Crispy egg roll

1

Place sesame seeds in a pan and stir-fry over low heat for 5 minutes and place in a basin for later use.

2

The butter is softened at room temperature, add sugar and stir well.

3

Add flour to the evenly stirred butter mixture and stir with a blender.

4

Then pour the egg mixture into the batter and continue to stir well.

5

Pour the fried sesame seeds into the batter and stir well.

6

Stir until the blender is sticky when pulled.

7

Then heat the pan over low heat, spread the batter into the pan, gently scrape the batter around with a small spoon, fry until golden brown, and turn over.

8

When both sides are golden yellow, use chopsticks to clip them onto a plate, gently roll them up with chopsticks, and the crispy egg roll is completed.

1. When butter softens in winter, cut it into small pieces and turn it in the microwave for 10 seconds. 2. The dough must be spread thin, otherwise it will not be crispy. 3. When rolling with chopsticks, try to be as fast as possible, otherwise it will easily break if it is hard. 4. Make sure the heat is low when frying. 5. If you have an oven at home, you can also use an oven. The previous steps are the same as those of a pan, that is, the final step of frying in a pan is replaced by using an oven, at 200 degrees, in the middle layer, and the rolls can be baked in 7--8 minutes. (Because you can bake several pieces of dough in one stove, I feel that it will become hard before I can roll it, so I choose to use a pan. But the output of pans is relatively low and the speed is relatively slow)