1. Separate 2 eggs and egg whites, set aside
2. Pour the milk into the egg yolk bowl and mix well
3. Stir the egg yolk paste evenly, add one-third of the sugar, and mix well
4. Sift the low-gluten flour to make it smoother and blend until it has the best fluidity
5. Insulated water melts butter
6. Pour the melted butter into the batter and stir well
7. Take out the spare egg whites, pour in the remaining sugar, and use an electric whisk to beat until wet foaming. It is best to pull up the whisk to have chamfers
8. Add one-third of the whipped meringue into the batter and stir evenly
9. Add the evenly mixed batter to the remaining meringue and mix evenly
10. Put the batter into the piping bag, take out the stove, turn down the heat, and slowly squeeze it into a round shape for slow frying. If there are obvious pores on the surface, you can turn it over
11. Fry on the other side and serve on a plate, drizzle with honey and strawberries according to personal preference
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
