Cooking Steps

1. 

   Step1:Separate egg white and yolk. Break up the yolk. Add milk. Sift in low gluten flour. Stir evenly in a zigzag pattern. Do not stir too long. Avoid gluten in the batter. Use the electric egg beater to quickly beat the egg whites for a few times, and then fish eye blisters will appear. Add in the sugar once, and then beat until there are sharp corners.

2. 

   Step2:Add the albumen cream into the yolk paste twice. Stir evenly. Do not stir. Avoid the gluten in the paste. Mix a small amount of red koji powder with a small amount of milk. Then add 1 / 3 muffin paste and mix to make pink batter. Then use the same method to make 1 / 3 deep pink batter. The remaining 1 / 3 primary color batter does not need to be toned.

3. 

   Step3:Heat the pan over medium heat. Turn down the heat. Pour in a tablespoon of batter. Fry until the bubbles on the surface start to crack. Turn over and fry for about 1 minute. Fry until the surface turns golden and take out. Fry the other pancakes in the same way.

4. 

   Step4:First put a piece of dark pink muffin on the plate. Spread a layer of jam on it. Then cover the top with another piece of muffin. And so on. Pile up all the muffins. PS - you can add honey, cheese, jam, cream and other sauces in the middle of muffins according to your preference.

5. 

   Step5:Put a layer of condensed milk on the top of the muffin, decorate with fruit and sprinkle with coconut to complete the overall shape.