Low gluten flour -5 ounces

Baking powder (baking powder)-1- 1/4 teaspoons

Custard powder-1 spoon.

Cassava flour (or raw flour)-1 oz

Egg -2.

Sugar -5 ounces

Light milk -2 tablespoons

Clear water -5 ounces

Raw oil -2 tablespoons

Exercise:

1. Mix and sieve low-gluten flour, baking powder, cassava flour and custard powder.

2. Beat the eggs and sugar well.

3. Add light milk and clear water to the egg liquid in (2) and beat until it bubbles.

4. Add the egg liquid of (3) into the flour of (1) several times, and stir evenly to form a smooth and particle-free batter.

Finally, adding crude oil and stirring evenly; Let the batter stand and ferment 1 hour.

5. Coat the eggs with a thin layer of oil.

6. Both sides of the mold should be heated first.

7. Pour the fermented batter (4) into one mold until it is 90% full, and close the other egg mold.

Then, turn it upside down and shake it a few times to make the batter evenly distributed.

8. Put the egg mold at the bottom of medium and slow fire and cook for about 2 minutes until golden brown.

The most important thing, of course, is to have an illustrated "egg-shaped model". Don't try once or twice. Try it slowly. Good luck.

Egg laying method: add eggs and sugar into the egg laying mold, add flour, corn flour and baking powder, stir evenly, add light milk and water, and let stand for 30 minutes; Heat both sides of that bottom surface of the egg lay model, sweeping oil and injecting slurry; Cover the lid, hold the mold upside down, and burn the bottom 1-2 minutes with medium heat until the egg leaves the mold and is cooked. Please adopt it.