Seaweed Crispy Egg Roll

1

Put the room temperature softened butter, sugar, and salt into an oil-free and water-free container.

2

Use an electric whisk to beat the butter evenly.

3

Pour in the egg liquid in portions, stirring each time until the egg liquid is completely absorbed, and then add new egg liquid.

4

I divided it about ten times, and only poured in about 20g of egg liquid each time.

5

Because the amount of eggs is relatively large, there may be a little oil-water separation in the back, so you can sift in a few grams of low powder (within the amount) and stir together, so that there will be no oil-water separation. However, it should be noted that every time you add the egg liquid, it must be fully stirred. If a large amount of oil-water separation occurs, there will be no way to remedy it.

6

Pour the low flour and seaweed powder into the stirred butter.

7

Cut and mix into a uniform batter.

8

First heat both sides of the egg roll pan over the heat.

9

Pour the right amount of batter into the egg roll pan slightly above the center. Note that because the pot has to be pulled off from the top, if the batter is poured in the middle, it may not be easy to have batter on the top; when you first operate, you can pour in a small amount of batter first to feel how much batter your pot can withstand. Later, slowly increase the amount of batter. Don't pour in too much batter at once, which will leak everywhere.

10

Heat each side over low heat for 1 minute, change the sides twice, then open it to see the coloring, heat it as appropriate, then remove it and roll it into an egg roll while hot. Be careful not to burn your little claws.

1. Seaweed powder You can use a cooking machine to grind 2 pieces of seaweed used to make sushi into powder. 2. Don't add sugar and salt to beat the softened butter for too long. Soon, just beat it well, because adding the egg liquid later is also the process of butter beating. If you beat it for too long before, it will be easy to beat it later. Excessive butter, and the finished product will taste dry. 3. Teacher Fei Juan's original recipe (original flavor) is as follows: 200g of butter (softened at room temperature), 360g of egg liquid, 160g of low flour, 140g of fine sugar (I reduced it to 100g), and 1/4 teaspoon of salt. Changes: Seaweed egg roll: Original egg roll paste 200g and 5g seaweed powder; Matcha egg roll: Original egg roll paste 200g and 10g matcha powder; Cocoa egg roll: Original egg roll paste 200g and 10g cocoa powder. You can also make onions, black pepper, etc., whatever you like.