0 failed to replace Maxim's egg rolls

Before a friend sent a box of Maxim's egg rolls, the little sister at home showed off in one day, and then I kept saying that I can not arrange it, it is really not cheap to buy more than 100 a box from the Internet, and the cost of making it at home is less than 50, and it is cheap. The handicapped party can try it with confidence, and it saves money without additives made by yourself, and it is not bad to send it to friends.

Ingredients

PartA

Roomtemperaturebutter 100 g

Icingsugar 70 g

Salt 1 g

PartB

Roomtemperatureeggyolk 2

Wholeeggatroomtemperature 2

PartC

Nutflour(peanutflour,almondflourisOK) 20 g

Custardflour 10 g

Flour(ordinaryflourathomeisfine,whatistheuse) 80 grams

Bakingsoda 2 grams

Cooking Instructions

Part C is weighed together and stirred well, the peanut flour here is roasted by itself, (peanuts 150 Â°C, about 20 minutes, peeled, beaten with a grinder for five seconds to stop and look back a few times, the role of nut flour is to increase the flavor and make the egg roll more crispy)
Part A is weighed together until it is white, and it must be beaten until it is white, (I use white sugar when the powdered sugar at home is not enough, and it will soon turn white with powdered sugar, and the granulated sugar will need to be beaten for a while, and it doesn't matter if there are some sugar particles at the end)
The egg mixture is added 3-4 times, add once, stir well with a whisk, and add the next time
It doesn't matter that the egg liquid will be a little separated after the egg is added, take a look at the steps
Pour the powder into it and stir it with the egg unturned power first, otherwise the powder will fly everywhere
Finally, it is more viscous, which is normal,
It is OK to sprinkle water drips on the small and medium-sized hot pot and there are blisters (this is 50 yuan that can be bought on the night, there are flat and lattice, depending on personal preference, flat and close to the appearance of Meixin)
Scoop a small spoonful with a spoon, don't have too much, I'd rather have less than more, otherwise a bunch will flow out on the side.
Cover the pan and bake on each side for about 30-40 seconds.
The color is slightly yellow, quickly roll it up with a stick, don't roll it very tightly, a little gap, otherwise it is not easy to take it off,
Roll it up to the end and press it on the pan for about five seconds, seal it and let it cool before moving on to the next one, and the egg roll can be removed when you bake the next one
When it cools, it's crispy and dross. The sealed shelf life is about one week.