1. 300g eggs, 80g white sugar, 20g brown sugar powder, 150g butter, 300ml milk. 420g cake flour, 60g corn starch, 12g baking powder, 5g tartar powder.

2. Add white sugar and brown sugar powder to the eggs and beat evenly until the sugar dissolves. Add milk and beat evenly. Add butter, you can also use corn oil instead, and beat evenly. Mix the four flours including flour, cornstarch, baking powder, and tartar powder evenly, sift through a sieve, and sift into the slurry stirred in the previous step; stir evenly and let it sit for half an hour. Stir before use to eliminate large air bubbles. After the egg waffle mold is heated, apply a small amount of oil. Pour in the slurry and shake evenly from side to side. Bake over low heat for 5 minutes, turn over, and bake for another 5 minutes. Preheat the same waffle mold, grease it with oil, pour in the slurry, and close the lid. Flip immediately, bake on low heat for 8 minutes, turn over and bake for another 8 minutes.

3. In the same way, make egg cakes, preheat a round pan, grease it with oil, pour a spoonful of slurry, and shake it from side to side evenly. Baked cake, since it is baked cake, it must be covered and simmered for about a minute. Keep the fire on low throughout the whole process. When there are small holes on the surface and everything is cooked, spread some jam or any filling you like.