Sesame egg roll baby food supplement, egg + milk + cooked black sesame
Overview
When I buy egg rolls from outside, I always feel that the smell is not right. Yes, it just doesn’t smell right. For babies who like to eat egg rolls, mothers, just make them in a pan. After they were done, let them cool down. When I was done, I found that they left two of them for me to take pictures of. Okay, I'll give you a thumbs up. Reference age in months: 12M+
Tags
Ingredients
Steps
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Crack the eggs into a bowl, add sugar and salt, and beat until the sugar melts.
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Add cooking oil and milk, and let the oil, milk, and egg liquid all blend together; (I put half walnut oil and half corn oil. If you want to make butter, you can melt the same amount of butter and add it and mix well)
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Sift the flour into it, add the black sesame seeds, and stir evenly.
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The batter will end up looking like runny silk, making it easier to push the pan apart.
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The tools I use are a pan and a scraper. If there is no scraper, use a silicone spatula or a flat-bottomed container to press the batter, such as a rice cooker or a yogurt pot.
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Take some batter with a spoon and put it into the pot. The specific amount depends on your pot. You will know after making two. If it is thick, take less. If it is thin, take more.
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Lower the heat and quickly scrape it with a spatula to make it as thin as possible.
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Turn it over when you can. When turning it over, check if it is slightly browned and then turn it over. Flip it over and fry for a while until it is golden and no dry noodles are left. Turn off the heat and quickly roll it up from one side with chopsticks. Be careful not to burn your hands! Pretty hot.
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After rolling, place on a drying net to dry. It's crispy and crispy when you touch it a little bit.