homemade black sesame egg rolls (frying pan method) 手工芝麻鸡蛋卷（平底锅方法）

ingredients (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

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

whisk 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

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

add 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

in 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

use 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）

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

once 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

cook 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！）

place 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

remove 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

turn on heat to medium fire
开中火

using 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

remove 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