1. The ingredients are ready to be weighed, and the egg whites and white sugar are added, then add butter and low-gluten flour, and stir to form a batter.
2. Put the batter into the piping bag, I think this is easier to handle
3. I used a thermal conductive plate (so that the heat will be evenly heated). Preheat both sides of the mold for 1 minute on a low fire, and then brush a little butter (5g) on both sides (the first time you brush the bottom, don’t brush it again)
4. Put about 1 tablespoon and a half of the batter on the upper side of the center of the mold (as shown in the picture)
5. Close the mold, turn it over on low heat for 30 seconds, and then heat it for about 1 minute. When there is steam from inside the mold, you can open it for a look, and then turn it over and bake it for 2-3 minutes. Both sides are golden. Yellow is fine
6. Take out the egg rolls with chopsticks, put on gloves and roll it into the shape you need, and place it on a shelf to cool. If you can't finish it, let it cool in a sealed place.
