Macau Egg Rolls
Golden, crispy egg rolls with rich egg fragrance, a traditional Macau handmade souvenir. Every bite brings happiness; easy to make at home.
Ingredients
6 items- Cake flour 100 g
- Unsalted butter 80 g
- Eggs 2
- Granulated sugar 60 g
- Salt 1 g
- Black sesame seeds 10 g
Nutrition
Steps （7 steps）
In a large bowl, combine 80 g softened butter, 60 g sugar and 1 g salt. Beat with an electric mixer on medium speed for about 2 minutes until pale and fluffy like feathers.
Beat 2 eggs in a small bowl. Gradually add the eggs to the butter mixture in 3-4 additions, beating well after each addition until fully incorporated and smooth to avoid curdling. The mixture should be light and creamy.
Sift 100 g cake flour into the butter-egg mixture. Fold with a spatula until no dry lumps remain. Add 10 g black sesame seeds and mix until evenly distributed.
Preheat an egg roll pan or a square skillet over medium heat for 1 minute and lightly brush with oil. Place about 20 g of batter in the center, quickly cover with the lid or a parchment paper and press flat.
Cook over medium-low heat, about 1-2 minutes per side, until golden brown with lightly charred spots and a fragrant egg aroma.
Immediately use two forks or chopsticks to roll the hot pancake into a cylinder from one end. Press the seam down to set. Be careful of high heat.
Repeat steps 4-6 with remaining batter. Let the rolls cool completely on a wire rack until crispy. Store in an airtight container for up to two weeks.
Tips
Roll the egg rolls while they are hot, as they cannot be rolled once cooled and crisp. Ensure they are completely cooled before sealing to avoid sogginess. You can add coffee powder or matcha for variety.
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