Egg165g

80 grams of sugar

Low-gluten flour100g

35 grams of milk

25g of edible corn oil.

-Steps-

1. All materials.

2. First, pour a quarter of the sugar into the whole egg and beat it with an egg beater at medium speed.

3. Add sugar four times in the middle. In the process of mixing, the whole egg will become more and more viscous, the color will become lighter and the pattern will gradually appear.

4. keep playing.

You can draw a pattern and turn it to low speed.

6. 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.

7. Mix the milk and cooking oil evenly with a manual eggbeater for later use.

8. Add the sieved low-gluten flour into the beaten egg liquid for three times, and stir it evenly for the last time each time. Please look at the picture of mixing technology: the scraper enters at one or two o'clock.

9. Scrape the bottom obliquely until seven or eight o'clock.

10. By seven or eight o'clock.

1 1. Scoop up the batter, pour it back, and then repeat this action. When you finish an action, turn the whisk counterclockwise with your left hand a little, and repeat the above actions to make the batter mix quickly and evenly. In this process, the speed should be fast and the movement should be light to avoid gluten in the batter.

12. Scoop a small part of the mixed batter into the mixture of milk and oil and stir it quickly and evenly.

13. Then pour it back into the batter in The Mixing Bowl and mix it evenly according to the method in the previous step.

14. Pour the completely mixed batter into a paper cup in a continuous mold, and preheat it in the oven at 180 for 20 minutes.

15. Finished product drawing.

-Hint-

Pay attention to the beating degree and stirring method of the whole egg in the process of making.