2. Prepare two water-free and oil-free pots, separate the eggs, and separate the yolk and protein.
3. First mix with the batter, break the yolk with a manual eggbeater, and then add 20g of sugar and oil (butter needs to be heated in advance to melt into liquid state).
4. Add milk and mix well.
5. Sun enters the flour.
6. Stir well with an egg beater.
7. The batter needs to be stirred evenly, without flour particles.
8, send protein, send protein with electric egg beater.
9. When foaming, add 10g sugar.
10, add10g sugar when it is about doubled.
1 1. When the protein becomes finer, add the remaining 10g white sugar and send it to the eggbeater to pick up the protein without thinning or sagging.
12. Pick up the eggbeater and have a look. Keep feeding until the tip doesn't sag.
13. Mix the protein with the batter, and take one third of the protein into the batter with a silicone scraper.
14, use the method of turning (turning the batter from the bottom) and cutting (the silicone scraper is vertical). Never stir, stirring will make the bubbles emitted by the protein dissipate faster, and the pancakes will not feel fluffy.
15, add the remaining egg whites, turn over and stir evenly to complete the batter, and then make pancakes.
16, prepare a clean pan, heat it with high fire, turn it to low heat, scoop a spoonful of batter, pour it in the middle, let it spread naturally, then wait patiently, and the batter will soon start to bubble.
17, the surface of the batter becomes such a hornet's nest hole, which can be turned over, the color is still quite good, and the bottom can be fried for a while.