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condiments

: egg yolk: 4 pieces,: fine sugar 10g,: salad oil 50g,: low-gluten flour 80g,: protein: 4 pieces,: a few drops of lemon juice,: fine sugar: 40g,: red heart dragon juice 50g,

condiments

1040 105: strawberry,: red dragon fruit,: kumquat,

condiment

: light cream 100g,: fine sugar 10g,

Production steps

How to make mini pitaya omelet;

1: Prepare materials.

2: The baking tray is covered with oil paper.

3: Pitaya is squeezed into juice in advance.

4: Add 10g sugar to the egg yolk and beat well. Add corn oil and milk and beat well, then sift in low flour and cut and mix well.

5: Add a few drops of lemon juice to the protein solution and beat until rough. Add 40 grams of sugar in three times and beat until dry and wet.

6: Add about three times of egg yolk liquid, cut into sections and mix well, then add dragon juice and mix well.

7: Pour the batter into the baking tray and drop it several times to shake out bubbles.

8: oven preheating 180 degrees, middle layer and upper and lower tubes 15 minutes.

9: Let it cool after baking.

10: Tear off the oiled paper again.

1 1: Beat the whipped cream and 10g sugar until hard when it is cold.

12: Apply the cream evenly on the colored side.

13: put a row of pitaya.

14: Roll it up with a rolling pin and tighten it with oiled paper.

15: Cut into pieces and decorate with fruits.