Cooking Steps

1. 

   Step1:Weigh the thick yoghurt. I bought it with it. I can also make the thick yoghurt myself.

2. 

   Step2:Weigh the young sugar. (it's easy to melt when using sweet juice garden young granulated sugar. It tastes sweet and fresh. Besides making pasta, it's better for daily cold dishes.

3. 

   Step3:Get all the ingredients ready.

4. 

   Step4:Separate the protein and yolk in an oil-free and water-free appliance.

5. 

   Step5:The yolks are broken by hand beaters.

6. 

   Step6:Add yoghurt. 10g sugar and corn oil. Beat evenly with hand beater. Complete fusio

7. 

   Step7:Sift in the flour with low gluten, mix evenly without dry powder, and lift up the batter of egg beater to flow freely.

8. 

   Step8:Drop a few drops of white vinegar or lemon juice into the protein. Sugar is added three times. The electric egg beater whisks the protein to the fish's eyes at high speed. Add 3 / 3 sugar. Continue to beat at high speed. The egg white bubble disappears. When it is delicate, add 1 / 3 sugar. When it is wet foaming, add the last 1 / 3 sugar. Beat until the protein has fine lines. Turn the electric beater to low speed for a while. When you feel some resistance, you can stop beating to avoid defoaming. Lift the beater to have a slight hook.

9. 

   Step9:Take one third of the egg white cream and add it to the yolk paste. Turn it over to make the egg white cream invisible. Finally, pour the yolk paste into the container of the protein cream. Continue to mix until the protein cream is not visible.

10. 

    Step10:The mixed cake paste is delicate, smooth and full.

11. 

    Step11:Brush a little cooking oil in the nonstick pot. Keep the whole process on a low fire. Put in the cake paste. Pile it in a round shape.

12. 

    Step12:Cover and simmer for 3 minutes. Turn over and simmer for another 3 minutes.

13. 

    Step13:Sift on the sugar. It's delicious to eat.

14. 

    Step14:Fast breakfast Kwai

15. 

    Step15:Pancakes in pan.

16. 

    Step16:It's delicious. Very soft.