Basic Introduction of Xiamen Seaweed Chicken rolls. It is an excellent choice for your leisure, overtime, travel, and holiday gift giving. Handmade, of superior qualityWhat are the characteristics of Xiamen Seaweed Chicken rolls
The appearance is delicious in color, delicate and crisp, with a fragrant seaweed aroma paired with rich coconut milk, leaving an endless aftertaste
How to make Xiamen seaweed Chicken rolls
Material: low powder 80g butter 100g whole egg liquid 180g fine granulated sugar 30g salt 1/4 teaspoon seaweed powder 8g
1. Put the butter, sugar and salt softened at room temperature into an oil-free and water free container<2. Use an electric mixer to beat the butter evenly
3. Pour in the egg mixture in batches, stir each time until the egg mixture is completely absorbed, and then add new egg mixture. It was divided into about ten times, with only about 20g of egg mixture poured in each time
4. If the amount of eggs is relatively large and there may be a slight oil-water separation later, then a few grams of low powder (within the amount) can be sieved and stirred together to prevent oil-water separation. However, it should be noted that every time the egg mixture is added, it must be thoroughly stirred. If there is a large amount of oil-water separation, it cannot be remedied<5. Pour the low flour and seaweed powder into the mixed butter, cut and mix into a uniform batter
6. First heat the two sides of the Chicken rolls pan on the fire, and pour some batter into the upper middle of the Chicken rolls pan. Attention, because the pot needs to be pulled down from the top, if the batter is poured in the middle, it may be difficult for the top part to have more batter; When performing the first operation, you can first pour in a small amount of batter and feel how much batter your pot can handle. Then gradually increase the amount of batter afterwards. Do not pour too much batter at once, as it will leak everywhere<33. Be careful not to burn your little paws