蛋卷 Egg Rolls

食谱 ingredient：
软化的黄油 soften butter 230g
全蛋液（室温）Eggs ( Room temperature ) 6颗
低筋面粉 self-raising flour 220g
砂糖 sugar 150g
吉士粉 custard powder 10g
奶粉milk powder 10g
食用小苏打 baking soda 2g
要点：
1.食用小苏打能使蛋卷更加酥松，增加口感
2.这个配方要常温的鸡蛋，如果用冷藏的蛋液加入黄油中就容易出现水油分离的情况。加鸡蛋液要分三次以上加入，每次都要打发充分
3.如果出现水油分离也不要紧，可以把打发盆放在温热的水里再打发一会就融合了
4.蛋卷锅需要提前预热，预热充分再挤蛋卷糊
5.每面大概加热15-18秒
6.卷完不用立刻把金属卷棒抽出，可以直接做下一个，等下一个快好的时候，再把金属卷棒抽出来就不烫手了
7.这个配方不需要再减糖了，不会很甜。
1. Baking soda can make the egg rolls more crispy and increase the taste
2. This recipe requires room temperature eggs. If you use refrigerated eggs to add to the butter, it is easy to separate the water and oil. Add the eggs more than three times, and beat it thoroughly each time
3. If the water and oil separate, it doesn’t matter. You can put the beating bowl in warm water and beat it for a while to blend it
4. The egg roll pan needs to be preheated in advance, and then squeeze the egg roll batter after it is fully preheated
5. You don’t need to pull out the metal rolling rod immediately after rolling. You can do the next one directly. When the next one is almost done, pull out the metal rolling rod so that it won’t be hot
6. This recipe dose not need to reduce sugar, it will not be very sweet.
#蛋卷 #eggroll #eggrollrecipe
Thanks for watching ,if you enjoy my channel
please subscribe ,like&share!
谢谢收看，喜欢我的频道记得订阅，按赞，分享哦！
/ @littlekitchendameishi