Black sesame egg rollsIn the past week, I have made egg rolls several times in a row, my husband, who has never liked to eat snacks, now eats a few egg rolls every day, my son will always come to steal when I make egg rolls, I asked him to eat less, he will say that there are no additives, what does it matter if you eat more, I asked him to control his diet after dinner, to control his weight, and he said that the egg rolls are so delicious, too **. 
This recipe also refers to many recipes on the Internet, and then improved it myself, not using all butter, using half of the salad oil to reduce the heat appropriately, and not using all the salad oil, adding some butter, increasing the fragrance and crispness. You can also replace the egg white with the same amount of yolk in the recipe, and if the yolk is more, it should be more crispy. The original creator is better than nostalgic for Y
Target. 
1. Heat and melt the butter first, stir together with sugar + butter + salad oil, and then add the eggs one by one to stir and emulsify. I usually make three or four times the amount of the formula, and directly use an electric beater to beat it, which is more labor-saving. 
2. Sieve the flour into the stirred egg batter, stir until the flour is free of particles, add sesame seeds and continue to stir evenly. Both black and white sesame seeds are available, and the finished black sesame seeds are more beautiful. 
3. Take a piping bag, put it on a cup or other jars, pour the adjusted batter into the piping bag, cut a small hole in the piping bag, cut a small one first, and then cut it bigger if it is not big enough. 
4. After preheating the egg roll pot over low heat, squeeze an appropriate amount of batter on the pot, close the pot and press the batter open, try to press it thinner, heat for about 20 seconds, then turn to low heat, turn on the dough of the pot and continue to bake, and bake until the dough begins to turn yellow. 
5. Both sides are slightly yellow, roll them up quickly, you can roll them with chopsticks, or you can use your own roll stick. The chopsticks I use, the chopsticks roll will not be hot, and the operation is fast, the disadvantage is that the roll is not round enough, and the stainless steel roll is easy to burn but the roll is round. The process of rolling is not photographed, let's demonstrate it with paper, and it is easy to start rolling at a quarter of the cake, not the edges. 6. When all the egg rolls are done, the previous egg rolls are also cool, and they can be stored in a sealed box. 
7. If the roll is not good, or the dough is already crispy when you roll, you can fold it into a circle of 1 4 by folding it in half and then folding it in half. 
Tips:
1. Compared with the traditional egg rolls, butter is used to replace part of the salad oil, which increases the flavor and crispiness. I used ** fermented butter and the finished product is very fragrant.
2. The butter must be melted, otherwise it will not melt, and the flour must be sifted, otherwise it will be difficult to mix evenly.
2. How much batter you need to squeeze, you have to experience it yourself, make one first, feel that it is big, and then there will be less batter, and if you feel small, you will increase the batter later. The thinner the pressing, the less time required to heat it, and the more brittle the finished product is.
3. The size of the heat is different when everyone does it, and they should also grasp the time by themselves, there is a "swish" sound when they are just thinned and roasted, and there is white smoke, which is water vapor, and the sound of roasting for a while is almost gone, and the water vapor is gradually reduced, and the roasting is almost the same, and it can be turned over.
4. Turn on a low heat before rolling, so as not to slow down and bake.
5. It is not recommended to use a pan, because it can't be pushed so thin. **There is an egg roll mold, and I have a three-energy egg roll mold. Black Sesame Egg Roll Baking Knowledge Dessert Baking Cake Training School