Calla Lily Egg Roll
Overview
A very classic egg roll biscuit, with a slight change in shape to create charming calla lilies.
Tags
Ingredients
Steps
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Make the flower branches first, soften the butter, mix it with sugar and eggs and knead it into a dough. If you want the flower branches to be crispier, you can add less baking powder.
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Knead the dough evenly, do not knead repeatedly to avoid the dough becoming stiff.
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Roll the dough into a rectangle with even thickness. You can control the length yourself. It can be as long or short as you want.
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Cut into long strips with a knife.
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Then roll it into a long round shape with your hands and put it on the baking tray.
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Preheat the oven to 180°C and wait for about 22 minutes. Take it out when it starts to turn yellow. The time depends on the thickness of the noodles.
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Take a little less sugar and add water to boil it into syrup. Dip the top of the flower branches in the syrup, then roll them in bread crumbs to form the stamens of the calla lily. Set it aside for later use.
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Next, start making egg rolls. First mix the flour and sugar, then add the milk and mix thoroughly.
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Stir into batter, stir well and there should be no lumps.
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Beat the egg whites to 80%.
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Pour into batter and mix well.
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After mixing, prepare a baking pan and brush it with a layer of oil.
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Use a spoon to scoop up the mixed ingredients and pour them one by one on the baking sheet, or use a piping bag to pipe out round cakes.
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Bake in an oven at 150°C until the periphery of the round cake is slightly yellowed. Use a spatula to scoop up pieces one by one and quickly wrap them around the flower branches. The speed should be fast. The egg rolls are soft when they are freshly baked. They will become crispy immediately after cooling down.
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Roll each branch into shape.
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Add some green leaves to embellish it, isn’t it beautiful?
