Chinese Food
Crispy sesame egg rolls
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I live at home every day. My snacks are empty. I think of the crispy egg roll I ate when I was a child. It's crispy and crispy. It's full of egg fragrance. In fact, it's not difficult to make a crispy egg roll. There's no mold requirement without technique. The demand for ingredients is not high. Just pay attention to a few points. Everyone can make it. All the precautions are in the tips. I hope everyone can make it-
Cooking ingredients
Cooking Steps
Step1:Melt butter in water or microwave oven. In short, only liquid butter is neede
Step2:Beat the eggs into the basin. Be sure to break them up. Don't beat them
Step3:Sift in low gluten flou
Step4:Sugar and salt are also put i
Step5:Add black sesame and mix wel
Step6:Add the melted butter and stir well. Blend the oil completely into the batter
Step7:Prepare a non stick pot. And the tools in the picture. The round one is the bottom of the 6-inch Qifeng mold. If there is no Qifeng mold, you can use a flat bottom container. Heat resistance is OK
Step8:Heat the nonstick pan over low heat. Scoop a spoonful of batter into the pa
Step9:Cover a piece of oiled paper quickl
Step10:Press the bottom of Qifeng mould with both hands to spread the batter evenly. Make sure it is thin
Step11:Slowly remove the oiled paper. Solder both sides until slightly colored
Step12:Roll up one end with a small stick. Roll it into a tube and take it out. Then you can take out the small stick
Step13:It's very thin, so it's cool very fast
Step14:I use a rolling pin for rolling the nougat. It's a bit thick. You can use your own tools to roll the omelet. Two chopsticks can roll alternately. But it's not recommended to roll too thin. It will affect the crispy taste
Step15:Take a bite. It's all over the groun
Step16:Fragrant, crisp and crisp
Cooking tips:1. About tools - the eggs I use are relatively large. Two eggs are basically 125g. If the average size of an egg is about 55g, the part less than 125g can be replaced by milk. However, it is not recommended that the amount of milk is too large. The total amount of milk should not exceed 15g. Due to the different water absorption of flour, it is recommended to control the amount of eggs at 120g125g2. For flour flour, it is better to choose low gluten flour. It is OK to use no medium gluten. It is not recommended to use high gluten flour. Because there is no technique requirement, it is necessary to mix the batter repeatedly. High gluten flour is easy to get gluten. Therefore, it is recommended to use low gluten flour, but it does not mean that low gluten flour has no gluten. It is only low gluten and evenly mixed. Do not over mix. 3. For oil butter, it is better to use salt free butter. If there is salt, the salt content in the formula can not be added. If there is no butter, corn oil can be used instead. It is not recommended to use peanut oil, olive oil and other oil with strong taste. Butter is the best. No
