IMG_1689ingredients (makes about twelve 12cm egg rolls)

100g eggs (net weight)
40g caster sugar
1g salt
50g coconut oil (preferred)
60g cake flour, sifted
5g fried black sesame seeds

IMG_1687食材(可做约十二条 12厘米长的蛋卷)

蛋液 100克(净重)
绵白糖 40克
盐 1克
椰子油 50克(推荐用椰子油)
蛋糕粉 60克,过筛
熟黑芝麻 5克

Directions/做法

IMG_1659whisk eggs briefly, then add in sugar and salt. whisk till sugar has dissolved
蛋液略打散后加入糖和盐。打发至糖份溶化

IMG_1660add in coconut oil and incorporate well
加入椰子油、搅拌均匀

IMG_1662add in sifted flour, and mix till batter is no longer lumpy
finally then stir in black sesame seeds
加入过筛面粉后拌至面糊无颗粒即可
最后拌入黑芝麻

IMG_1672in a non-stick pan (DO NOT TURN ON HEAT), pour in a ladle of batter
不粘锅里(不要开火!)倒入一勺面糊

IMG_1673use the back of your ladle and swirl the batter out in a circle ~ as thinly as you can
(you will get better as you go)
运用勺背将面糊盘成一层薄薄的圆面糊~越薄越好
(做了几个后就上手了)

IMG_1674turn on fire to low heat and allow batter to cook
开小火,让面糊慢慢熟透

IMG_1677 IMG_1678once batter turns opaque, use a spatula to flip it over
面糊不透明时即可用铲子将其翻面

IMG_1679cook the other side for about 20 seconds then lift it off the pan
(DO NOT BROWN IT!)
将另一面加热越 20秒后立马离锅
(千万不要将它加热至上色!)

IMG_1668IMG_1669place a chopstick on the cake and roll it up tightly
面片摆上筷子、用其助理将面片卷起

IMG_1680remove chopstick and place rolled cake onto frying pan, seam side down
取出筷子、将卷起的面片摆在不粘锅里、封口朝下

IMG_1670turn on heat to medium fire
开中火

IMG_1671using your fingers, roll the egg roll to and fro the pan to cook it further
用手指将蛋卷在锅里不停前后滚动、将蛋卷完全煮熟

IMG_1686remove from pan once it browns
place on cooling rack to cool completely before serving
上色后离锅
摆放到冷却架待完全冷却后即可享用

Personal notes/温馨小贴士:

– i use a 24cm frying pan. ladle is 2 inch in diameter. i use half a ladle of batter everytime
我用了 24厘米不粘锅~勺子直径为 2寸,每次勺入半勺面糊

– DO NOT attempt to spread batter on a hot pan! you will end up with scrambled egg. after i make a roll, i will run the pan with tap water to cool it down (it’s only a matter of seconds) before spreading fresh batter on it
千万不要在热锅里加入并盘旋面糊!面糊会迅速变炒蛋哈!所以每做一条蛋卷后,我将不粘锅用水过一次,确保不粘锅完全冷却再做下一条(过了水的不粘锅只需几秒钟就能冷却)

– if you brown the batter too much, you may end up with it hardening, hence making it difficult to roll. the roll will just crack away ~ this was what happened to my initial egg rolls
如果面糊太上色,做出来的面片会偏硬、不好卷起。。一边卷、一边碎掉。。。我就是这么报销了几条咯!

– egg roll is soft when you are just done making it. once it cools, it will crisp up
刚做好的蛋卷吃起来软软哒~待它冷却后就自然脆了哈

– i’d give this a 5 star due to its flavour but it turns soft by day 2. oh well, after all, we aren’t making this with the egg roll maker, … anywayz, cover it with foil and put it into 180 degrees C oven (centre rack ~ no preheating required) and bake for about 20 mins. it will crisp up again after cooling. i do suggest eating these fresh
这蛋卷的味道真的很香~挺想给它加分。不过,因隔夜口感欠佳(皮啦!)~所以扣分。嗨~毕竟不是蛋卷机做哒,一定有出入。蛋卷盖上锡纸,放入180摄氏度中层烤箱(无需加热)烤 20分钟让其回一回口感。。冷却后立马享用。建议现做现吃

IMG_1689

 

 

SHARE

Leave a Reply

Victoria Bakes – Baking into the Ether