Weigh the butter and put it in the pot to soften it. Add the sugar and salt, and mix evenly with a spatula.
Beat the eggs one by one into the bowl and mix well with the egg beater. (Add one egg and stir once until you can't see the egg liquid and then add the next egg)
Sift the low-gluten flour, mix well with the egg beater, add two drops of vanilla extract, stir
Cover with plastic wrap and let it stand in the freezer for 30 minutes.
Remove the batter from the refrigerator, return to room temperature, heat in a small pan over a small fire, use a small spoon to pour out the batter into the pot, and when the batter spreads slightly around, pick up the pot and circle to form a round cake.
The cake is reversed on both sides. After cooking, roll the small cake with wooden chopsticks and make the egg roll.