Egg rolls
By VicentaLakin
It's not as good as now, but it's a special treat. Egg rolls, be careful to eat them, and they're going to bite them out and spread them everywhere. Perhaps because of the fear at the time of eating, it is more valued and felt “undetectable”. When you grow up, you'll see a lot of egg rolls and eat a lot, but it'll be hard to find an egg roll that tastes like a child. A lot of egg rolls are thick and hard seeds with ice cream in them. I eat, I eat, I eat, I eat, I eat, sometimes, and I cut my cheeks or my throat. The incense is sweet and dangerous! I was fascinated when I saw the groceries' "deep blue sea demons" in the good food. The layer of the picture shows it as thin as a wing, and it can be felt from a piece of debris。
Recipe Recommendations
- butter 115 grams
- low-gluten flour 110 grams
- whole egg liquid 150 grams
- custard powder 10 grams
- Edible soda 1.5 grams
- vanilla extract 5 drops
- fine sugar 90 grams
- sweetening
- other
- an hour
- ordinary
Steps for Egg rolls
1
The material is ready: butter cutters soften the room in advance from the fridge, with an egg of 150 grams or about 3 eggs, fine sugar, low-banded flour, cake powder, soda powder, cheese powder, and rinsing the egg roller。
2
Butter slices are good for spreading the cooler gas, and it's good to have a light finger on it。
3
Plug all the fine sugar into butter, so that both the sugar and the butter are evenly mixed with a razor, so as to prevent the light sugar from being blown off during a quick stabbing。
4
Smash the butter with an electric omelet。
5
Three eggs were then poured into butter, and then next when an egg was fully integrated with butter。
6
Three eggs mixed with butter, very thin。
7
Low-banded flour, soda powder, cheese powder mixed。
8
Sift in butter paste。
9
Scratches are used to even the powder with butter, with no dry powder and no granular form。
10
Prepare a wide-mouthed deep cup, put a large bouquet in it and pour all the yolk in it。
11
Tighten the top with a leather band, as the bags cannot be entangled。
12
The gas stoves start a little fire, and the fire around them is as small as possible, except for the fire in the middle; if only the burning in the middle is allowed, the egg rolls are given uneven heat, and the operation is carried out with the machine on hand to keep the heat even; there are flames around them, there is no need to turn the egg roller。
13
The egg roller is put on the fire to heat, and it takes about three minutes to start using the heater, and if it is hot enough to start, then the small fire of step 12 will be turned when the egg roller reaches the required heat; and to test if the oven is hot enough to pour a few drops of water on the chassis, the water will be covered when it becomes a live and strung bead。
14
The bouquet is preceded by a small one-centimeter-cut mouth, which squeezes the right amount of egg paste in the middle of the dish up to one-two centimeters, that is, a little distance from itself, so that the top covers not so much as to squeeze the face on the dish near to itself。
15
Put down the top cap gently for five seconds, then tighten the button on the tail; because there was a fire around and at the center, the two sides were baked for 20 seconds each; I tried, and it was fine for 40 seconds on both sides, except for the longer the roast, the deeper the color of the egg roll, which could be baked a few times and adjusted to its preferred taste and colour。
16
The egg roller leaves the fire, puts it on the table, opens the lid, does not hesitate to lift a little bit up or down the lid。
17
Rounded up with an accompanying stainless steel stick, closing down below, pressing a little harder and stickling better; the whole set of moves needs to be light and gentle。
18
Draw out the stick and put the egg rolls on the hanger and cool them in the box。Egg rolls Make Tips
I don't know what the consequences are because I've never made a tiring egg roller on the plane, because it's a lot of butter, so I don't know what it's like to have it; it should be possible to use a bottom pan, with oil paper and a flat-floor mould or board, to match the pressure with a flat-floor mold or plate, and to do the search for a flat-floor omelet; 2. The roasted omelet must be rolled in the heat, because it's so thin that it becomes cold and difficult to roll up in seconds; 3. It can make dozens of egg rolls, as many as I don't have, and it has to do with each of them, so much as squeeze, so big, so long, so long, so small, so short。