Cooking Steps

1. 

   Step1:Beat up the egg liquid, add sugar, salt and mix well. Then add the melted liquid butter and mix well.

2. 

   Step2:Sift in the low gluten powder and mix it into a uniform batter. The batter is a bit like half melted ice cream.

3. 

   Step3:First of all, preheat the egg roll mold. The degree of heat is that the hand can feel the heat at a height of about 10cm. After preheating, it is recommended to bake with a small fire all the time, so as not to be too late for operation.

4. 

   Step4:Use an ice cream spoon to dig most of the batter into the upper middle of the omelet mold. Close the omelet mold quickly. The hot air will come out. About 2030 seconds. Turn over and continue baking.

5. 

   Step5:Open it and have a look. It's a round cake. Put some batter in the middle of the top of the cake. Put a piece of seaweed like the pattern. Close it. Turn it over (at this time, the seaweed is under the cake) and continue baking. Make the seaweed and the cake together.

6. 

   Step6:You can fold it when there is a light golden yellow on the edge. First place a little floss in the middle. Fold the left side to the middle. The position is about 1 cm wider than the seaweed. Also fold it from the right to the middle. Finally, fold it from the bottom to the to

7. 

   Step7:Close the mouth down and gently press it to fix and take out.

8. 

   Step8:The thin skin of the egg roll is crispy and memorable. The pine and laver are unforgettable. One by one. They can't stop taking them. They can't stop eating.

9. 

   Step9:I separated out a few spoons of batter and added some chives to make a chives flavored omelet.