1. First, add 400g of cold water to the bowl, which is equivalent to 400g. Then add 5 grams of salt to the bowl to increase the gluten of the flour. Then slowly pour in 200 grams of flour and stir quickly with eggs while pouring. The batter made by this method is simple, easy to produce dry flour particles, especially smooth, and it is not fragile when baking cakes, and the taste is even more gluten-free.

2. Remember to add this 1 step, beat the eggs into a bowl and mix them into egg liquid for later use. There is no need to add salt here, because we will brush the sauce on the cake later. If we add salt here, the whole cake will lose its flavor. Prepare a proper amount of garlic sauce into a small bowl, dilute it with water, and it will be more convenient and quick to apply.

3. Open the electric baking pan to preheat the pan without putting oil. When it is slightly hot, scoop two spoonfuls of batter into the pot and scrape it evenly with a scraper. If there is no scraper, you can also pick up the electric baking pan and shake it evenly. If the pot is too hot and then poured into the pot, the batter poured first will solidify, which is not conducive to the consistent effect of the batter, and the baked cake will take about one minute.

4. Then pour a spoonful of chicken egg liquid into the middle of the cake, scrape it evenly with a scraper, sprinkle a layer of cooked sesame seeds before the egg liquid solidifies, and then sprinkle some cooking oil on the surface to prevent the egg from being burnt. At this time, turn the cake upside down, and then spread a layer of garlic sauce on the surface of the cake. When the eggs are golden, we can quickly roll them up and shovel them on the plate, which is fresh, tender, soft and chewy.