Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Put them into a mixing bowl without water or oil.

2. 

   Step2:Cover the egg white with plastic wrap. Refrigerate it (in the freezer) until the surface of the egg white freezes. Because this auxiliary food does not add sugar. If the egg white is sent directly, it is easy to defoaming. So it needs to be frozen to increase the stability of the protein. The freezing time is usually about half an hour. Of course. If the baby is over 1 year old, you can add seasoning. You can also omit this step. Add some sugar to the egg white directly.

3. 

   Step3:Peel and dice the cucumber.

4. 

   Step4:Pour the diced green melon and egg yolk into the blender. Beat well. Green melon can also be changed into pumpkin, potato, sweet potato, dragon fruit and other ingredients. Make sure to beat it well.

5. 

   Step5:Sift in the low gluten flour.

6. 

   Step6:Mix until the batter is fully integrated. Lift the scraper. The batter is not easy to slide.

7. 

   Step7:Squeeze a few drops of lemon juice into the egg white. Lemon juice can not only remove the smell of egg and increase the flavor, but also help the stability of protein.

8. 

   Step8:Start using the electric beater.

9. 

   Step9:Beat to dry foaming state. That is, to lift the beater. The batter can lift the straight point hook.

10. 

    Step10:Mix the albumen paste into the batter. Mix well by turning and cutting. Be careful not to stir in circles. Avoid the dough from getting cramped.

11. 

    Step11:Put the mixed batter into the mounting bag. Cut out a hole of the right size.

12. 

    Step12:Brush a thin layer of oil in a nonstick pan.

13. 

    Step13:Squeeze out the pancakes in the pan.

14. 

    Step14:Cover. Simmer for about 2 minutes.

15. 

    Step15:Turn over after the bottom solidifies.

16. 

    Step16:Close the lid and continue to simmer for about 2 minutes. Then you can get out of the pot.