How to Make Sesame Crispy Polly Egg Roll (Vegetable Oil Edition)

How to make sesame crispy Polly omelet (vegetable oil version)?

Stir the sugar, salt and vegetable oil with a hand mixer until the sugar and salt melt. (If you stir the sugar into powder first, you can save a lot of time. )

Add the eggs and continue to stir well.

Sift in low-gluten flour and mix well. (Cocoa powder can be screened out with low-gluten flour) Then add your favorite black sesame seeds or shredded seaweed and mix well. * If you like to make the omelet more delicate and even, you can sieve the batter once. (I didn't do this step, the taste should not be bad. )

Firstly, preheat the egg roll mold to make a drop of water evaporate immediately on the surface of the non-stick layer. It is recommended to use a small fire all the time after preheating, so as not to have time to operate or bake.

Egg roll making begins: put a spoonful of batter in the middle of the mold, close it quickly and buckle it. (If you don't like it very thin, you don't need to buckle it. ) generally bake 15-30 seconds, turn it over and continue baking. Generally, it takes a long time to bake opposite. Turn it back and you can roll it up. Stir it up with chopsticks, gently roll it up with a long stick, and gently press the end to prevent it from spreading.

After completely cooling, the taste will be crisp.

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