Crispy sweet potato roll(xiang cui fan shu juan )

Crispy sweet potato roll

Introduction:

"Sweet potato, also called sweet potato. For a time, the circle of friends set off the wind of making sweet potato rolls, one by one for practice. Many people buy sweet potatoes and only know how to cook them. Are you one of them

Production steps:

Step 1: slice the sweet potato into thin slices and steam until completely cooked.

Step 2: add appropriate amount of pure milk or condensed milk, raisins (if you add condensed milk, you can not put raisins), black sesame.

Step 3: mix well to form mud.

Step 4: put a piece of wafer paper on top of the mashed sweet potato.

Step 5: roll up from bottom to top.

Step 6: apply a layer of egg.

Step 7: add another layer of bread bran.

Step 8: glue the egg liquid for the second time, and then the bread bran for the second time.

Step 9: heat the oil in an oil pan to 80% heat.

Step 10: put in the sweet potato roll.

Step 11: deep fry until golden on the surface, then remove.

Materials required:

Sweet potato: 2

Bread bran: right amount

Egg liquid: right amount

Milk: moderate

Raisins: moderate

Black Sesame: right amount

Note: 1. After wrapping with Weihua paper, glue egg liquid and bread bran twice, in order to make the skin more crisp and look better. Of course, it's mainly better. 2. When frying in the oil pan, the oil must be heated at least 80% of the time. When the oil is first put into the pan, it will chirp and float up. The skin will be more crispy. Then turn the heat down immediately, otherwise it will go too far. This degree is under your control. Next, the oil is hot, so just use a small fire all the time. 3. Slicing sweet potato into a steamer can shorten the steaming time.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Xiang Cui Fan Shu Juan