Easy Afternoon Tea: Seaweed Crispy Egg Rolls
1.
Put the butter, sugar, and salt that has softened at room temperature into an oil-free and water-free container.
2.
Use an electric whisk to beat the butter evenly.
3.
Pour the egg liquid in portions, stirring each time until the egg liquid is completely absorbed, and then add new egg liquid.
4.
I divided it about ten times, and each time I poured only about 20g of egg liquid.
5.
Because the amount of eggs is relatively large, there may be a little oil-water separation in the back, so you can sieve a few grams of low powder (within the amount) and stir together to prevent oil-water separation. But pay attention, every time you add egg liquid, you must stir it fully. If there is a large amount of oil-water separation, there is no way to remedy it.
6.
Pour the low flour and seaweed powder into the stirred butter.
7.
Cut and mix into a uniform batter.
8.
First heat both sides of the egg roll pan over the fire.
9.
Pour the right amount of batter a little bit above the middle of the egg roll pan. Note that because the pot needs to be buckled from the top, if the batter is poured in the middle, the upper part may not be good and there will be batter; you can pour a small amount of batter in the first operation, and feel how much batter your pot can withstand. Slowly increase the amount of batter later, don't pour a lot of batter at once, it will leak everywhere.
10.
Heat each side on a low heat for 1 minute, change the sides twice, then turn it on to see the coloring, reheat as appropriate, and then take it off and roll it into an egg roll while it is hot. Be careful not to burn the small claws.
Tips:
1. The seaweed powder can be used to grind 2 sheets of sushi-made seaweed into powder with a cooking machine.
2. When adding sugar and salt to the softened butter, do not be too long. It will be done quickly, just beating evenly, because adding egg liquid later is also the process of butter beating. If the butter is beaten for too long before, it is easy to whip the butter. Excessive, then the finished product will taste dry.
3. Teacher Feijuan’s original recipe (original flavor) is like this: 200g butter (softened at room temperature), 360g egg liquid, 160g low powder, 140g fine sugar (I reduced it to 100g), and 1/4 teaspoon of salt.
Variety:
Seaweed egg rolls: original flavor egg roll paste 200g 5g seaweed powder;
Matcha egg rolls: original flavor egg roll paste 200g 10g matcha powder;
Cocoa omelet: original flavor omelet paste 200g 10g cocoa powder.
You can also make scallions, black pepper, etc., whatever you like.
