1. Beat two eggs in a bowl.
2. Stir the eggs.
3. Sift in an appropriate amount of flour, pour in the melted brown sugar water, and stir evenly.
4. The noodles are slightly thinner and can be dripped along the eggbeater. Stir the noodles and place them aside, then prepare the jujube paste and sesame filling.
5. 2 tablespoons of the jujube puree made a few days ago (see the recipe "Jujube puree").
6. 2 tablespoons of black sesame powder.
7. Stir the jujube puree and black sesame powder evenly. You can add some boiling water and stir, you can also add a little lard, it will be more fragrant.
8. The electric baking pan can be preheated with or without a layer of oil. Use a spoon to scoop up a spoon of batter and slowly pour it into the baking pan. While pouring, use the bottom of the spoon to flatten the batter and spread it out into a thin round cake.
9. After spreading into a circular shape (it can be spread thinner, because it is delayed while taking pictures, it has already formed before spreading thin), put the jujube puree and sesame filling in the middle.
10. After adding the fillings, while the batter on the upper surface is not dry, fold one side into a dumpling shape.
11. Just fry it slightly, because the egg is added and the water is less, so the cake has a strong egg fragrance.
12. I ran out of stuffing and left a little batter. I made 4 more egg rolls with rice batter, which was perfect.
