Cooking Steps

1. 

   Step1:All materials.

2. 

   Step2:First, pour a quarter of the sugar into the whole egg. Beat with the whisk at a medium speed.

3. 

   Step3:Add the sugar four times in the middle. In the process of beating, the whole egg will become more and more thick, the color will become lighter, and the pattern will gradually appear.

4. 

   Step4:Keep stirring.

5. 

   Step5:You can draw patterns. Turn to low speed and beat.

6. 

   Step6:When the eggbeater is lifted, the liquid on the head of the eggbeater will not drip quickly, and the pattern drawn in the basin will not disappear soon.

7. 

   Step7:Mix the milk and cooking oil with a hand beater. Set aside.

8. 

   Step8:Add the sifted low gluten flour into the beaten egg liquid three times. Mix the last time evenly for each time. Please refer to the picture for the mixing technique - the scraper enters from the direction of one or two o'clock.

9. 

   Step9:Scrape the bottom diagonally to seven or eight o'clock.

10. 

    Step10:To seven or eight.

11. 

    Step11:Scoop up the batter, and then pour it back. Then repeat this action. Finish one side of the action. Turn the egg basin with your left hand a little counter clockwise. Repeat the above action. You can quickly mix the batter evenly. In the process, the speed should be fast and the action should be light so as not to paste the gluten.

12. 

    Step12:Spoon a small part of the batter into the mixture of milk and oil. Quickly turn over and mix well.

13. 

    Step13:Then pour it back into the batter in the egg basin, and mix it evenly according to the method in the previous step.

14. 

    Step14:Pour the completely mixed batter into a paper cup in the mold. Preheat the oven for 180 degrees. 20 minutes.

15. 

    Step15:Finished drawings.