Fragrant sesame egg roll

Overview

Should I use oil or eggs to adjust the consistency of the egg roll batter? I still can't figure it out. Both of Feijuan's recipes made people feel that the batter was too thick, far from what they remembered. At that time, every Chinese New Year, there would be people carrying egg roll making tools and stoves, walking around the streets, and making egg rolls for others. Each household took out their own eggs, flour, white sugar and oil, watched them turn into a yellow paste, then turned into thin cakes and rolled them up, cut them into two or three sections, and finally left with a large bag of rolls in hand, satisfied. Although my memory is as far back as BC, I always feel that the batter is not as thick as the one made by Feijuan Fangzi, and the egg rolls are incomparably sweet. How can I make the batter a little thinner? Add oil or eggs? I searched for a few new recipes and chose the one that used relatively more eggs. This recipe actually adds extra egg yolk, which may make it more eggy. The batter that came out seemed to be almost the same as in memory, as for the taste. . . You won’t know until you eat it.

Tags

• snacks
• common dishes
• cake flour
• egg yolk
• milk powder
• peanut oil
• white sugar
• whole eggs
• black sesame

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the whole eggs, egg yolks, and sugar into a large bowl

   

3. 3 Beat evenly until the sugar dissolves

   

4. 4 Add oil and mix thoroughly

   

5. 5 Sift in flour and milk powder

   

6. 6 Make a uniform batter

   

7. 7 Add black sesame seeds

   

8. 8 Mix thoroughly

   

9. 9 Place the egg roll mold on the fire to preheat both sides

   

10. 10 Put a spoonful of batter in the center of the mold

    

11. 11 Fold in and bake for 1-2 minutes on each side

    

12. 12 Turn golden brown on both sides and remove from the pan

    

13. 13 Roll up while hot

    

14. 14 Wrap in paper towel for a few seconds to set