BASAKKWACE'Z KITCHEN.
EGG ROLL
INGRDIENTS
Eggs
2 cups of white wheat or all purpose flour
½tsp baking powder
¼ cup of softened unsalted butter(salted butter works too)
⅓ cup of evaporated milk
3-4tbsps of water
1tsp of salt
1tsp of black pepper
¼tsp of nut meg
1½ of sugar
½tsp of dry grinded pepper or red pepper flakes
3-4cups of oil for frying.
METHOD
Boil the eggs for about 5 minutes. soak in cold water and gently peel off the hard shell.
Sieve the flour and add all the ingredients except the milk and water. Combine until the mixture looks a little grainy; then add the milk. If the milk is not enough, add some more or finish off with the3-4tbsps of water until the dough forms. Knead
On a clean and floured work top, roll out the dough. Using a small bowl or a small round cookie cutter, cut out circles big enough to fit each egg.
Gently place each egg into the cut out dough and roll together to form a ball while smoothing it out with the palm of your hands.
Cover the rolled dough egg rolls with a cling wrap and let them rest for 30 minutes to an hour in the refrigerator.
Heat up the oil for frying in a deep frying pot. Using a well rounded spoon, drop each ball into the hot oil and fry until golden brown. Using a slotted spoon, remove from the oil, drain on to a paper towel and serve with a chilled drink, or as an appetizer.
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MRS BASAKKWACE.
managarciya
