[問題] 自製蛋餅皮麵糊 黏鍋啊~~
請問大家
蛋餅皮的麵糊怎樣才不黏鍋?
我這幾天一直試驗
用調理湯匙量麵糊和水的比例 完全沒有再加其他東西
目前是用3茶匙的麵粉+5茶匙的水下去調
之前是有用4:5 但是比較硬就是了
但不管用多少比例
都會黏鍋
這黏鍋是在還可以接受範圍,因為皮還是一整片
但難搞的是要翻面時,用木煎匙或筷子要翻過來時
皮整個是黏在煎匙或筷子上
一沒翻好,讓皮黏在一起,就完全弄不開了,超級黏
我為了健康,都用不沾鍋平底鍋煎
完全沒放油.用小火煎
還是麵糊一定要放油呢?
我曾想是不是煎不夠久才會黏,我有次就煎到有點"恰恰"
但已經過了快10分鐘了(才一面) ==
請問版上高手
該怎麼改善我的麵糊呢?
請問大家麵糊會加鹽巴嗎?
我發現麵糊甚麼都不加還蠻難吃的
所以現在都靠醬油 @@
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※ 編輯: gastronomer (118.170.2.75), 04/25/2014 01:14:11
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