Author: sweet surrender

I make this every year for CNY. This is a healthier version compare to those that are fried and you can store it longer. You need an oven for this.

Ingredients:
See picture.
Meat floss can be pork or chicken.

Tips:
Buy floss that is salty because sweet floss will produce moisture after you bake it and you will have soft mini spring rolls which is not really a good thing to serve to your guests. If you insist, then make sure u bake it everytime before serving just to make it crispy again. You can replace floss with sambal(dry) or whatever you like. As long that they are dry.

Instructions:
1. Cut the pastry sheets into smaller squares. The size is your choice, the bigger it is, the bigger your spring roll will be and take longer time to bake. Take a sheet and place the meat floss on top of it. For me, I cut them into 3×3.

2. Roll them.
How to roll?
There are different ways of rolling. Here’s one way. Fold the top corner where the floss is. Roll halfway down and fold in the two sides, then continue rolling until almost reach the end. Wet your finger with corn starch and apply it to the end of the pastry sheet. Lastly, roll towards the end.

4. Viola! Done. make sure u keep the pastry sheet moist. Exposing it to the air will make it dry and you will not be able to roll it anymore. Cover it with moist towel or muslin while your are doing it. If you don’t want to bake it first, you can keep them in container and store in the fridge. Not freezer ok? However for the leftover pastry sheets, store them in the freezer.

5. To bake, use 140 degree Celcius for 25 minutes. I can’t guarantee it will be crispy with this setting. It’s just a guide. If this setting can’t achieve the result, add more time to it until you are satisfied. Don’t overbake! Just make sure it’s crispy. After that, let it cool and store in air tight container.

1. Ingredients: Flour and butter in room temperature. No measurements available.

2. Fried the flour before anything. Heat the wok and pour the flour in and stir fried it. No oil or anything is added. It’s just pure flour. How to know when it’s ready? Well… when it looked dry to you ;p ahha… then it’s done. Remember to shift it after u fried it.

3. Mix the flour and the butter together. You can mix it with hand or cake mixer. Hmmm… I think it tasted different using hand because last time I used my hands, the texture was different but I’m just too lazy and it will take a long time so I use cake mixer. That’s how I noticed the difference of the texture. I don’t know how to describe the difference you have to try it for yourself.

4. Since no measurements were given, a rule of thumb is:
If the dough is too wet/soft, add more flour. If its too dry, add more butter. You should be able to mould it without it crumble/break.

5. Pinch a bit of the dough and make a small ball that has the diameter of RM0.10. I prefer this size because it’s easier to eat, not everyone has a big mouth ok? If you want it bigger it’s up to you. The bigger it is the longer it will take to *dry.

Put it on the baking tray and bake. Use 170 degree Celcius, 25 minutes. However, you just have to experiment with it. I can’t guarantee it will be *dry with this duration. You might have to bake it longer. Just remember that don’t put the heat too high. Somewhere in the middle will do.

When it’s out from the oven, sift icing sugar/glucose/refined sugar/castor sugar on them. Some even use milk powder. Personally I prefer milk powder but since some people can’t have milk so it’s safer to use sugar.
Let it cool and store in air tight container.

*dry: The flour is cooked when you stir-fry it. The main aim to put it into the oven is to dry it. Some people prefer it a bit moist, some prefer it dry. So it’s up to you. Just make sure it’s not the same texture as the beginning.

Happy trying. ^_*

1. Ingredients: Seaweed, egg white, salt and pepper(depending on how salty or peppery u want), spring roll pastry.
Mix the egg white and the salt and pepper.

2. Spread the egg white on a sheet of spring roll pastry or the seaweed sheet(your own preference). Then paste the seaweed on it. Then spread the egg white again on another sheet of spring roll pastry or the other side of the seaweed and paste them together again.

3. Cut them with a pair of scissors. The size, the shape, up to you. You can twist it in whatever way you want.

4. Deep fried them until turned golden in colour or crispy. Soak up all the oil and cool them before store in air tight container.

Optional: Sprinkle with salt and pepper before storage.