1. Bring the butter to room temperature earlier, put the eggs at room temperature, add salt, flavor and sugar, the sugar is best to put in three times, wait for the egg liquid to absorb and then put the next sugar, beat evenly;
2. Beat the butter at room temperature into a canopy shape, so that it tastes more delicious;
3. Pour the egg liquid 2-3 times into a bowl of butter, beat evenly with Blender, and then sift in low-gluten flour;
4. Make a paste
5. Use a frying pan to spray a thin layer of oil while it is cold, and then use a brush to sweep evenly;
6. Turn on low heat, pour in a small amount of batter. The amount of egg mixture is enough to spread into a pancake. Don't put too much in one pass. I would rather add a little more than it is. Pour in the batter and tilt the pan on all sides so that the egg mixture can be Spread the bottom of the pan in a thin layer, or 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 as thinly as possible;
7. When the batter is solidified and almost cooked, gently lift it 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;
8. 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.
9. It happens that the weather is very humid, and the cooled egg rolls will be affected by the lake. The food dryer is used to dry this time. The effect is very good and it is very crunchy. If there is no dryer at home, you can turn on the oven first and wait for the oven to heat up. When the power is turned off, put the egg rolls in to bake slowly, or put them next to the Heater to dry.
10. If you want to try other flavors, such as chocolate flavor, I used about half of the batter this time. Put 2 teaspoons of chocolate powder specially used for baking in the batter and stir evenly. Spread and roll with the above method.
Tips:1. Family-made egg rolls must be thin and even without a machine, so we try to dilute the batter as much as possible;
2. Put an appropriate amount of vanilla essence to have the fragrance of vanilla, and the second is to chop off the fishy smell of fodder eggs;
3. The butter is best to be at room temperature in advance. If you are eager to bite faster, don't put it in the microwave oven. Just put it near the heater. I think it is ok to put the butter in the microwave oven, but I don't think it is so creamy.
4. When putting the batter, don’t get too hot in the pan, otherwise the batter will solidify when you put it on the batter. When you tilt or scrape the batter again, the first place to be heated will be thicker. In this way, the whole cake will be thick and thin. Not evenly enough, but after all, the family’s food doesn’t need to be too precise. Anyway, it’s all in the family’s belly, so it’s up to you.
