Eggs are an essential ingredient in our family. They are not only nutritious, but also very simple. Usually tired of steaming, boiling and frying, give them a big promotion.

School is about to start. Many parents have to get up early to make breakfast for their children, right? Sometimes it's helpless for a baby not to buy a carefully prepared breakfast, isn't it?

Today, I'm going to teach you five kinds of Internet celebrity breakfasts with values and tastes. The practice is simple, the baby eats happily, and the mother can rest assured.

first

Ingredients: 3 eggs, 30g corn oil, 30g milk, 50g low-gluten flour, sugar 15g, a few drops of lemon juice and vanilla extract.

Steps:

1: Separate the eggs as you like.

2. Pour the milk into the corn oil, stir until emulsified, and beat in the newly separated yolk to break up.

3: Sift in low-flour and mix well, then drop a few drops of vanilla extract (unnecessary) and mix well for later use.

4. Drop a few drops of lemon juice into the egg white, and start electric egg beater to beat the egg white (beat the egg white into coarse foam, add one-third sugar, add one-third sugar to continue beating, which is slightly textured, and pour out all the remaining sugar at once to continue beating).

5. Add the meringue into the yolk paste three times and stir in circles.

6: Brush the pan with oil, dig a tablespoon of batter, cover the pan and stew for 2 minutes, then turn over and continue frying.

Tips:

This formula is a sugar-reduced version, and babies who like sweetness should increase the amount of sugar appropriately.

The batter part is exactly the same as a hurricane; I like it soft, increase the amount of egg yolk, or add about 5 grams of baking powder.

Ingredients: 2 eggs, 30g sugar, low refined flour 100g butter 100g baking powder.

Exercise:

1: butter insulation water melts.

2. Beat the eggs, add the fine sugar and stir until the fine sugar melts, and sift in the low-refined flour.

3: Add melted butter, put it in a paper bag and put it in the refrigerator for about an hour.

4: Put it into a mold and bake it in a preheated oven at 170℃ for 20 minutes.

Tips:

Madeleine must eat it while it is hot, and the cake with crispy outside and soft inside must be tasted.

Ingredients: 2 eggs, low refined flour 135g, fine sugar 25g, milk 75g, baking powder 5g, corn oil 45g, corn starch 25g, lemon juice 12g.

Exercise:

1: Add 25g of fine sugar to two eggs and stir well, then add 12g lemon juice and 75g milk, stir well, sift in 135g low-refined flour, 25g corn starch and 5g baking powder, and finally add 45g corn oil and stir into a beautiful paste.

2: Brush corn oil on the machine, pour it into the waffle maker (no machine can bake it in the oven at 150 degrees for 25-30 minutes), turn it over after 2-3 minutes, about 8 minutes.

Ingredients: egg 1 piece, fine sugar 15g, low-refined flour 75g, pure milk 70g, baking powder 3g, butter 30g, appropriate amount of favorite fruit, maple syrup or honey.

Exercise:

1: Sift the low-gluten flour, baking powder and fine sugar into a large bowl and mix well for later use.

2. Melt butter with warm water and add pure milk.

3. Slowly pour the butter and milk mixture into the flour, stir well, beat in an egg, stir well, and the batter is ready.

4: Heat the pan, scoop a spoonful of batter, turn over and continue frying when bubbles appear on the surface.

5: While frying muffins, prepare fruit, wash and cut into pieces, manually set the plate, pour maple syrup on it, and eat it while it is hot.

Tip: Take a muffin and cover it with bean paste. This is a bronze gong burn.

Ingredients: 3 eggs, 8- 12 egg tart skins, 2 10g milk, cream or condensed milk 10g, and 35g fine sugar.

Exercise:

1: Beat the eggs, add cream, fine sugar and milk, stir well, sieve twice, and the egg tart water is ready.

2: Preheat the oven for 220 degrees.

3: Pour the egg tart water into the egg tart skin, and it will be eight minutes full.

4: Bake in the oven for 20 minutes.

Tips:

The oven temperature depends on your own oven temperature.

If the egg tart contains a lot of water, cover it with plastic wrap and send it to the refrigerator. If it needs to be preserved for a long time, it will be sent to the frozen layer, and it will need to be melted into liquid for use next time.