Egg Roll Cookies 香酥薄脆的蛋卷
Crispy Egg Rolls
乎底锅也能做蛋卷，而且很香很松脆
Ingredients:
3 eggs (125g), 100g butter 80g low-gluten flour, 20g Almond floukr, 50g sugar, 20g Heavy cream (35%), 1g salt
Egg roll batter production method 1:
1) Add softened butter, sugar, and cream to a large bowl and whisk until smooth and fluffy, and the butter becomes lighter in color.
2) Add egg liquid (one by one), stir to combine, sift in low-gluten flour and salt and stir well. (Because the batter contains less flour, there will be a little oil and water separation, which is a normal state). (you can add other flavors)
Egg Roll Batter Method 2:
Break the eggs into a large bowl, add sugar, whip the cream to fluff, add the melted butter (use it after cooling), stir well, add flour, salt and almond powder. Continue to stir until it becomes a paste. Heat the pan and add the egg roll batter, and roll it up with a round wooden stick (chopsticks) when it is a little golden. For specific operation, please watch the video. When it cools down, it will become crispy immediately. When eating, remember to pick up the falling omelet slag with your hands.
Tips:
1. Use low heat, the batter Is thin
2. Roll only when it Is hot, turn the chopsticks to roll
3. If it is not crispy, it means that the heating time Is not enough and the dough has too much moisture 4. You can put them In the oven at 110 degrees and bake it for a while, it will be crispy.
香酥薄脆的蛋卷
原料：
雞蛋3個（125克）、黃油100克 低筋麵粉80克、杏仁粉20克、糖50克、 奶油25克（35%）、鹽1克
蛋卷面糊制作方法1:
1）在一個大碗裡加入軟化的黃油，糖，奶油用蛋抽攪拌至順滑蓬鬆黃油顏色變淺。
2）加入雞蛋液（逐個），攪拌融合，筛入低筋麵粉和鹽攪拌均勻即可。（由於麵糊含麵粉少會有點油水分離這樣子是正常的狀態）。 （你可加其它口味）
蛋卷面糊制作方法 2:
將雞蛋打入－個大碗裡，加入糖，奶油用蛋抽攪拌蓬鬆，加入融化後的黃油（凉後使用）攪拌均勻加入面粉，鹽和杏仁粉。續繼攪拌成糊狀待用。 把锅加热再放入蛋卷面糊，煎至有点金黄的时候用（筷子）圓木棍卷起来。具體操作，請看視頻。放凉就会马上交酥脆，吃的时候记得用手接着掉下来的蛋卷渣渣哦 。
貼士：
1. 用小火，麵團會變薄。
2. 趁熱捲，翻轉筷子卷 。
3. 如果不酥脆，說明加熱時間不夠，麵團水分過多。
4.可以放入110度的烤箱裡烤一會兒，就會酥脆的。
