1. Prepare the required materials
2. Spread the crunchy seaweed slices with scissors on a baking tray lined with greased paper
3. Separate egg yolk and egg white for later use
4. Add milk and corn oil to a clean basin
5. Stir with a manual whisk to fully emulsify
6. Sift in the millet cake flour and use a manual whisk to stir until there is no dry powder
7. Put in egg yolk
8. Continue to use a manual whisk to stir evenly with the word "one", and set aside
9. Start to beat the egg whites
10. Add white sugar in three times
11. When the egg whites are sent to the electric whisk, the egg whites are in the state of small hooks.
12. Take half of the egg whites into the egg yolk paste and mix evenly
13. Pour it back into the remaining egg whites and stir again evenly
14. Put the mixed egg paste into a piping bag
15. Squeeze evenly sized batter into the baking pan
16. Preheat the oven and heat up and down at 150 degrees. Bake the middle layer for 20 minutes. Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed
Tips:For seaweed, choose crispy seaweed.
Then, after squeezing the batter in the baking pan, shake the baking pan to let the batter spread out and store it in a sealed container, and try to eat it as much as possible.
