Hello everyone, I am chef Wang Junjie, today to share with you the hotel hot selling dim sum egg crisp method, simple and easy to make and delicious, a look will, learn to do at home can be done.
Many friends have eaten egg puff pastry, it is characterized by sweet and crispy, not oily and not greasy, the first choice for ladies and children, but there is a point, can not eat more. Egg cholesterol is high, and it is fried food, so you can't eat more, you can eat once in a while, learn to do it at home, eat at ease and casually, eat at home as a snack,
First prepare the eggs, white sugar, preferably cotton white sugar,
Generally a pound of eggs add about 100 grams of sugar, Jishi powder, increase milk flavor, corn starch is added in moderation, not easy to too much.
Add Gjix powder, starch, sugar to the egg, stir well, not too hard,
Excessive force, easy to blister, affecting the operation.
In fact, the difficulty of making soufflé is the final pressing, generally there is no suitable tray at home, and there is no suitable heavy weight pressing, the pressure is not strong, easy to disperse, affecting the production and taste. Remember to find the right tool before doing it, otherwise it is easy to fail.
After the various ingredients are mixed, we use a dense leak that is, a fine sieve to filter the eggs, the purpose is to remove the bubbles that appear in the egg during the whipping process, the oil temperature is about 50% hot for frying, some say that the oil temperature is 70% or 80% hot, I feel that the oil temperature is still not too high, so as not to cause danger.
Egg liquid through the dense leakage into the oil pan, constantly turning circles, with the spoon continue to rotate, the finer the egg pine, the better, this step is white is fried egg pine, experienced masters can also do egg pine without leaking, only master the method, in order to be foolproof.
Soufflé is fried in the pan, constantly turned, let it heat evenly, the color is golden to fish out the control oil, the color is not too deep, fried too old is easy to have a bitter taste, be sure to control the oil clean.
Then pour into a tray covered with blotting paper, spread it flat and spread it evenly,
Conditionally sprinkle a little sesame seeds to increase the aroma, on the top of a layer of oil absorbent paper,
Compacted with heavy materials, the more solid the pressure, the more successful, no need to cool, directly in the tray to change the knife molding, plate can be,
The method is very simple, two points, one fried egg pine, one is pressed, there must be a suitable mold, the product is beautiful and generous, good looking and appetite, hope to help everyone, in the case of not delaying the work, every day will share the actual cooking knowledge to everyone, you can pay attention to the comments forwarding collection, there are super likes Oh, we learn from each other.