, about 15 seconds.

4. Finally, pour in the sifted flour in step 1, and mix it completely with a scraper. When there are no small particles, let it stand for 30 minutes.

5. Put the mould on the gas stove and preheat it with a small fire, then pour a proper amount of batter onto the mould with a spoon.

6. Immediately close the lid and bake for about 15-20 seconds. After opening the lid, use chopsticks to roll up the omelet from the outside in.