Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Ensure that the container for the egg white is free of oil and water.

2. 

   Step2:Use the hand beater to stir the yolk evenly. Add 9g of sugar and stir again.

3. 

   Step3:Add 15g of tasteless vegetable oil and 70g of milk. Stir again.

4. 

   Step4:Sift in 70g flou

5. 

   Step5:Use a scraper to cut and mix evenly into a fine paste for standby. (cutting and mixing is to prevent flour from glutening

6. 

   Step6:When the egg white is in the shape of fisheye bubble (coarse bubble) with electric beater, add 9g of fine sugar for the first time.

7. 

   Step7:Add 9g sugar for the second time.

8. 

   Step8:Add 9g of sugar for the third time when the lines appear.

9. 

   Step9:Finally, dry foaming, i.e. short and upright sharp corner.

10. 

    Step10:Add 1 / 2 egg white to the yolk paste. Cut and mix well.

11. 

    Step11:Pour it into the remaining egg white. Cut and mix well.

12. 

    Step12:Brush a layer of vegetable oil on the mould after preheating. Pour in waffle liquid (not very full). Heat in low heat. Move the grinding tool by hand to bake all parts evenly. When it is no longer steaming, it is almost cooked.

13. 

    Step13:Bake until the color is even, then leave the pot.