1. All the materials are ready
2. Separate the yolk from the egg and beat it up
3. Add corn juice and milk and beat with a manual whisk
4. Mix low-gluten flour and bamboo charcoal powder, sieve into the egg yolk paste, mix well with a spatula until smooth ribbon shape
5. Xylitol is added to the egg whites in three times to stir until wet foaming, and then a big hook will appear.
6. Take 1/3 of the protein and put it in the bamboo charcoal paste and mix evenly
7. Pour the mixed bamboo charcoal egg batter back into the egg whites and mix evenly
8. The mixed cake batter, the cake batter with bamboo charcoal powder will be easier to defoam, and the hand should be gentle when mixing, and the speed is relatively faster
9. Pour the cake batter into the golden plate, I spread the macarons to prevent sticking, and the oven starts to preheat at 160 degrees
10. Use a spatula to push to the four corners, shake out big bubbles, put it in the preheated oven at 160 degrees and bake for about 22 minutes
11. Release after cooling
12. Cut into quarters with a saw blade
13. Take one of the diagonal cuts
14. Beat 2 eggs and put them in a pan and fry them over low heat
15. A triangular cake slice with lettuce leaves
16. Spread the egg slices, squeeze the salad dressing and ketchup
17. Cover with a slice and it's done, it's fresh to eat
18. Finished product
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
