1, egg yolks add powdered sugar, with a whisk beat well, then add the milk, add the whisk while mixing well.
2, and then to the egg mixture, add the low gluten flour has been sifted twice, mix well, until it becomes a batter without lumps.
3. Melt the butter in the heat and then add it to the batter, mixing well as you go.
4. Cover the batter with plastic wrap and refrigerate for 30 minutes (Tip: The batter should not have any lumps, if it does, sift it again so that it is smooth).
5, after the batter is chilled, take a pan over low heat (no need to add oil), pour in 2 tablespoons of chilled batter, turn the pan quickly and evenly, and fry over low heat until the batter bubbles, turn off the heat, and remove the skin from the halberd.
6, uncovered pancake skin, to be placed on the plastic wrap, a layer of pancake skin a layer of plastic wrap cascade placed, to all batter are fried into pancake skin, cool and standby.