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伊達巻｜やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし

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Yasainohi Channel

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Ingredients

Hanpen : 1 sheet (100g)
卵 : 4個
食用油 : 適量
（A）砂糖 : 大さじ2～3
（A）みりん : 大さじ1
（A）昆布だし : 大さじ1

Time required

15minutes

Procedure

1) Crush the hanpen 01:07
Put the hanpen in a plastic bag, remove the air, and crush it with a rolling pin until it becomes smooth.
2) Make egg juice 01:36
Break the egg into a bowl, add seasoning (A) and mix.
Put in 1 bag and mix well.
After mixing, strain with a fine-grained colander to make it smooth.
3) Bake the egg liquid 02:24
Spread the oil on a warm frying pan and wipe off any excess oil.
Remove from the heat and pour in the egg liquid.
Cover and bake on very low heat for 8 minutes.
4) Bake the back 03:11
After 8 minutes, open the lid and check if the back side is browned.
Take it out on a plate, cover it with a frying pan, and turn it over.
After turning it over, lightly press the surface with a spatula to flatten it.
Cover again and bake for 3 minutes.
5) 仕上げる 04:03
After baking, turn it over and take it out on a roll.
Cut off about 2 cm at both ends and make two shallow cuts at 2 cm intervals from the front.
Place the cut-off ends side by side on the front side.
Make a roll around the place where both ends are placed.
Rewind it again and roll it in so that it slides.
Put rubber bands on both ends to cool and stabilize the shape, then cut to the desired thickness to complete.

Point

・ Cooking is possible even if all the ingredients are put in a food processor or mixer and mixed.
・ When crushing hanpen with a rolling pin, grind it well.
・ Mix eggs and hanpen evenly.
・ It is recommended to use an 18 cm frying pan.
・ When using IH, heat it at 160 ° C (320F).
・ If the brown color is light, add heating time.
・ When winding with the first roll, stop for about 10 seconds to stabilize the shape.
・ When winding the dough, do not wind it strongly, but gently.
・ When baking in a frying pan for tamagoyaki, it will be thicker, so bake in 10 minutes as a guide.