Making steps:

1. Sieve the powder. Mix oil, water, milk and egg and beat well. All the ingredients are mixed and stirred well;

2. Strain the batter and remove the impurities and then it is the base batter for the egg boy. You can leave it for 1 hour and then use it, I have used it directly and there is no problem;

3, the mold is hot, it must be hot. This way the outer skin of the egg dai will be more crispy. Brush the mold with oil, just an even layer;

4. Squeeze in the batter, you can refer to the picture below for the amount of batter, which is just about half the mold full. Stay for a few seconds, cover with the other half of the lid of the egg boy, and flip it over right away. As long as you flip immediately, the batter will not flow everywhere, but fall into the other side of the mold;

5, each side of the burner for 1-2 minutes, open to see the color is almost ready to come out of the oven;

6, with a fork or something like that, pick some, the egg boy fell out of the mold;

7, the heat will still be soft, cooling down, it will be crunchy on the outside and tender on the inside;

8, so that the egg boy is not too soft, but the egg boy is not too soft, and the egg boy is not too soft. p>

8, so if you want to wrap it up you have to do it while it's hot