[ 港式蛋卷]
可制作20--22个

100g 无盐黄油(软化)
35g 糖
20g 炼乳
120g 鸡蛋液(室温)
42g 低筋面粉
一点盐

配料:
熟黑芝麻，芝士粉，日式青海苔粉

1)在一个大碗里加入软化的黄油，糖，炼乳用蛋抽搅拌至顺滑蓬松，黄油颜色变浅。
2)加入一半的鸡蛋液，搅拌融合。筛入低筋面粉和盐搅拌，最后加入另一半蛋液拌匀即可。(由于面糊含面粉少会有点油水分离的样子，是正常的状态。)
3)加入适量的熟黑芝麻粒，或帕玛森芝士粉，或日式青海苔粉拌均匀就可以煎了。

把锅两边加热再放入蛋卷面糊，煎至有点金黄的时候用筷子卷起来。放凉就会马上变酥脆，吃的时候记得用手接着掉下来的蛋卷渣渣哦😁

我用的是这一款蛋卷锅 I use this pan https://amzn.to/2SSpV1S


[Hong Kong Egg Rolls]
Can make 20-22

100g unsalted butter (softened)
35g sugar
20g condensed milk
120g eggs (room temperature)
42g low-gluten flour
A pinch of salt

Ingredients for favoring:
Roasted black sesame seeds, grated parmesan cheese, Japanese-style green seaweed powder(aonori)

1) In a large bowl, add softened butter, sugar, and condensed milk, stir mix until smooth and fluffy, and the butter color becomes lighter.
2) Add half of the egg liquid, stir to mix well. Sift in low-gluten flour( cake flour)and salt, stir, and finally add the other half of the egg mixture and mix well. (Because the batter contains less flour, it will look like oil and water separate, which is normal.)
3) Add appropriate amount of roasted black sesame seeds, or Parmesan cheese powder, or Japanese-style green seaweed powder, mix evenly.

Heat both sides of the pan and put in the egg roll batter, and roll it up with chopsticks when it's a bit golden. Let it cool and it will immediately become crispy. Enjoy the thin crispy buttery Hong Kong style egg rolls 😁