We are counting down to the Chinese New Year at our house. And the plan is that we will make a traditional Chinese snack every day until the New Year's day. So this is item #1 on our count-down menu: Crispy Egg Roll Cookies.
You may have seen the store version in Asian grocery stores.
But the homemade ones are so much more buttery and delicate.
And Here's the recipe:
(translated from http://blog.sina.com.cn/s/blog_5c6213d10102e1hr.html)
Ingredients:
（Makes about 30)
- 3 1/2 TBSP butter (soften)
- 3 eggs
- 1/2 cup of sugar
- 1 2/4 cups of cake flour
- 1/2 tsp of vanilla extract
- 1 tsp of lemon juice
- roasted sesame seeds (optional)
How to:
- beat the sugar and butter together on low speed with a hand mixer
- add one egg at a time to the butter sugar mixture, until all eggs are combined in the mixture
- add the vanilla and lemon juice to the mixture, mix until they combine
- add the cake flour to the mixture, and mix until smooth
- let the batter sit for 15 minutes.
- heat up a pan on low heat for a minute.
- drop a tablespoonful of the batter in the middle of the pan
- twirl the pan and make the batter roll in a circle from the center to the side, forming a very thin layer of crepe looking batter.
- let the batter cook for about 25 seconds (on low heat) or until the bottom is slightly brown.
- use a chopstick/skewer to roll up the cooked sheet quickly on the pan (the sheet is soft and hot when it is just cooked, 1 second after you lift it up in the air, it will crisp up and then it will be impossible to roll)
- let the roll cool down for 5 minutes.
For sesame version, just mix in the sesame seed into the batter. And cook it the same way.
Enjoy!
香脆鸡蛋卷食谱
蛋卷糊的食谱是完全按照这个博客上做的。
香脆蛋卷-零失败且不腻不膻的秘方
（我所有材料减半，做出来大概30个蛋卷，上面英文版里是转换成cup/TBSP/tsp的计量）
因为家里没有电饼档 （有的话可以直接跳过转蛋浆的程序，快好多）
调好蛋卷糊之后
- 小火烧热平底锅
- 把一小勺蛋糊到在锅中央
- 用转锅的方法把蛋糊摊成很薄的一层蛋饼
- 小火大概20-30秒，到能隐约看到蛋饼的底层有点浅棕色
- 用筷子/竹签之类的，在锅里迅速把蛋饼卷起来（动作要快啊，锅里的蛋饼是软的，很好卷。一旦离锅一秒钟之后就成脆的卷不起来了）
- 把蛋卷架着凉凉（凉了以后才会脆）就可以开吃啦。
喜欢吃芝麻口味的，在蛋糊里加上熟芝麻，一样的方法做就是啦。
