1. Use a food processor to beat the white sugar into powdered sugar.
2. The butter melts into a liquid through water.
3. Add corn oil to the butter and mix well.
4. Add the powdered sugar made in step 1 and mix well.
5. Add egg white and beat evenly.
6. Sift in low flour, stir evenly, and get the original batter.
7. Take a large spoonful of the original batter into another container, add an appropriate amount of cocoa powder, stir evenly, and get the cocoa batter.
8. Put the cocoa batter into the piping bag and cut a small opening at the bottom.
9. Spoon the original batter into a non-stick baking pan and spread it out with the back of the spoon. Pull the cocoa batter onto the original batter. The second floor of the oven is 165 degrees, about 7 to 8 minutes. (The temperature depends on your own oven, and the time also depends on the situation, because the thickness and thickness of the batter will affect the baking time)
10. Wrap the watercolor pen with tin foil, roll up the egg roll skin while it is hot, and take it out after the egg roll cools and sets.
11. Be sure to roll it up quickly while it's hot, it won't be easy to roll when the egg roll becomes crispy after cooling.
