Seaweed Pork Floss Egg Roll

Name: Seaweed Pork Floss Egg Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 320g water; 40g White sugar; 20g butter; 2 pcs egg; 1 piece Raw egg yolk; 70g Homemade pork floss; 3 large sheets Seaweed; 30g Salad dressing

by Dragon Baby Chen Nuo

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Seaweed pork floss egg rolls are one of the top ten specialties in Macau. Occasionally, when a friend is going to Macau, he will bring a few boxes back to share. The child can't stop eating every time, yelling, let me give it to the cottage. With the help of an all-purpose pan, brand the egg cakes, and then roll the meat floss made by yourself. The seaweed meat floss egg rolls are really delicious. The seaweed has the mysterious atmosphere of the deep sea. One bite of the egg roll and one bite of the meat floss. The more you chew, the more delicious and delicious Incomparably, the deliciousness after a meal, one roll after another, is not greasy no matter how you eat it. No, the recipe is 21 servings, and you can eat them as you make them. When you take a picture, there are only ten left. If you don’t take a picture, you will be finished. "

Ingredients

150g Flour
320g Water
40g White Sugar
20g Butter
2 pcs Egg
1 piece Raw Egg Yolk
70g Homemade Pork Floss
3 large sheets Seaweed
30g Salad Dressing

Seaweed Pork Floss Egg Roll

1. Take a clean basin and put in small pieces of butter and white sugar

2. Melt butter and white sugar in insulated water (vegetable oil is recommended in winter. Butter is easy to agglomerate when it is cold)

3. Sift low-gluten flour

4. Add water to the flour and stir to form a well-mixed batter

5. Add 2 eggs and one egg yolk to the batter, set aside the extra egg whites for other use

6. Add melted butter and sugar to the batter

7. Sieve the batter 2 times and let it sit for 30 minutes

8. Put 2 tablespoons of batter in a non-stick pan (add batter in a cold pan)

9. Heat it on a low fire. When the batter has solidified to become bubbling omelets, use a silicone spatula to shovel the edges. The omelets can slide easily and then they can be out of the pan. (Prepare a wet towel and put a wet towel in the pan of the frying pan to cool down. The fried omelet is not easy to have burnt spots)

10. Cut seaweed into 3cm width

11. Cut the omelette into 5cm width, trim off the extra corners of the upper and lower 2 sheets

12. With the smooth side of the quiche facing up, squeeze the salad dressing and paste a piece of seaweed

13. Turn over the omelet, put pork floss on the left side, and roll it up from left to right

14. Just do this for the seaweed pork floss egg roll, and the end can be glued with salad dressing

15. This seaweed pork floss roll is fragrant and soft, if you want to make crispy, you need to use an egg roll machine to make

Tips:
1. The temperature in winter is low, the butter in the formula is recommended to be replaced with vegetable oil
2. Prepare a wet towel when frying the omelet. Put the non-stick pan on the towel to cool down each time the omelet is out of the pan, so that the fried omelet will not be easy to burn
3. The omelet rolled with pork floss is smooth and covered with pork floss, making the seaweed pork floss egg rolls look better
4. The seaweed used in the recipe is for sushi rolls, not for soup