1. Beat the eggs into a bowl, add the powdered sugar and stir evenly without whisking.
2. After mixing well, add the original sugar-free yogurt fermented by Chuanxiu children's bacteria, and then mix well!
3. Then pour in the sieved low powder and mix evenly
4. The butter melts into a liquid and then pours it into the batter. Stir well! Then put it in the refrigerator for about half an hour! (For perfection, you can sieve the batter and then refrigerate it)
5. Wash and dry the pan, scoop a spoonful of the batter into it and simmer it, then turn on a low heat and slowly fry it to solidify. You don't need the reverse side. After being fried, the dough comes out with just one click! (A large spoon is fine, pay attention to it when frying, so as not to over-fry)
6. Fry the batter one by one, fry out about 13 pieces, let cool and set aside, separated by oil paper, one layer at a time, so as not to stick together. At the same time, you can whip the whipped cream.
7. After cooling, place the dough on a plate, spread a layer of whipped cream with dragon fruit puree, and then put another dough on until the last one. (You can also add some fruit pieces to decorate)
8. It tastes better after being refrigerated.
9. Finished picture
10. Finished picture
Tips:After the first frying, you can let the pan cool before proceeding to the next time, or wipe the bottom of the pan with a wet towel until the temperature drops and proceed to the next time. I use a 28cm pan here.
