2, oil, sugar, eggs into the pot and stir evenly, the sugar particles used are large, this step is saccharification, 35 grams of sugar has been tested many times, slightly sweet and not greasy!
3. Sift in ordinary flour, pour in milk and mix well, without particles. If it is too thick, you can add 10g milk.
4, stir into a flowing egg paste, not too thin, what to do if it is too thin. It will taste bad. If you accidentally get too much, just add water.
5. Preheat the mold, simmer, pour a spoonful of batter, close the lid and stay for about 15 seconds, and continue to turn over 15 seconds. Remember not to exceed this time. After my precise calculation, 15 second is the best.
6. Hold it with chopsticks and roll it up while it is hot. Don't roll it too tightly, it will affect the taste, just one and a half laps. You can't run one lap more or one lap less.
7. Gently hold the bottom for about 3 seconds, then set it, and then put it aside. It doesn't taste good when it is hot.
8, an egg roll that can be made of about 15, cool in a ventilated place, crisp and delicious.