Guangzhou Automatic egg rolls Machine Factory: Hong Kong style Butter egg rolls

Material Science:

Salt free butter: 100g (softened)

Sugar: 35g

Condensed milk: 20g

Egg liquid: 120g (room temperature)

Low gluten flour: 42g

Salt: a small amount

Ingredients: cooked black sesame, cheese powder, Japanese style Qinghai moss powder (optional)

Steps:

Add softened butter, sugar, and condensed milk to a large bowl, stir with egg whites until smooth and fluffy, and the butter color becomes lighter.

Add half of the egg mixture, stir and blend. Sift in low gluten flour and salt, stir well, and finally add the other half of the egg mixture and mix well. At this point, there may be some oil-water separation in the batter, which is a normal phenomenon.

Add an appropriate amount of cooked black sesame seeds, Parmesan cheese powder, or Japanese style Qinghai moss powder, and mix well.

Heat both sides of the pan, add a spoonful of Chicken rolls batter, fry it until it is golden, and roll it up with chopsticks. The Chicken rolls will become crispy after cooling.

This method is suitable for making home version egg rolls.