Original crispy egg rolls
Overview
I’ve never been willing to make crispy egg rolls because they’re too oily. Once upon a time, Feijuan made low-fat egg rolls with different styles and made it N times, but she refused to make the one with a lot of oil. Every time, the feedback I get is always less oil. That's right, with less oil, it doesn't have the same fragrance as more oil. Well, this year, let’s have some oily and crispy egg rolls. The crispy texture comes from the contribution of fat. It's still Feijuan's recipe, but the butter is changed into corn oil. Not everyone will like the rich milky aroma of butter. Also, butter is always hard in winter. Vegetable oil will not have such trouble at all. Sure enough, there are benefits to having more oil, and the batter finally has the same state as it seemed to the craftsmen who made egg rolls in the streets in the early years. Sure enough, more oil has the advantage of making the egg roll crispy, not just crispy. . . .
Tags
Ingredients
Steps
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Ingredients: 33 grams of corn oil, 23 grams of fine sugar, 60 grams of whole eggs, 26 grams of cake flour, a little salt
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Pour eggs, oil, sugar and salt into a large bowl,
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Mix well.
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Sift in low-gluten flour,
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Stir into a smooth batter.
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Place the egg roll mold on the stove to preheat for 3-5 minutes,
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Take a ladle of batter and place it in the center of the mold.
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Clamp well, put on the fire, heat on both sides for 1-3 minutes over medium-low heat,
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When batter is golden brown, remove from heat.
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Roll up while hot and press gently for a moment to set.
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Cool and serve.
