芭芭拉の【松露の玉子烧】作り方
🖤 松露の玉子烧食谱 🖤
(トリュフ卵焼き)
鸡蛋- 6 颗
牛乳- 4 汤匙
盐- 1/3 茶匙
糖- 1汤匙
黑松露酱- 2-3 茶匙
黑松露- 1 颗
食用金泊 (装饰用) - 少许
做法：
1. 将鸡蛋外壳洗干净打开放入碗里
2.加入细砂糖、盐、和牛乳用筷子搅拌均匀
3.接着加入黑松露酱搅拌均匀.
4.热锅把纸巾沾上油涂在玉子焼锅预热30秒.
5.倒入蛋液煮至半熟就必须开始用筷子把蛋卷起.
6.接着每一次加入新的蛋液都必须涂上薄薄的一层油.
7.重复视频中的步骤直到所有蛋液完毕.
8.将刚煮好的厚蛋焼用寿司竹卷将玉子焼卷起来, 静止30分钟. 这步骤的是关键所在,
目的是要让余温将内部蛋液慢慢焗熟而达到
我想要嫩嫩的布丁口感.
*喜欢口感有点层次的话
可以不必把蛋白和蛋黄搅拌得太均匀
*也建议大家可以将切碎的蔬菜或做成原味哦
*可以使用一番出汁代替牛乳
日式出汁做法 ( https://bit.ly/2OJhjc5 )
希望大家会喜欢
🎀芭芭拉の美味しい物语食谱🎀
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English Recipe
🖤Black Truffle Tamagoyaki 🖤
(トリュフ卵焼き)
Eggs-6 Nos
Milk-4 tablespoons
Salt-1/3 teaspoon
Sugar-1 tablespoon
Black Truffle Paste- 2 to 3 teaspoons
Whole Black Truffle-1 piece
Edible Gold Flake (for decoration)- a little
Method:
1. Wash the egg shell, open it and put it in a bowl.
2. Add fine sugar, salt, and milk and stir well with chopsticks
3. Then add the black truffle paste and stir well.
4. In the hot pan, dip a paper towel in oil and apply it to the Tamago Pan to preheat for 30 seconds.
5.Pour in the egg liquid and cook until it is half cooked, and then start to roll the egg with chopsticks or spatula
6. Then every time a new egg liquid is added, a thin layer of oil must be applied.
7. Repeat the steps in the video until all the egg liquid is finished.
8. Roll up the freshly cooked thick egg yaki with sushi bamboo rolls, and let it stand for 30 minutes. This step is the key,
The purpose is to let the remaining temperature slowly cook the internal egg liquid.
And get a tender pudding texture Tamagoyaki 😊
*If you like a bit of texture
You don’t have to mix the egg whites and egg yolks too evenly
*It is also recommended that you can make chopped vegetables or make original Tamagoyaki
*You can use Japanese Dashi instead of milk
Japanese Dashi Recipe
Hope u will love my recipe and enjoy in the kitchen 🎀