# Fourth Baking Contest and is Love to Eat Festival#vanilla Chocolate Egg Rolls
1.
Prepare materials.
2.
Put the butter at room temperature earlier, put the eggs at room temperature, and put salt, flavor and sugar. The sugar is best divided into three times. After the egg is absorbed, put the sugar next time, and beat evenly.
3.
Beat the room temperature butter into a canopy shape to make it more delicious.
4.
Pour the egg liquid into a bowl of butter 2-3 times, beat evenly with Blender, and then sift in low-gluten flour.
5.
Make a paste.
6.
Use a pan, spray a layer of oil when it is cold, and then use a brush to sweep evenly.
7.
Turn on low heat and pour a small amount of batter. The amount of egg mixture is enough to spread into a pancake. Don't put too much at one time. I would rather add a little bit more than it is. Pour in the batter and tilt the pan on all sides. Spread the bottom of the pan in a thin layer. You can also use a flat thing to apply oil and spread the batter. This is best for noodle scraping. This time, a spatula is used to help spread the batter. Try to spread it out as thinly as possible.
8.
When the batter has solidified and is almost cooked, gently lift it up with a spatula, turn it over and bake it, press it down slightly with a plastic spatula, and bake it until the egg is cooked.
9.
Use a slender cylinder like chopsticks to roll the omelet into a roll. This time, I used long chopsticks for deep-fried things, which are very useful.
10.
Turn on the oven first, wait for the oven to heat up, turn off the power, and then put the egg rolls in for slow baking, or place it next to the Heater to dry.
