Egg Roll Biscuits in 5 Flavours (蛋卷)
Recipe Published: Jan 15, 2023
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time note: egg rolls must cool completely before consuming! | Oven Preheating needed: 225°F/110°C | Serving: 24 egg rolls
INGREDIENTS
Egg roll batter:
80 g (2/3 cup) all purpose flour
20 g (2 tbsp) corn starch
70 g (1/3 cup) white granulated sugar
70 g (1/3 cup) unsalted butter, melted
200 g (5) eggs
1 tsp pure vanilla extract
15 g (2 tbsp) milk powder
1/4 tsp baking soda
Pinch of salt
Flavour variations:
2 tbsp ground black sesame seeds
2 tbsp desiccated coconut
2 tbsp dried rose petals
2 tbsp dried osmanthus flowers
TIPS & RECIPE NOTES
This isn’t a complicated recipe but precision matters so pay lots of attention to the timing!
You can use cake or pastry flour instead of all purpose + cornstarch if you have that on hand
Having room temperature eggs + cooled butter ensures a runny batter that will be easier to spread while cooking.
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Batter
1. Melt the butter so it has time to cool.
2. In a bowl, whisk together the eggs, sugar, milk powder, and vanilla until the sugar granules and milk powder have dissolved.
3. In another bowl, mix together the all-purpose flour, cornstarch, baking soda, and salt.
4. Sift the dry ingredients into the eggs and add the cooled butter. Mix until smooth.
5. Pass the batter through a sieve to avoid any lumps.
6. For the flavours, portion some batter into different bowls and combine with the desiccated coconut, ground black sesame seed, dried osmanthus flowers, and dried rose petals. If the batter becomes too thick, thin it out with some milk (1 tsp at a time).
Shaping
7. To cook and shape the wafers, heat up a shallow non-stick pan on the stove. If you have a crepe press, now is the time to whip that out.
8. Turn the heat down to low, and scoop on a mini ice cream scoop of batter (about 1 tbsp).
9. To imitate the effect of a crepe press, immediately lay on a sheet of parchment paper, followed by the bottom of a cake pan, and press it down to create the thinnest layer of batter possible.
10. Remove the cake pan, and set a timer for 1 minute to allow the batter to cook on low heat.
11. While the sheet of the wafer is still warm and soft, roll it up either using just your hands, a chopstick, or with the handle of a wooden spoon to shape it into a roll. Let it cool while you cook and repeat the process with your next wafer.
Baking
12. Place all the shaped egg rolls onto a lined baking tray and bake in a preheated oven at 225°F/120°C for roughly 20 minutes until they become slightly golden brown.
13. Allow the egg rolls to cool completely before enjoying them! Be sure to store them in an airtight container.