Tools/materials: egg liquid 200g, sugar 130g, pure milk 200g, cooking oil 100g, cassava starch 40g, low-gluten flour 280g, aluminum-free baking powder 6g, egg mould.

1. Prepare 200g of egg liquid, add 130g of white sugar, 200g of pure milk and 100g of edible oil, and the finished product made by adding edible oil will taste more crisp. Stir thoroughly and evenly.

2. After stirring evenly, add 40g cassava starch to increase the Q elasticity of the finished product, then sieve in 280g low-gluten flour, stir until there is no dry powder, add 6g aluminum-free baking powder, stir thoroughly and evenly, and finally stir into a fine and sticky batter.

3. Cover the stirred batter with plastic wrap and let it stand for 20 minutes. After 20 minutes, stir evenly again for use. Prepare the egg mold, preheat it on the gas, brush it with a layer of oil, pour in the egg paste, cover it and turn it over repeatedly. Bake on low heat for about 3 minutes until it turns golden brown.

The origin of qq eggs

Eggs are one of the most authentic snacks in Hong Kong, which originated in Hong Kong in 1950s. At that time, in order to avoid wasting broken eggs, grocery stores added flour, butter and other ingredients to the egg liquid, and then poured them into molds for baking. In this way, eggs spread all over the streets of Hong Kong with their crisp and sweet taste.

Eggs are easy to make. They are made of eggs, sugar, flour, light milk and so on. Pour it between two special honeycomb iron templates and bake it on the fire. Eggs are golden yellow, taste like cakes, and are half empty in the middle, so they are particularly elastic when bitten.