Step 1: Separate egg whites from egg yolks, and the bowl containing egg whites should be water-free and oil-free.

Step 2, add milk to the egg yolk and stir well.

Step three, sift in the low-gluten flour and mix it evenly with a saw-tooth tool without stirring.

Step 4, add two drops of lemon juice to the egg white to stabilize the egg white, and add sugar three times. At the beginning, it was delivered at high speed in electric egg beater, and when there were obvious lines, it was turned to low speed, so that the egg white and cream would be more delicate, and finally it was delivered to a state where both small sharp corners could be pulled out.

Step 5: Take one third of the yolk paste and stir it up and down with a scraper.

Step six, pour the stirred egg yolk paste back into the egg white paste, or stir it up and down, so that the stirred egg paste is light, delicate and elastic.

Step 7, put the egg paste into the flower bag, preheat the pan with low heat, brush a thin layer of oil, and squeeze into the batter when it is slightly hot. The batter needs to be squeezed a little thicker, so you can make it up again.

Step 8: Pour a little water on the side of the pot, cover it and simmer for about three to four minutes to make it easy to cook inside.

Step 9: Turn over, or add a little water to the side, cover the pot and continue to stew for about three minutes, and then simmer for 30 seconds after turning off the fire.