I have done several egg rolls in the past week. My husband, who has never liked to eat snacks, now eats a few egg rolls every day. When I make the egg rolls, my son always comes to steal. I let him eat less, he will say There is no additive. What is the relationship between eating more? I want him to control his diet after dinner and control his weight. He also said that the egg rolls are so delicious, too tempting. This recipe is also based on the online multiple recipes, and then improved by themselves, not all with butter, with half of the salad oil to reduce some of the heat, not all with salad oil, add some butter, increased the aroma and crispness. The egg white can also be replaced with an equal amount of sassafras in the formula. If the yolk is more, it should be more crisp.
The butter is first heated and melted, and the sugar + butter + salad oil is stirred together, and then the eggs are added one by one to stir and emulsify. I usually do three or four times the amount of formula, and use electric electric appliances to fight directly, saving some effort.
Squeeze the flour into the stirred egg paste, stir until the flour has no granules, and add sesame and continue to stir evenly. Black and white sesame can be used, black sesame finished products look better.
Take a flower bag, put it on the cup or other jar, pour the batter into the flower bag, cut the small bag with a small mouth, cut it first if it is not big enough and then cut it.
In the egg roll pot, preheat the small pot and put a proper amount of batter on the pot. Close the pot and press the batter. Press as much as possible, heat it for about 20 seconds, then turn to a small fire, open the pot and turn it over and continue to roast and bake to the dough. Start to turn yellow.
Both sides are slightly yellow, and they can be rolled up quickly. They can be rolled up with chopsticks or they can be used with their own roll bars. The chopsticks I use, the chopsticks rolls won't be hot, and the operation is fast. The disadvantage is that the rolls are not round enough, and the stainless steel roll rolls are easy to hot but the rolls are round. The process of the roll is not taken, and the paper is used to demonstrate that it is easy to operate in the quarter of the pie instead of the edge.
When all the rolls are finished, the previous rolls are cool and can be stored in a sealed box.
If the roll is not good, or the dough is already brittle when you roll it, you can fold it into a 1/4 circle by folding it in half.
1. Compared with traditional egg rolls, some of the salad oil is replaced with butter, which increases the aroma and crispness. I used the president's fermented butter and the finished product was very fragrant. 2, the butter must be melted, or it will not be opened, the flour must be sieved, otherwise it is difficult to mix evenly. 2, the batter needs to be squeezed, you have to experience it yourself, first make one, feel big, and then less batter, feel small, and then increase the batter. The thinner the pressure, the less time it takes to heat up, and the finished product is also brittle. 3, when everyone is doing the heat is not the same size, but also to grasp the time, just began to thin the baking when there is a "squeaky" sound, and there is white smoke, it is moisture, baked for a while The sound is almost gone, and the water is gradually getting less. At that time, the roasting is almost the same, and it can be turned over. 4, before the roll opened a small fire, so as not to slow down the paste. 5, it is not recommended to use a pan, can not be pushed so thin with a pan. There is an egg roll mold on Taobao. This is a three-energy egg roll mold.