How to make crispy egg rolls in electric baking pan

Nowadays, almost every household has an electric pancake scale, and it is very convenient to use it to make crispy egg rolls. First, use a whisk to mix the eggs and sugar evenly. No need to beat at this time. Put the butter into the egg liquid, and then add flour and black sesame seeds. Finally, form a batter, stir it evenly, put it into the electric pancake rack and it is ready to be made. During the production process, the batter should not be too thick.

How to make crispy egg rolls in electric baking pan

Main ingredients: 110g flour. Auxiliary ingredients: 4 eggs, 20g sesame. Seasoning: 100g butter, 90g sugar.

1. Put eggs and sugar in a large bowl and mix well with a whisk (no need to beat). 2. Microwave the butter for about 30 seconds to melt it into liquid state, add it to the egg liquid and mix well. 3. Add flour and black sesame seeds and mix well.

4. Mix into a thick batter 5. Put the pan on the stove, do not turn on the fire yet, put a large spoonful of batter in the middle of the pan 6. Turn the pan and turn the batter to form a thin layer on the bottom of the pan

7. Heat over low heat until the edge of one side of the egg roll is slightly browned and separated from the bottom of the pan, turn it over and heat the other side to the same degree. 8. Pour the egg pancake onto the chopping board and quickly roll it up into an egg roll with a chopstick. Roll it up and fix it for a while until it cools down. 9. Rinse the pan with cold water and wipe it dry, then continue with the next one until all are done.

Cooking tips 1. The entire process of making the batter only requires stirring, no beating is required. 2. When the weather is cold and you feel the batter is too thick to handle, you can place the batter and the bowl in hot water and stir for a while. The batter will become less thick and easier to handle. 3. When putting the batter into the pot, the pot should be cool. If the pot is hot, the batter will start to solidify and the egg rolls will be too thick. So before making an omelet, I always rinse the pot with cold water and wipe it dry before proceeding. 4. After the egg roll dough is ready, you can roll it directly in the pot with a chopstick (if you are not afraid of the heat), or you can quickly pour it onto a clean chopping board and roll it up quickly with chopsticks like I did. This process must be done quickly, otherwise the egg roll will become hard once it cools down and cannot be rolled up. Also, do not overheat the dough for the egg rolls, otherwise it will be difficult to roll up.