Simple Way to Prepare Delicious Egg-free Chewy Corn Rolls

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, egg-free chewy corn rolls. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Egg-free Chewy Corn Rolls is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Egg-free Chewy Corn Rolls is something that I’ve loved my entire life.

My egg rolls are basic, simple, and yet delicious, so people always beg me to make them. Reviews for Photos of Egg-Free Sweet Corn Casserole. Egg-Free Sweet Corn Casserole. this link is to an external site that may or may not meet accessibility guidelines. Stir in the wet ingredients–milk, oil, vinegar, and corn syrup.

To begin with this recipe, we must first prepare a few ingredients. You can have egg-free chewy corn rolls using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Egg-free Chewy Corn Rolls:

1. Get Bread (strong) flour
2. Take Instant dry yeast
3. Prepare Salt
4. Make ready Sugar
5. Take Water
6. Get combined Canned corn liquid, water
7. Prepare Butter
8. Take Canned corn kernels, drained

I convinced my mom to share her Vietnamese egg rolls recipe and now you can make them at home! This was not even close to the egg rolls I grew up eating. Since there were some similarities between Chinese and Vietnamese food, I expected something closer to my mother's crispy, light egg. Authentic Vietnamese egg rolls can be made right at home, no need to make a special trip to your favorite Vietnamese restaurant!

Steps to make Egg-free Chewy Corn Rolls:

1. Drain the canned whole corn. If there is too much moisture, the dough will become sticky, so if possible, let the corn sit in a colander overnight.
2. Combine the juice from the canned corn with water to a total of 120 ml liquid. If there is no liquid, water alone is fine.
3. Combine all of the ingredients except for the butter and whole corn, then add the butter midway through mixing. In a bread maker, knead for 10 to 15 minutes. Knead for 20 to 30 minutes by hand.
4. Spread the dough and add the drained corn.
5. Wrap the corn, then repeat the process of kneading and stretching and folding. The corn will come out of the dough and become sticky, so mix in.
6. After mixing, form a ball, put it in a bowl, cover with a lid or plastic wrap, then allow it to rise for 40 minutes to 1 hour for a 1st proving. (At a room temperature of 20C°, this took 1 hour.)
7. It should look like this. Coat your fingers in flour and poke a hole; if it doesn't close up, then they're ready. (The hole should slowly get smaller.)
8. Divide the dough into 10 pieces with a scraper or similar implement, then roll them into balls (about 43 g each). They should be sticky, so dust your work surface.
9. Wrap in plastic to prevent from drying out, then let sit for 20 to 30 minutes.
10. Reshape the balls, place them on a baking tray, then allow a final proving. It should take anywhere from 30 minutes to 1 hour. (It took me an hour with a room temperature of 20°C.)
11. Preheat the oven to 200°C. After the dough rises, make a single vertical slash in the dough with a baguette knife.
12. Mist with water before putting into the oven, then bake for 15 to 20 minutes in the oven preheated to 200°C. When cut, they should look like this.
13. This recipe is adjusted to suit the winter months. When it's warm in the spring and summer, it might be best to reduce the amount of liquid. (I will add more on this another time.)

Since there were some similarities between Chinese and Vietnamese food, I expected something closer to my mother's crispy, light egg. Authentic Vietnamese egg rolls can be made right at home, no need to make a special trip to your favorite Vietnamese restaurant! I'm sharing with you the tips and tricks on making your egg rolls authentic as well as what to buy at your local asian market so you don't have to guess what to get in. We call egg rolls "spring rolls" (春卷, chun juan) in China. It's a festive dish that people cook and enjoy on Choose good frying oil with a high smoke point such as peanut oil, sunflower oil, or corn oil.

So that’s going to wrap this up for this exceptional food egg-free chewy corn rolls recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!