Main ingredients: 80g butter, 1g salt, 60g granulated sugar, 60g low gluten flour, 2 eggs, a few drops of vanilla extract

Original Crispy Egg Rolls

1 soften the butter at room temperature, add the granulated sugar and salt, use a whisk to beat well, and then add the eggs in small batches to mix well.

2Sift in the gluten flour, mix well with a spatula, add the vanilla oil, mix well, and chill in the refrigerator for 30 minutes.

3Remove the batter from the refrigerator and return to room temperature.

4Heat a nonstick skillet over medium-low heat. Spoon 1 tsp. of the batter into the pan, then remove from the heat and swirl slowly to spread the omelet batter evenly throughout the pan.

5Place the pan back on the heat and heat over low heat for about 1 minute, turning when the edges start to brown, spreading both sides until golden brown, then, using a heat-resistant stick as an aid, roll the cake up in the pan while still hot, remove from the pan to set, and then pull out the stick.

Tips:

If you have thin heatproof gloves, you'd better put them on, they're super hot, and my fingertips are red.

Some black sesame seeds should be added, the color is better, it will also be more delicious.

Don't beat the butter, just beat it well. Otherwise the egg rolls will crumble when you touch them.