Composition:

45 grams of corn oil

60 grams of low-gluten flour

50g milk or formula milk

Sugar 15g (optional)

Five eggs

Production method:

1. Heat the corn oil to about 80 degrees (don't boil it), pour it into the sieved low-gluten flour, and stir it evenly in a zigzag way. After mixing, it will be a smooth batter

2. Pour in milk or formula milk, stir it evenly again, and it will be granular after stirring.

3. Pour 4 egg yolks+1 whole egg (pour the remaining egg whites into a waterless and oil-free basin for later use) and stir well.

4. Drop a small amount of lemon juice into the egg white basin and send it to wet foaming with the eggbeater (that is, the egg white has no obvious lines, and the eggbeater can't stand upside down when lifting the hook. In the process of delivery, you can decide whether to add sugar according to the baby's situation)

5. Add 1/3 protein into the egg yolk paste, stir it quickly and evenly, pour the stirred egg yolk paste into the rest of the protein, and stir it evenly again.

6. Spread oiled paper on the bottom of toast box, pour the batter into the toast box, and knock a few times to make bubbles. Oven 130 degrees 1 hour, put a baking tray filled with water at the bottom of the oven, and put toast box on the penultimate floor.