1. Take a large bowl and beat the eggs into the bowl.
2. Put the powdered sugar in and stir.
3. The butter melts in water.
4. Add the butter to the egg batter and stir until emulsified.
5. Sift in low powder.
6. Sift the mixed batter and let it sit for 30 minutes.
7. Learn to cook non-stick frying pan and heat it over low heat, put the batter into the piping bag, and squeeze into the batter in a circle.
8. The batter is slightly yellow and set and rolled up in the pot while it is hot.
9. The egg rolls will become crispy when cooled.
Tips:1 The well-mixed batter must be sieved to prevent the gnocchi which can not be mixed to block the piping mouth.
2 The batter must be squeezed out in a circle.
3 After the eggs are rolled into the pan, fry them on a low heat, and roll them up while they are hot.
When rolling 4 egg rolls, use chopsticks in one hand and a wooden spatula in the other. It is easy to operate.
