Cooking Steps

1. 

   Step1:Prepare the material. Add 20g sugar powder to the egg and stir well.

2. 

   Step2:Pour in the milk and stir. Sift in the low powder. Stir... Then pour in the butter and melt in water. Stir gently. Don't let it out.

3. 

   Step3:After mixing, sift the batter.

4. 

   Step4:Heat the nonstick pan with oil. Pour in a small spoon of flour paste after leaving the heat. Flow into a round shape.

5. 

   Step5:Control the heat. Raise the dough a little. You can get out of the pot. Fry one side only.

6. 

   Step6:Only this kind of cream can I master the technique.. First of all, 1. The cream should be refrigerated for 12 hours. Take it out of the refrigerator and beat it immediately. 2. The whipping container is cold. 3. Take a plate in advance and fill it with 1 / 3 water to freeze. Put the container on it to send.. When you start to hit the egg beater, put the basin on the mural. The speed is not fast enough. You can see the thin froth in two minutes after the 2 shift. You can start adding a small amount of sugar three or four times. You can try the sweetness and sugar content