The steps for making soufflé waffles are as follows:

Step 1. Separate the egg whites and yolks, and the basin containing the egg whites should be free of water and oil.

Step 2. Add milk to the egg yolks and mix thoroughly.

Step 3. Sift in the low-gluten flour and mix evenly with a tool in a zigzag shape. Do not stir.

Step 4. Add two drops of lemon juice to the egg whites to remove the fishy smell and stabilize the egg whites. Add the sugar in three batches. Use the electric egg beater to beat at high speed at first. When there are obvious lines, turn to low speed. Beat so that the meringue will be more delicate, and finally beat until two small peaks can be drawn out.

Step 5: Add one-third of the egg yolk mixture into the egg yolk paste and mix evenly with a spatula.

Step 6. Pour the mixed egg yolk paste back into the egg white paste, and still stir it up and down. The mixed egg paste will look like this light, delicate and elastic state.

Step 7. Put the egg batter into the dough bag, preheat the pan over low heat, brush a thin layer of oil, and squeeze in the batter when it is slightly hot. The batter should be squeezed thicker and can be poured on top. Take another supplement.

Step 8. Pour a little water on the edge of the pot, cover it and start searing it for about three to four minutes, so that the inside can mature easily.

Step 9: Turn over, add a little water to the edge, cover the pot and continue to simmer for about three minutes, then turn off the heat and simmer for 30 seconds.