Egg rolls

Overview

Crispy egg roll ~ has the taste of childhood. My husband and kids’ favorite! Crispy and crunchy. Full of milky flavor! The corn oil version is healthier~

Tags

• dessert
• pregnant women
• maternity
• children
• old man
• afternoon tea
• beijing cuisine
• snacks
• corn oil
• egg
• low gluten flour
• soft white sugar
• black sesame

Ingredients

Steps

1. 1 Put three eggs and 65g marshmallow into the container. Mix well.

   

2. 2 Pour in 60g corn oil and stir evenly

   

3. 3 Sift in 105g of low-gluten flour

   

4. 4 Stir without particles

   

5. 5 Pour in 15g cooked black sesame seeds

   

6. 6 Mix well and set aside.

   

7. 7 Take the egg roll pan, put a small piece of butter, and grease both sides of the pan with butter. (In order to prevent sticking, keep the fire on low throughout the process)

   

8. 8 Pour a ladle of batter into the pan

   

9. 9 Close the mold and cook on low heat for about 20 seconds on both sides. (Refer to the specific time here, the firepower of the gas is different and the time is different)

   

10. 10 When cooked, roll while hot and crispy when cool

    

11. 11 Take a pair of chopsticks, one chopstick on top and the other on the bottom.

    

12. 12 Roll up

    

13. 13 After rolling, place on the drying net. Store immediately in a sealed container after cooling.

    

14. 14 Finished product

    

15. 15 Finished product

    

16. 16 Finished product