Chicken rolls
Crispy egg roll ~ it tastes like a child. My husband and children's favorite! Crispy and crumbling. Full of milk flavor! Corn oil version is healthier ~
Step 1 . Put three eggs and 65g cotton sugar into the container. Stir to make it mixed evenly.
Step 2 . Pour in 60g corn oil and stir well
Step 3 . Sift 105g low gluten flour
Step 4 . Mixing without particles
Step 5 . Pour 15g cooked black sesame
Step 6 . Stir well and set aside.
Step 7 . Take the egg roll pot, put a small piece of butter, and spread butter on both sides of the pot. (in order to prevent sticking, keep the fire low throughout the whole process)
Step 8 . Ladle a spoonful of batter into the pan
Step 9 . Close the mold and fry both sides over low heat for about 20 seconds. (refer to the specific time here. The firepower of gas is different, and the time is also different.)
Step 10 . It's Crispy when it's hot and cold
Step 11 . Take a pair of chopsticks, one on top and the other under.
Step 12 . Pinch and roll up
Step 13 . Roll it up and put it on the drying net. Seal and store immediately after cooling.
Step 14 . finished product
Step 15 . finished product
Step 16 . finished product
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