Crispy Egg Rolls
1.
4 eggs
2.
Add powdered sugar
3.
After whipping, add salt and stir well
4.
Add sifted low powder
5.
Stir it into a batter without particles
6.
Add vegetable oil and mix well
7.
Add black sesame
8.
Stir well
9.
Transfer the batter to a wide-mouth tray (for Liren thin baking pan) and let stand for 20 minutes
10.
Liren thin cake pan is powered on
11.
The pancake side down, dip it in the roux
12.
Turn it over quickly, as shown in the picture, sticking a layer of paste
13.
When the edge turns yellow slightly, use a cutter (early stainless steel) or a thinner tool that is not afraid of high temperatures to pry up the edge slightly. The surgical blade I used
14.
Turn it over and fry the other side
15.
Roll it up while it's hot
16.
It looks good. Because the batter is a bit thick, the spread of the noodles is not thin enough, and the finished product is not particularly crispy after cooling, but it is not soft, and it is delicious.
17.
It was taken when it was cool last night, it was delicious and crispy, but it wouldn't scum off when touched. After being left for one night, the egg rolls are a bit soft and have no crunchy texture at all.
18.
I used the oven this morning, baked it at about 150 degrees for a few minutes (about 5 minutes), and then took it out to eat. It was crispier than last night. A family of three was wiped out in a while at breakfast😁
