Yitong Machinery: seaweed egg rolls is made like this! Even beginners can learn!

Ingredients: 80g low flour, 100g butter, 100g whole egg mixture, 180g granulated sugar, 30g salt, 1/4 teaspoon seaweed powder, 8g.

Method:

1. Put the butter, sugar, and salt softened at room temperature into an oil-free and waterless container.

2. Use an electric mixer to beat the butter evenly.

3. Pour in the egg mixture in batches, stir each time until the egg mixture is completely absorbed, and then add new egg mixture. It was divided into about ten times, with only about 20g of egg mixture poured in each time.

4. If the amount of eggs is relatively large, there may be a slight oil-water separation later on, so you can sieve in a few grams of low powder (within the amount) and stir together to prevent oil-water separation. However, it should be noted that every time the egg mixture is added, it must be thoroughly stirred. If there is a large amount of oil-water separation, it cannot be remedied.

5. Pour low flour and seaweed powder into the mixed butter, cut and mix into a uniform batter.

6. First, heat both sides of the egg rolls pan on the fire, and pour some batter into the upper middle of the egg rolls pan. Attention, because the pot needs to be pulled down from the top, if the batter is poured in the middle, it may be difficult for the top part to have more batter; When performing the first operation, you can first pour in a small amount of batter and feel how much batter your pot can handle. Then gradually increase the amount of batter afterwards. Do not pour too much batter at once, as it will leak everywhere.

7. Heat each side with low heat for 1 minute, change the noodles twice, open it to see the color, heat it as appropriate, and then take it down and roll it into egg rolls while hot.

reminder:

1. Seaweed powder can be used to grind two pieces of sushi seaweed into powder using a food processor.

2. Softened butter should not be stirred with sugar and salt for too long. Quickly, just mix well, because adding egg mixture later is also a process of whipping butter. If stirred for too long before, it is easy to over beat butter later, which will result in a dry and astringent taste of the finished product.