Mix the Mayo Sauce: Prepare a clean bowl, then combine 200 grams of mayonnaise, 4 tbsp of sweetened condensed milk, 60 ml of liquid cream, and 1/2 tsp of ground white pepper. Stir all these sauce ingredients using a spoon until completely even and thick, then set aside.
Prepare the Egg Powder Binder: Prepare two separate small bowls. In the first bowl, dissolve 26 grams of Whole Egg Powder Mix + 78 ml of boiled water for the crepe skin dough. In the second bowl, make a solution with the exact same measurements, which is 26 grams of Whole Egg Powder Mix + 78 ml of boiled water specifically as the outer dipping liquid. Make the Skin Dough: Put 300 grams of medium-protein flour, 3 tbsp of tapioca flour, 1 tsp of salt, and 1 tsp of mushroom bouillon into a large bowl. Slowly pour in 600 ml of boiled water while continuing to whisk using a wire whisk, then add the first bowl's egg powder solution (26 grams Whole Egg Powder Mix + 78 ml boiled water) along with 2 tbsp of cooking oil. Strain the wet dough so it is free from coarse lumps.
Cook the Rissole Skin: Heat a flat non-stick Teflon pan on the stove over low heat. Pour one ladle of the liquid dough into the base of the Teflon, then swirl the pan to form a thin round layer. Wait a few moments until the edges of the skin peel off on their own, then remove and repeat this crepe-making process until it yields 16 cooked skins.
Fill and Fold: Spread 1 piece of cooked crepe skin on a plate or cutting board. Arrange 1 piece of sausage from the total 16 halved sausages, place 1 cheese stick from the 80 grams of cheddar cheese cuts, and add 1 tbsp of the melted mayo sauce mixture in the center. Fold the left and right sides of the skin inwards, then roll tightly forward to form a closed cylinder. Repeat this process until all 16 rissoles are neatly formed.
Coat with Breadcrumbs: Take the rissole rolls one by one, then dip them into the dipping solution bowl (26 grams Whole Egg Powder Mix + 78 ml boiled water) until the entire surface is evenly wet. Immediately lift and roll the rissole into a tray containing 300 grams of coarse breadcrumbs while pressing gently so the crumbs adhere strongly and thickly.
Fry the Rissoles: Heat a generous amount of cooking oil in a frying pan over medium heat. Drop the rissoles in one by one and fry slowly until the outer skin changes color to a crispy golden brown. Remove the cooked fried snacks, drain with an oil strainer, and serve immediately on a serving plate.
