~Oven version of egg rolls

Overview

For the sake of this 100% healthy baking theme, half of the butter in the recipe was replaced with vegetable oil. The effect of the egg rolls was not affected at all. It was crispy and crumbless. You can try it if you like it.

Tags

• baking
• children
• afternoon tea
• snacks
• children's day
• anchor butter
• cocoa powder
• corn oil
• egg white
• low gluten flour
• white sugar

Ingredients

Steps

1. 1 Beat the white sugar into powdered sugar in a food processor.

   

2. 2 Melt butter into liquid.

   

3. 3 Add corn oil to butter and stir to combine.

   

4. 4 Add the powdered sugar beaten in step 1 and stir evenly.

   

5. 5 Add egg whites and beat evenly.

   

6. 6 Sift in the flour and mix evenly to get the original batter.

   

7. 7 Take a large spoonful of the original batter into another container, add an appropriate amount of cocoa powder, and stir evenly to get a cocoa batter.

   

8. 8 Put the cocoa batter into a piping bag and cut a small slit in the bottom.

   

9. 9 Spoon the plain batter into a non-stick baking pan and spread evenly with the back of a spoon. Pull the cocoa batter onto the plain batter. The second to last level of the oven is 165 degrees, about 7 to 8 minutes. (The temperature depends on your own oven, and the time also depends on the situation, because the consistency and thickness of the batter will affect the baking time)

   

10. 10 Wrap the watercolor pen in tin foil, roll up the egg roll wrapper while it's hot, and pull it out after the egg roll cools and takes shape.

    

11. 11 Be sure to roll it up quickly while it's still hot. After cooling, the egg roll becomes crispy and becomes difficult to roll.