Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette，第 7 頁
作者：Inkroost · 發布於
登入後查看此頁
Recipe 1: Tamagoyaki, the Rolled Omelette 的第 7 頁僅限登入讀者。登入後會直接回到這裡——沒有帳號的話，註冊是免費的。
文字記錄
Instruction text: “When the edges are set but the top is still a little wet, it’s time to roll. Don’t wait until it’s dry, or the layers won’t stick.” Instruction text: “STEP 5. Starting from the far side, fold the egg toward you about 3 cm at a time.” Instruction text: “Keep folding until you have a flat roll at the near side of the pan.” Instruction text: “The first roll is often messy. It will be hidden inside, so don’t worry.”
圖片說明
A rectangular pan of egg cooks on a gas burner as chopsticks fold it into a roll, and a black-haired woman in a red ribbon and rose apron holds up the finished omelet.
關於本章
A quiet morning in her small home kitchen, Akane makes tamagoyaki, the sweet-savoury Japanese rolled omelette, from scratch. Captions walk the reader through every amount, heat setting and roll so they can make it at home, ending with Akane enjoying breakfast at her little table.