1. Add the egg yolks to the milk and stir well.
2. Sift in the muffin powder, cut and mix, and mix well. You can see the dry powder.
3. Drop lemon juice into the egg whites and whip until moist foaming.
4. Add the powdered sugar in three times during the whisking process, and the whisk will have a small tick when it is lifted and it will not fall off.
5. Take out the prepared egg yolk paste, add a part of the meringue, cut and mix evenly.
6. Then pour back into the meringue, cut and mix again.
7. Scoop a large spoonful and put it into the disc, and fill up each top after putting it in order.
8. Cover the pot and simmer for 4-5 minutes. Remove the lid and gently shovel from the edge to turn over and fry for about 1 minute. It will be out of the pot.
Tips:1. If you are not proficient in separating the egg whites from the egg yolks, you can prepare a small bowl and pour it into the egg-beating bowl after you have divided it, so as not to accidentally break the egg yolk and affect all the egg whites.
2. Pay attention to the technique when mixing the batter. Stir it evenly with a spatula, or mix it evenly with egg zipper, but do not stir in a circular motion.
