Main Ingredients: Wheat Flour 110 grams Auxiliary Ingredients: Raw Eggs 4, White Sesame Seeds 20 grams Seasonings: Unsalted Butter 100 grams, sugar 90 grams

1. Raw Eggs White Sugar, put it in a small bowl, with an electric whisk and stir (no need to abatement) 2. Unsalted Butter microwave heating and beat for 30 seconds up and down to dissolve into a liquid. Add the egg mixture, stir 3. Add wheat flour and black sesame seed powder and stir

Electric pie pan crispy egg rolls

4. Mixed into a thick batter 5. Stir frying pan on the stove, do not have to shoot first, pocket a large spoonful of batter into the middle of the pan 6. Hand holding the cauldron to rotate the batter to turn away from the bottom of the pan was a layer of analysis

7. Open the fire full of heat, and so the egg rolls One side of the edge of some browning, and the bottom of the pan loosened in the case of turning over and then heating to the other side of the same level 8. Pour the egg pancake on the cutting board, with a chopstick quickly rolled into an egg roll shape, rolled to the final stationary immobilization for a while, a little bit of cool on the shape of the 9. Put the frying pan with a cool shower wipe, and then again to do the next one until all done

Electric pancake pan crunchy egg rolls practice

The first thing you need to do is to make sure that the batter is not too thick. 2, if you feel that the batter is not too thick for you to operate, you can put the batter into a pot of boiling water and heat it up for a while, then the batter will become less thick and better. 3, if you put the batter into a big pot, the pot has to be in a cooler place, and if it's hot, the batter will be just as thick as the water. If the pan is hot, the batter will just start to solidify and the egg rolls will be too thick. Therefore, before making an egg roll, I also put the cauldron in cool water and wipe it before actual operation. 4, egg rolls and chaotic skin can be immediately rolled in the cauldron with a pair of chopsticks (if you are not afraid of scalding), but also can be quickly poured onto a clean cutting board with chopsticks and rolled quickly, as I did. This whole process must be fast, or else the egg rolls will harden once they cool down and can't be rolled. There are also egg rolls with a chaotic crust that don't need to be heated up too much, or they will be harder to roll up as well.