Soft and sweet, convenient for children to eat in their hands, very suitable for breakfast or lunch, so that the baby is full of energy all day. The recipe comes from "the first time I cooked western food, I succeeded". I don't add baking powder. I rely entirely on protein to keep my mouth soft and healthy.

Raw materials:

15g butter (without salt), 1 egg, 125ml low-gluten flour, 10g fine sugar (for egg yolk paste)+15g salt +0/6 teaspoon fresh milk.

Exercise:

1, butter is heated and melted in water, and then cooled for later use; Egg yolk protein separation; Mix egg yolk, salt, fine sugar (10g) and milk, then sift in low powder and mix well;

2. Pour in melted butter and stir into a particle-free batter;

3. Put the egg white into an oil-free and water-free container, beat it with an egg beater until it bubbles, then pour in fine sugar (15g) and beat it until it bubbles hard, and the state is that the tip of the egg beater is raised and upright;

4. Pour the yolk batter in 2 into the protein bubble in 3;

5. Cut and mix evenly with a scraper (don't stir in circles to avoid defoaming);

6. The pot is slightly hot (no oil is put), and slowly pour a spoonful of batter into the pot to make it flat (the back of the spoon can be rounded);

7. Be careful when there are small bubbles on the surface of the cake;

8. Continue to fry until the color is higher.