Cooking Steps

1. 

   Step1:Separate the yolk and egg white. Break the yolk completely. Add the sifted low gluten flour, baking powder and yoghurt to mix. Add some lemon juice to remove the fishiness. Use the cross or Z-shaped mixing method. Do not let the batter get gluten. The amount of yoghurt should be controlled by yourself. Finally, it will drop at a medium speed after mixing evenly. It is neither thick nor thi

2. 

   Step2:Whisk with protein. Add a little lemon juice and sugar twice. Whisk until stiff foaming and toothpick can't be inserted

3. 

   Step3:Add 1 / 3 of the beaten egg yolk. Mix well. Add 1 / 3 of the egg yolk to mix well. Finally, pour the mixed egg yolk into the last 1 / 3 of the egg yolk. Mix well

4. 

   Step4:Turn on the heat. Brush a bit of corn oil in the pot. Pour in a proper amount of batter. Turn it over according to the situation. Finally, out of the pot. Be sure to eat it while it is hot. It's golden on the outside and soft on the inside