Salted egg rolls
By VicentaLakin
I've been making sweet sesame egg rolls, and this time I'd like to try salty onion egg rolls. The salty ones are in love, and I prefer sweet sesame egg rolls personally. A friend who prefers sweets can search my recipe, "The Handmade Sessame Eggs" and try the sweet ones。
Recipe Recommendations
- eggs one
- corn oil 30g
- low-gluten flour 35g
- powdered sugar 10g
- salt 2g
- onion appropriate amount
Steps for Salted egg rolls
1
Eggs are poured into the egg basin, salt and sugar powder are mixed to melt salt sugar。
2
Add corn oil evenly。
3
Scan low-banded flour。
4
Add onions and mix them evenly, and the omelettes will be ready。
5
We'll preheat both sides of the omelet. The following little fire was used throughout the journey to make omelet。
6
Put a spoon on the egg roll。
7
Put the egg rolls together and then turn around and bake. Open to see colour at any time。
8
With two chopsticks, the omelet rolls up fast. You can't roll up if you slow it down。
9
Pull out a chopstick light-pressed plastic. Put it on the hanger and cool it, and it's ready to eat. You can't finish it, you have to keep it in the box。Salted egg rolls Make Tips
1. Corn oil is chosen because it has no special smell.
2. Preheat the egg roll mold before use. Wash it clean after each use and coat it with a thin layer of oil for maintenance. This ensures a better non-stick effect for the next use and extends the mold's lifespan.
3. Do not use too much batter, or it will overflow.
4. Roll the egg rolls quickly; otherwise, they cannot be shaped once they harden.
5. The egg rolls become crispy after cooling. Any leftovers should be stored in an airtight container immediately, otherwise they will lose their crispness if they get damp.