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蛋餅製作

蛋餅製作. 鍋具. 平底鍋、煎匙. 湯鍋、湯瓢、小碗、湯匙. 食材. 沙拉油、蛋、麵粉、番薯粉 ( 木薯粉 ) 、蔥. 蔥 ~ 切 “ 末 ”. KNOW HOW ?. 1. 將麵粉半包、番薯粉半包倒入湯鍋內，慢慢加水拌勻 ( 約 500cc)! 注意不可太稀 ! 2. 加入蔥末、鹽，再拌勻 !. 以小碗將蛋打勻 ! 一次一 顆一人份 !. 開爐火，稍微熱鍋 倒入一 匙沙拉油 ( 一人份 ) 注意油多與油 少的分別. 以湯瓢緩緩舀入材料， 約 2 匙，縫隙填滿 !. 慢慢熟成 …. 麵 皮成形後，倒入蛋液，將之鋪滿麵皮 !. 等待蛋液成型 …….

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蛋餅製作

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  1. 蛋餅製作

  2. 鍋具 平底鍋、煎匙 湯鍋、湯瓢、小碗、湯匙

  3. 食材 沙拉油、蛋、麵粉、番薯粉(木薯粉)、蔥 蔥~切 “末”

  4. KNOWHOW? 1.將麵粉半包、番薯粉半包倒入湯鍋內，慢慢加水拌勻(約500cc)!注意不可太稀! 2.加入蔥末、鹽，再拌勻!

  5. 以小碗將蛋打勻! • 一次一顆一人份!

  6. 開爐火，稍微熱鍋 • 倒入一匙沙拉油(一人份) • 注意油多與油少的分別

  7. 以湯瓢緩緩舀入材料， 約2匙，縫隙填滿!

  8. 慢慢熟成…..

  9. 麵皮成形後，倒入蛋液，將之鋪滿麵皮!

  10. 等待蛋液成型……

  11. 將麵皮翻面 ，繼續煎…

  12. 翻面可見左邊圖片，若覺得A面尚不夠焦，可再煎一會兒…..翻面可見左邊圖片，若覺得A面尚不夠焦，可再煎一會兒…..

  13. 焦一點….口感較好….

  14. 盛盤… • 加醬油…

  15. 設計自己的蛋餅

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