Crispy Egg Rolls

Name: Crispy Egg Rolls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 115g butter; 110g Low-gluten flour; 150g Whole egg liquid; 90g Caster sugar; 10g cheese powder; 1.5g Soda; 5 drops Vanilla extract (can be put or not)

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The crispy egg rolls finally found an awesome recipe to tinker with! This is called Yimei!

When I was young, there were not as many snacks as there are now. The ability to eat egg rolls is already a "special treatment" higher than peach crisps and cakes. Egg rolls, be careful when you eat them, for fear that they will be bitten and scattered by accident, and they will be scattered everywhere. Perhaps it is precisely because of the "fear" when eating, so I cherish it more and feel that it is "unfathomable".

When I grew up, I saw a lot of egg rolls, and I ate a lot, but it was hard to find the egg rolls that tasted like when I was a kid. Many egg rolls are thick and hard, with ice cream inside. I eat food and eagerly, sometimes accidentally eat fast, the stubble of the egg roll will cut the cheek or throat. Incense is incense, and the risk factor is also great!

On this day, I saw the food expert "Dark Blue Sea Monster" in the food group handing out the egg rolls she made by herself, and it immediately fascinated me. From the layers of the picture, you can see that it is as thin as a cicada wing, and from the pieces of debris, you can feel that it breaks at the touch of a touch.

Oh, this is the egg roll that I have been thinking about! Ma Lier, first ordered the omnipotent TB to buy the egg roll machine, and then waited for the "Kaikai" egg roll recipe.

Sure enough, I didn't let me down, and I fell in love with the recipe. Compared with other crispy egg roll recipes, this recipe has a larger amount of butter, which is one of the reasons for the crispness; it also adds custard powder. Have we all eaten custard buns? The custard powder is placed in the filling of the custard bag, which has the effect of yellowing, thickening and fragrant. The custard powder here is really clever. It can make the egg batter more beautiful in color and more viscous; in addition, soda The powder also has a fluffy effect. Vanilla extract is not in stock at my home, so I didn't release it, but it didn't affect the final effect at all.

I was busy following the steps. Because it is the first time I have done it, I am very loyal to the original party, but during the production process I adjusted the time according to my own gas fire, so that the whole process is down and a lot of time is saved. I have two tips to share with you later. Be sure to pay attention to it, this will save time and will not waste the omelet paste.

Ingredients

115g Butter
110g Low-gluten Flour
150g Whole Egg Liquid
90g Caster Sugar
10g Cheese Powder
1.5g Soda
5 drops Vanilla Extract (can Be Put Or Not)

Crispy Egg Rolls

1. Prepare the ingredients: cut the butter and take it out of the refrigerator in advance to soften it at room temperature, about 3 eggs of 150 g, weigh with fine sugar, low-gluten flour, cake powder, edible soda powder, and custard powder, rinse and wipe off the egg roll machine;

2. Butter cut into pieces is good for dissipating cold air, just press lightly with your fingers to have obvious fingerprints;

3. Pour all the granulated sugar into the butter, and use a spatula to mix the granulated sugar and butter evenly, so as to prevent the granulated sugar from being beaten up during rapid whipping;

4. Whisk at medium speed with an electric whisk until the butter becomes light;

5. Pour 3 eggs into the butter one by one, and then pour one egg and butter completely together;

6. 3 eggs and butter after mixing, it is very thin;

7. Mix low-gluten flour, baking soda and custard powder;

8. Sift into the butter paste;

9. Use a spatula to mix the powder and butter evenly, without dry powder or granular;

10. Prepare a wide-mouthed deep cup, put the large piping bag in the cup, and pour all the egg yolk batter into the bag;

11. Tie the top tightly with rubber bands, because there is too much paste, the bag cannot be entangled and knotted;

12. Start a small fire on the gas stove. Except for the flame in the middle, the surrounding flames should be as small as possible; if only the middle flame is allowed to burn, the egg rolls will be heated unevenly. During operation, the machine must be kept rotating by hand to heat up. Even; there are flames all around, so there is no need to turn the egg roll machine;

13. Place the egg roll machine on the fire to heat it. At the beginning, it takes a longer time to heat up, about 3 minutes. If you are in a hurry, you can turn on the high fire. When the egg roll machine reaches the required heat, turn to the low fire of step 12; check the baking tray Whether the heating is in place, you can pour a few drops of water on the bottom plate, and the batter can be put on when the water immediately turns into lively drops;

14. Cut a small opening with a diameter of 1 cm in front of the piping bag, and squeeze an appropriate amount of egg batter on the middle of the baking tray 1-2 cm, which is a little farther away from yourself, so that the batter will not be battered when the top cover is closed. Squeeze it all onto the baking tray close to you;

15. First, gently put down the upper cover and let it close naturally for 5 seconds, and then fasten the button on the tail; because there are flames around and in the center, I bake on both sides for 20 seconds; I tried it and bake 40 on both sides. The second is no problem, but the longer the baking time, the darker the color of the egg roll. You can adjust the time according to your favorite taste and color after baking a few;

16. Remove the egg roll machine from the heat, place it on the table, open the lid, don’t hesitate, and quickly lift the top or bottom of the egg wrapper a little;

17. Roll it up with the matching stainless steel stick, the end is underneath, and press it harder for better adhesion; the whole set of movements should be brisk and gentle;

18. Pull out the sticks, put the egg rolls on a drying rack to cool down and put them in a box for storage.

Tips:
1. This side has a lot of butter, so the taste is very very crisp. It is suitable for flat egg roll machines. I have never used it to make a patterned egg roll machine, so I don't know what the consequences will be; use a flat bottom The pan should work too. You need to use oil paper and a flat-bottomed mold or board to press the batter. For specific operations, please search for the practice of pan-pan omelet by yourself;
2. The baked egg roll skin must be rolled up while it is hot, because it is very thin, it will become cold and crispy after a few seconds, and it will be difficult to roll up;
3. This amount of batter can make dozens of egg rolls. I don’t know how many of them. It is related to the amount of egg batter squeezed each time. If you squeeze more, the egg rolls will be larger and the roll will be longer; , The egg roll skin is small, and the roll is short.