Material: (12 continuous die)

Egg 165g, sugar 80g, low-gluten flour 100g, milk 35g and edible corn oil 25g.

Process:

1. First, pour a quarter of the white sugar into the whole egg, and beat it evenly with an egg beater at medium speed, adding the white sugar four times in the middle.

2. In the process of beating eggs, the whole egg will become more and more viscous, the color will become lighter, and patterns will gradually appear. When the eggbeater is lifted, the egg liquid on the head of the eggbeater will not drip down quickly, and the pattern drawn by the eggbeater in the basin will not disappear quickly.

3. Mix the milk and cooking oil evenly with a manual eggbeater for later use. Add the sieved low-gluten flour into the beaten egg mixture for three times, and stir the last time evenly each time.

Please refer to the picture for the mixing technique: the scraper goes in from one o'clock to two o'clock, scrapes obliquely to the end until seven or eight o'clock, scoops up the batter, then goes back and repeats this action. After completing this action, turn the whisk counterclockwise with your left hand a little, repeat the above actions, and stir the batter quickly and evenly. In the process, the speed should be fast and the movement should be light to avoid gluten in the batter.

4. Scoop a small part of the mixed batter into the mixture of milk and oil, stir it quickly and evenly, then pour it back into the batter in the eggbeater and stir it evenly according to the method in the previous step. Pour the completely stirred batter into a paper cup in a continuous mold and preheat it in the oven at 180 for 20 minutes.