Crispy Loosened Egg Rolls (butter Version)
1.
Material drawing
2.
Beat the eggs, add sugar and salt to mix, and mix well. (Use a manual egg extractor)
3.
Add melted butter and mix well
4.
Add the low powder and mix well (the powder is best to be sieved, I am very lazy, save it)
5.
This last state
6.
Preheat the mold with a small fire (I made it with a small fire all the way)
7.
Add a spoonful of batter (must not be too much)
8.
Close the lid, hold down with chopsticks, and bake for 30 seconds, and then bake it again, and no heat will come out. (It doesn't take 30 seconds for the back of the mold to be hotter) (After the experiment, the effect of pressing without chopsticks is the same)
9.
See some yellow, start to roll
10.
Two chopsticks rolled up
11.
Close the mouth and press, stop the meeting, and it's all right.
12.
The finished product, this color is also very crisp
13.
The finished product, this is just made at the beginning, and the color is darkened.
14.
Finished product
15.
Use a spoon to dig the batter, not too much (PS: my son uses it for meals)
Tips:
I tell you quietly:
1. Adding some sesame seeds will taste better, but my mother and mother-in-law are temporarily unable to eat them, so they didn't put them.
2. It can be made into salty: reduce sugar, add salt and add green onions, adjust the taste by yourself (even if you don't make salty, I will give salty recipes next week)
3. After the egg roll is cold, it must be sealed and stored.
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