Nowadays, almost every household has an electric cake. It is also convenient to use the electric cake as a crispy egg roll. First, the eggs and sugar should be mixed evenly with an electric egg beater. Now, there is no need to mill them. Put salt free butter into the egg liquid, and then put wheat flour and black sesame powder. Finally, the dough pimple soup is produced, stirred evenly, and put into the electric cake holder to make it. In the whole process of making, the dough paste need not be too thick.
Method of making crispy egg rolls with electric cake pan
Main materials: 110g wheat flour Auxiliary materials: 4 raw eggs, 20g white sesame seeds Seasoning: 100g salt free butter, 90g white granulated sugar
1. Put the raw chicken egg white granulated sugar in a small basin and stir it with an electric egg beater (no need to grind) 2. Heat the saltless butter in a microwave oven for 30 seconds and melt it up and down to form a liquid, add the egg liquid and stir it 3. Add wheat flour and black sesame powder and stir it
4. Mix the thick flour paste 5. Put the frying pan on the stove without firing, and put a tablespoon of flour paste in the middle of the pan 6. Rotate the pan with your hand, turn the flour paste away, and form a layer on the bottom pan
7. Turn on the heat slowly and fully, wait for some of the edges of the egg roll to turn yellow, and then turn it over to the same level as the bottom pan when it is loose. 8. Pour the egg cake on the cutting board, quickly turn it into an egg roll with a chopsticks, and roll it until it is finally fixed for a while, and then it will be shaped when it is slightly cool. 9. Wash and wipe the frying pan with cold water, and then make the next one again, Until all is done
Cooking method 1. The whole process of mixing the flour paste only requires mixing, not grinding. 2. In cold weather, if you think it is not easy to operate the dough slurry when it becomes thick, you can put the mixed dough slurry into the boiling water and heat it for a while. The dough slurry will become less and less thick, which will be easier to operate. 3. When the flour paste is put into the big pot, the big pot should be cool. If the big pot is hot, the flour paste just starts to solidify when it is put into the big pot, and the egg roll made is too thick. Therefore, before making an egg roll, I also bathe and wipe the big pot with cold water before actual operation. 4. The egg roll can be immediately rolled with a chopstick in a big pot (if not afraid of being hot), and can also be quickly poured onto a clean cutting board and rolled with chopsticks as I do. The whole process must be fast, otherwise the egg roll will be hard and will not roll up once it cools. There are also chaotic skins of egg rolls that do not need to be heated too much, or they are more difficult to roll up.
