Black sesame crispy egg pancake
Ingredients
- 100 g Low-gluten flour
- 2 egg
- 50 g butter
- 50 g sugar
- 80 ml fresh milk
- 20 g black sesame seeds
Instructions
- First, beat the eggs, add sugar gradually (3 times), beat with an electric egg beater until it becomes white and thick 2. Add butter (use Microwave until melted), stir until completely blended 3. Add fresh milk and mix well
- Then add low-gluten flour through a sieve (3 times), mix well until there is no powder 2. Finally add black sesame seeds, mix well and let stand for 5 minutes
- Preheat the electric oven for 2 minutes (until the red light comes on), apply a little oil on the baking sheet 2. Add 1 tsp (about 5-10 ml) put the batter into the mold (1 tsp for 1 piece; 3 pieces can be made at one time), cover (clamp and flatten the batter), bake for about 2.5-3 minutes (until the surface is golden), let cool
Notes
All ingredients must be thawed at room temperature in advance to avoid separation of egg mash and oil, which will affect the crispiness of the thin egg pancakes.
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