First, prepare three raw eggs in advance and separate the yolk from the egg white. Egg whites must be put into a bowl without water or oil, otherwise it will hurt your back. Because egg white is not easy to demulsify, we solve some egg yolks first, and then egg white. Add 30 grams of milk to three egg yolks and 40 grams of low-gluten flour (medium-gluten ordinary flour is also acceptable) and mix up and down. There is no need to mix them in circles to avoid gluten in the batter and make the taste not soft. Mixing is reserved for this batter.
Let's solve some egg whites. Three egg whites, add 25 grams of sugar, and quickly send them away. It takes about two to three minutes to complete. It is worth mentioning that the inclination angle of the eggbeater is so small. This is very important. Add one third of the egg white just dissolved into the egg paste, turn it over and weigh it. Stir until the tone is the same, and then pour it back into the egg white. Stir again until the tone is the same, as shown in the figure below. Note that you don't have to mix in circles to avoid demulsification.
Put the newly prepared batter into life or plastic bags. Squeeze into a non-stick pan. If your pan sticks, brush it with oil. It's better to be taller when there are many people, and it's more delicious when there are few people. Be sure to burn it for at least 8 minutes. Turn it over and bake for three minutes.
If you have yogurt at home, you can put a layer of yogurt on it and sprinkle with instant cereal, so a simple tea time is ready. Call my good sisters to share! But if you have children, be careful. If you are not careful, the baby will be eaten by you. Suggest doing more.