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1. All materials are ready. Low-gluten flour and cornstarch are mixed in advance.
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2. Coat the top and bottom of the waffle mold with a layer of oil (vegetable oil or butter is fine). Be sure to apply all of it, otherwise the waffle will stick to the mold and be difficult to release.
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3. Add sugar to the eggs and beat them at high speed with a whisk, because it takes a little longer to beat the whole eggs.
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4. Beat until the dripping custard does not disappear immediately.
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5. Sift the powder mixture in portions and stir in the batter.
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6. Finally, add milk and corn oil in turn and mix well.
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7. It is easier to put it in a piping bag.
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8. Squeeze it into a greased waffle mold, and cover the grid with batter.
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9. Close the mold and turn on the stove, turn it over, right?
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10. It's almost time to open the mold and take a look at it. Both sides are golden brown.
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11. The round shape is to squeeze the batter into the center.
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12. round.
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Tips:My waffle is a gas-fired mold, and the recipe can be used in oven waffle molds. If it is an oven, the temperature is about 180 degrees and bake for about 20 minutes. The specific time depends on the situation of your own oven. Whether it is a gas mold or an oven-baked, it is necessary to observe the baking before it is cooked.
