Ingredients: 2 eggs, 30g milk, 35g low-gluten flour, 30g sugar, 50g whipped cream, 2g powdered sugar and 2g baking powder. You can match your favorite fruit.

Step: 1. Separate the egg yolk from the egg white, add milk to the egg yolk and stir well.

2. Add the sieved low-gluten flour and baking powder and stir evenly;

3. Beat the egg whites with electric egg beater, and add the white sugar in three times. Beating degree: a small hook can be pulled out on the agitator;

4. Take half of the beaten egg whites and stir them evenly in the yolk paste, then pour them all back into the egg whites and stir them evenly; Put the batter into a paper bag;

5. After the non-stick pan is preheated (no need to put oil), fill the pan with a pile of batter. If you want to eat a thicker finished product, squeeze a little more batter and fold it up (the egg white must be in place, and you can scoop a spoonful without a flower bag);

6. Add a little water to the pot, cover the pot, and simmer for 3 minutes;

7. The surface of the batter can be turned over without touching it. Gently turn it over along the bottom of the pot with a scraper. You must turn it over in one breath. You can't turn it over if the bottom is not ripe.

8. Cover and stew for 2 minutes to color.

9. Serve with whipped cream, sift a layer of powdered sugar and serve with fresh fruit. It's delicious. Qi Fei's Shufulei is finished!