The black sesame crispy egg roll is very crispy and sweet, and the egg is full of flavor. The formula uses vegetable oil better than butter. This formula reduces the amount of sugar and oil when I first do it. Add some water and do it. The effect is not good, it has not been crispy after being colored, and some soft tastes are not good enough. It’s good to use the current recipe. Egg roll mould Egg pumping brush
Weigh the raw materials needed for the preparation number
Eggs, sugar, salt, vegetable oil in a container
Beat with egg and until the sugar is completely melted
Add low-gluten flour
Stir into a smooth batter
The egg roll mold is placed on the stove, heat is fired in a medium and small fire, and a layer of oil is brushed.
Into the back of the mold, pour 1.5 tablespoons of batter
Clamp the mold together, heat it on a small fire, and turn it several times to evenly heat both sides.
Open the mold and take out the egg roll when it is golden brown.
The removed egg roll skin is placed on the chopping board and quickly rolled up with chopsticks. After a little pressing, the chopsticks are taken out, and the rest of the batter is repeated 7-10.
1. The mold is only brushed once when the first egg roll is made, and the other does not have to be brushed. 2, must be small and medium fried, batter sugar, it is easy to paste. 3. When adding the batter for the second time, it is best to use the side of the mold that is not heated for a while, so that the batter solidifies slowly and is easy to spread evenly.