Cooking Steps

1. 

   Step1:Ingredients preparation - 150g low powder, 100g pitaya, 200g milk, 1 egg and 8g white suga

2. 

   Step2:Separation of yolk and egg white.

3. 

   Step3:Stir the Pitaya with milk to make juice.

4. 

   Step4:Pour the milk dragon juice into the egg yolk. Stir well.

5. 

   Step5:Sift in the low gluten flour.

6. 

   Step6:Mix well.

7. 

   Step7:Drop 2 drops of white vinegar or lemon juice into the egg white. Then add 8 grams of sugar three times. Add white sugar for the first time and beat until it is fisheye like. Add white sugar for the second time and then beat until it is wet foaming. (you can pull out a small hook on the eggbeater, which is wet foaming.). After adding sugar for the third time, there is a small peak when lifting the eggbeater (when the egg whites are wet foaming, continue to use the electric eggbeater to stir until the egg beating end is upward. The egg whites will not drop or bend (as shown in the figure above). That is dry foaming;

8. 

   Step8:Take 1 / 3 of the protein cream and add it to the Pitaya paste. Mix the protein and pitaya paste evenly by cutting up and down.

9. 

   Step9:Pour the mixture into the remaining protein cream. Mix well by cutting up and down.

10. 

    Step10:Well mixed pitaya paste.

11. 

    Step11:The pot is hot. Light the fire. No oil. Spoon the paste into the pot.

12. 

    Step12:Turn over when it's set. Fry until golden. Be sure to light the fire. Otherwise, it's easy to fry.

13. 

    Step13:With yogurt. Add some fruit. A rich breakfast or afternoon tea will be ready.