1. All ingredients are heavy in advance
2. Egg yolk and egg white separation
3. Mix milk and egg yolks evenly
4. Sift in low-gluten flour
5. Stir until no particles are smooth, and set aside.
6. Drop lemon juice into the egg white, add sugar all at once
7. Whip to wet foam
8. This way there is a small hook
9. Take one third of the egg white and mix well with the egg yolk paste
10. Then pour it back into the egg white bowl, cut and mix evenly
11. Heat in a nonstick pan over low heat. Scoop in a large spoonful of muffin batter
12. Add a little water, cover the pot and simmer for 2 minutes
13.
This can be
14. Turn over and continue to fry for one minute.
15.
Finally, mix it with your favorite fruit, syrup, and whipped cream, and you're done!
16. This time I used golden arowana pastry wheat flour
Tips:The fire must be low during the frying process, otherwise it will be mushy!
