Step 1

Please make sure the butter is soft but not melty. The eggs need to be at room temperature as well

Step 2

Whisk all-purpose flour, cornstarch, and salt to combine

Step 3

Crack 2 eggs in a bowl and whisk them to combine. You will not need 2 eggs. You want to measure out 75 grams to use in the recipe and keep the rest for other use. Please don't add more than the amount called for in the recipe

Step 4

I use a waffle cone maker to cook the batter. You can use a krumkake maker or a pizzelle maker. Preheat it on the lowest heat

Step 5

Cut the seaweed sheet into 10 strips, about 2-3 cm in width

Step 6

I use one offset spatula and one rubber spatula to help me fold the egg rolls later. Use whatever you have and easier for you to work with

Step 7

Place the softened butter and sugar in a mixing bowl. Use an electric mixer to beat them until creamy and pale. Scrape the side of the bowl to make sure you get all the butter

Step 8

Very gradually add the beaten eggs while beating the butter and sugar. I added them in 4 additions, making sure they are combined each time before adding the next. Sift in the flour mixture and use the hand mixer at the lowest speed to combine. There may be still some flour on the side of the bowl. Use a rubber spatula to scrape and fold over into the batter

Step 9

I use the largest burner on my stove. There are 9 levels of heat control for the stove. I use level 2 out of 9.

Step 10

Put one piece of seaweed strip horizontally on the waffle cone maker. Put about 1 tablespoon of the batter in the middle and very gently close the cone maker to prevent the batter from oozing out

Step 11

I cook for 10 seconds on one side and then flip over and cook another 10 seconds. I do this again 2 more times for each side. So each side is cooked for 3 times, 10 seconds each to get lightly golden brown. Don't try to get it too brown because as you fold the egg roll, it may get too dark already by then

Step 12

You will have to experiment with the heat and time on your stove. This also depends on how much batter you use and the gadget you use to cook the egg roll. As you can see in my photos above, the first two of mine were too dark because I was still trying to figure out the time and the level of heat to cook them properly. It will get better as you get to the 3rd one (hopefully!)

Step 13

Uncover the cone maker (or whatever you use). The seaweed side should be facing down. Place about 3-5 grams of meat floss in the middle of the egg roll. Then use a spatula to help you fold the two sides over and then fold the bottom up and the top down. Usually, they fold the two sides over and then fold the bottom up and then roll over until you reach the other end (that's how the people at koi kei bakery folded it). I folded mine more like an envelope style. Either way works

Step 14

Place the phoenix egg roll on a cooling rack to let them cool down completely. They crisp up pretty quickly. If phoenix egg roll isn't crisping up, you may need to cook it a bit longer. Repeat with the rest of the batter

Step 15

Let the phoenix egg roll cools down completely and then store in an air-tight container and they stay crispy for days or weeks. If it's humid where you are, they may not stay crisp that long