Ingredients: 2 large eggs, 2 medium-gluten flour, milk 120g, sugar 180g, corn starch 70g, aluminum-free double-effect baking powder 30g, 1/2 teaspoons.

Recipe practice:

1. Mix the powder evenly and sieve.

2. Mix milk, sugar and eggs evenly by hand.

3. Stir the batter evenly and let it stand for about half an hour.

4. Apply a thin layer of oil to each hole with a brush.

5. Heat on low heat, pour in the batter. When the batter is slightly solidified, immediately turn the meatballs round with a bamboo stick, continue to heat them until they are slightly yellow, and then take them out while they are hot.