Hand Made Egg Roll 香脆手工蛋卷

Making egg rolls has been on my to-do list for quite some time. It is a very straightforward recipe, using only butter, egg, sugar, and flour. They just need to be blended together with a handheld mixer for a few minutes and the batter is ready to be cooked. But it does need a special pan that can be flipped to cook both sides. I tried different recipes and this one is the best, full of egg flavor and with a pleasantly crunchy texture.



There are many similar tortilla press or egg roll making pans in the market. Choose one that has a flat cooking surface. This is the one I use:

這款手工蛋卷我一直都很想做，但遲遲都未成事，一來工作煩忙，二來要有一個特別的工具....

做法及材料其實很簡單，以下是我經過眾多試驗後最滿意的食譜，充滿蛋香，入口鬆脆。

Ingredients to make about 20 rolls:
50g unsalted butter, melted and cooled 無鹽牛油溶液
72g sugar 糖
2 whole eggs, large 大蛋
54g cake flour, sifted 低筋麵粉，過篩
1 tsp pure vanilla extract 雲呢哪香油

1) Beat the eggs with sugar until the mixture is pale using a handheld mixer or by hand with a whisk, about 3 minutes.
2) Add vanilla extract and melted butter and beat until incorporated. This will take another few minutes.
3) Add sifted cake flour and beat for 1 more minute.
4) Heat up the tortilla press. Scoop about 1 tbsp of batter onto the pan. Close it up and heat for 20 seconds. Turn to the other side and heat for another 20 seconds.

5) Open the press and roll it up using a chopstick with the help of a spatula.

6) Cool completely on a rack before serving. Store in an airtight container to retain freshness.

Notes:
1) Other flavor suggestions: black sesame, coffee, chocolate or matcha.

2) It is important to watch the heating time. Undercooked egg rolls will not be crunchy. Overcooked ones will burn. Other improvised tools for rolling can be used as well besides a chopstick.
3) The egg roll has to be rolled up immediately after cooked, when it is moldable. It will harden and break easily after cooling.
4) Stale egg rolls can be re-crisped by heating in an warm (325F) oven for a few minutes.

1) 蛋加糖用打蛋器打約三分鐘。
2) 加雲呢哪香油及牛油溶液，再打約三分鐘。
3) 加入已過篩的麵粉，打約一分鐘。
4) 燒熱蛋卷鍋，放一湯匙蛋漿，蓋上鍋，廿秒後返轉，再煎廿秒。
5) 立刻趁熱卷起，放架上待涼。放存氣盒可保新鮮。

 

注意事項：
1) 其他口味：黑芝麻、咖啡、朱古力或綠茶。
2) 要注意煎的時間，過短蛋卷會不夠脆，過長會燒焦。除了筷子，其他長形的器具也可用。
3) 蛋卷煎好後要立刻卷起，涼了變硬及脆，不能卷。
4) 蛋卷放久了不再脆？可以放預熱了的325度焗爐焗幾分鐘便可。