🍳 蛋卷（平底鍋版）

Egg Rolls (Pan-Fried)

【 食材】

三個雞蛋

三十克低筋麵粉

八十克牛奶

二十克白糖 或 少許鹽

少許食用油

3 Eggs

30g Low-gluten flour

80g Milk

20g Sugar or a pinch of salt

A little Cooking oil

【 製作步驟 】

1️⃣   雞蛋打散，加入糖或鹽攪勻。

Whisk eggs, then mix in sugar or salt until well combined.

2️⃣   分次少量加入牛奶，邊加邊攪拌至均勻。

Gradually add milk in small portions, stirring continuously.

3️⃣   篩入低筋麵粉，攪拌成順滑、可流動的稀麵糊。

Sift in low-gluten flour and stir into a smooth, runny batter.

4️⃣   平底鍋開最小火，倒入一勺麵糊並迅速轉動鍋子，攤成薄餅。

Heat a non-stick pan on lowest heat, pour batter, and swirl quickly to form a thin crepe.

5️⃣   小火慢煎至邊緣翹起、表面凝固，翻面再煎約5秒。

Fry on low heat until edges lift, flip and fry for another 5 seconds.

6️⃣   趁熱用筷子迅速將蛋餅捲起，放涼後即可變酥脆。

Quickly roll it up while hot; it will become crispy once cooled.

【 小貼士】

小火慢煎，徹底烤乾水分是酥脆的關鍵。

Fry on low heat; removing all moisture is the key to crispiness.

麵糊越稀，蛋餅越薄越酥脆。

The thinner the batter, the crispy the egg rolls.

出鍋時立刻捲起，蛋皮一涼就會變脆、易碎。

Roll immediately out of the pan; it hardens once cooled.

風味變化

可加入抹茶粉、可可粉或紫薯粉調色調味。

Add matcha, cocoa, or purple sweet potato powder for variations.