EGG ROLL

INGREDIENTS:
 4 cups flour
 1/3 cup sugar
 1 tbsp baking powder
 8 boiled eggs
 1 cup powdered milk
 2 egg yolks
 Lemon zest (optional)
 1 tsp salt
 1/3 cup unsalted butter
 1 tsp nutmeg or cinnamon
 Water
 2 cups oil
PROCEDURE:
1) Sift 4 cups of flour in a large bowl then add all other dry ingredients in as well (sugar,
baking powder, powdered milk, salt, nutmeg or cinnamon powder.
2) Use your hands to combine the ingredients. Do this gently, tenderly and thoroughly.
3) Next, add the butter and continue to use your hands to combine it with the ingredients.
4) Add the egg yolks and combine. At this stage, you must add a bit of water as you
combine the ingredients. Ensure to add small doses of water at a time. Add the doses of
water until the mixture has formed a thick dough like texture. Ensure not to add too much
or too little water, as you don’t want a dough that is too soft or too thick. You’ll need
enough water to form a thick yet slightly soft dough. (It’s alright if it sticks to your hands
initially, that stops when the dough is kneaded.
5) Layer your countertop with some dough and proceed to knead the dough for a maximum
of 5 minutes and no more. Ensure not to be too hard on the dough when kneading. The
dough is ready when it stops sticking to your hand.
6) After the kneading process, place the dough in a bowl and cover with a towel. Place this
in a warm place for 10 minutes.
7) After 10 minutes, take out the dough and divide it.
8) Then using a measuring scale, weigh 110g of dough until you’ve depleted all your dough.
If you do not have a measuring scale, simply use your discretion to cut out equal parts.
9) Flatten your 110g of dough (or whatever size of dough you were roughly able to get with
your discretion) and place a boiled egg inside.