Yeast has no business in Eggroll dough if you want a crunchy texture #eggroll #eggrolls #eggrollmaker #snack #evascakes @Eva’s Cakes
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Makes 12 rolls 20g bread flour 100g milk Combine in a saucepot to make tanzhong . Cover and set aside. Dough: 340g bread flour 57g melted unsalted butter 80g warm milk 1 whole egg 1 egg yolk 50g sugar 7g yeast 1/2tsp salt (mix salt to flour first) Add the tanzhong paste Mix together for about 8-10mins Filling 1 tbsp cinnamon powder 1/3 cup unsalted butter 2/3 cup brown sugar Proof dough for 1 hour before rolling and adding the filling. Proof again for 30 mins. Bake at 180c for 15-18mins. #Cinnam
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