How to make sesame crispy egg rolls (vegetable oil version)?

Beat the sugar, fine salt, and vegetable oil with a manual egg beater until the sugar and salt are dissolved. (If you stir the white sugar into powder first, you can save a lot of time.)

Add the eggs and continue to beat evenly.

Sift in low-gluten flour and mix well. (To make cocoa flavor, sift the cocoa powder and low-gluten flour together.) Then add your favorite black sesame seeds or crushed seaweed and mix well. *If you like the egg rolls to be more delicate and even, you can sift the batter once. (I didn’t do this step, the taste should be good.)

First preheat the egg roll mold. It is so hot that a drop of water will evaporate immediately on the surface of the non-stick layer. After preheating, it is recommended to always use low heat to avoid being too late to operate or burning.

Start making egg rolls: Place a spoonful of batter in the middle of the mold, quickly close it and buckle it. (If you don’t like it very thin, you don’t need to fasten it.) Generally, bake for 15-30 seconds. Turn over and continue baking. Generally, the reverse time is longer. Turn it back to its original position and roll it up. Use chopsticks to pick up a little, use the long stick that comes with it to gently and quickly roll it up, and lightly press it at the end to prevent it from falling apart.

The texture will be crispy only after it is completely cooled.

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