1. Separate egg whites and yolks
2. Mix the egg yolks, add milk and corn oil
3. Sift in low powder and mix well
4. Mix until there are no particles, set aside and set aside
5. Add white vinegar and sugar to beat the egg whites, just dry when wet
6. Put a little bit into the egg yolk paste, cut and mix evenly
7. Go back to the original meringue bowl and cut and mix
8. Mixed paste
9. Preheat the pan in advance, pour a little salt and oil, wipe the oil evenly with kitchen paper, be sure to use a non-stick pan, a non-stick pan, and a non-stick pan!
10. Reduce the fire to the lowest, scoop a spoonful of egg yolk paste into the pot
11. Cover the pan and fry for 5 minutes. At this time, you can also move the pan gently to avoid uneven heating.
12. After turning it over, cover the pot and fry for 2 minutes.
Tips:1 The degree of whipping of the meringue determines the taste of the muffin, and the taste of the muffin is made by hard foaming. It is according to personal preference.
2 No need to add sugar when making egg yolk paste
3 5-10 grams of sugar is not too much, it will not be very sweet, because it can be eaten with condensed milk, jam, and cream later. If there is too much sugar, it will be greasy.
4 Don’t worry about failure, shrinking after being out of the pan, etc., no matter how bad it is, it won’t turn into an egg pancake
5 Must be the minimum fire, otherwise it will be easy to paste
6 Adding vinegar can remove the fishy smell of eggs, and change the Ph value to make the egg whites easier to beat
