I made three egg rolls and wanted to share the joy of success with everyone. The egg roll made from vegetable oil is very crispy and delicious. The recipe is based on “Xiaoting Love Baking” and “Rabbit JadeCw”.
The white sugar, fine salt and vegetable oil are broken up by a manual egg beater to sugar and the salt is melted. (If you first mix the white sugar into a powder, this part of the time can save a lot.)
Add eggs and continue to beat evenly.
Sift in low-gluten flour and mix well. (Cocoa powder can be sifted with low-gluten flour for cocoa flavor), then add your favorite black sesame or crushed seaweed and mix well. * If you prefer to make the egg roll more delicate and even, you can sift the batter. (I didn't do this step, the mouth feels not bad.)
The egg roll mold is preheated first, to the extent that a drop of water evaporates immediately on the surface of the non-stick layer. After preheating, it is recommended to use a small fire all the time, so as not to have time to operate or bake.
Egg roll production begins: Place a spoonful of batter in the middle of the mold and quickly close and fasten the buckle. (If you don't like it, you can not buckle it.) Generally, bake for 15-30 seconds, then turn it over and continue to bake it. Generally, the back side is baked for a longer time. Turn back to the original place and you can roll it up. Use a pair of chopsticks to pick up a little. The long stick that comes with it will be rolled up gently and gently. At the very end, it will not be scattered.
When it is completely cool, the taste will be crispy.
* Just do the pro suggestion to bake more, the egg skin is slightly golden yellow is the most suitable, if the fire is not enough, it will not be crisp after cooling. * Eat as soon as possible within a week, save attention to moisture. * If the mold does not have its own long stick, you can replace it with hot pot chopsticks (42cm) and prepare a pair of cotton gloves. Pay attention to hot hands during operation!