Sesame egg rolls

Overview

I don’t like the egg rolls on the street because they are too thin. I can’t taste the crispy feeling when I put them in my mouth. Not to mention it is not very hygienic. I started practicing by myself in order to regain my childhood feelings. The finished product really has the right feeling of not being too thin but not too thick. It has a very original custard flavor, crispy and fluffy. It is the kind of flavor I want with endless aftertaste!

Tags

• snacks
• afternoon tea
• all-purpose flour
• egg
• low gluten flour
• milk powder
• white sesame
• white sugar
• lemon juice
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare all the ingredients;

   

2. 2 Mix eggs, vegetable oil, water and lemon juice evenly;

   

3. 3 Add sifted flour;

   

4. 4 Use your hands to make a "Z" shape and stir evenly;

   

5. 5 Add the fried black and white sesame seeds and stir evenly to form a thick batter;

   

6. 6 Heat the pot over medium-low heat, brush a thin layer of oil for the first time (only this time), pour in half a spoonful of batter, cover the lid and press it tightly;

   

7. 7 When the batter becomes opaque, turn over and fry for a few dozen seconds until the surface is golden brown;

   

8. 8 Move it to the chopping board and use chopsticks to roll it up quickly while it's still hot, then leave it aside to cool;

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures

    

12. 12 If you can't finish the rest, put it in the middle rack of the oven the next day and bake it at 185 degrees for a few minutes. It will taste better and be crispier!