Souffle waffles (pan version)
Ingredients
- Eggs 2
- Pure milk 250ml
- Cornstarch 50 g
- White sugar 20g (milk) + 40g (protein)
- White vinegar A few drops
Steps
1. Prepare the required ingredients and separate the egg whites and yolks.
2. Pour the milk into a small milk pot, add 20g of sugar, and heat over low heat.
3. Dilute cornstarch with milk.
4. When the milk slowly becomes hot, slowly pour the cornstarch milk into the hot milk.
5. Turn to minimum heat and push slowly to allow the milk to coagulate.
6. As the temperature rises, when the milk becomes mushy, remove from the heat immediately and stir quickly to allow the cornstarch to fully dissolve in the milk without forming any particles.
7. Add beaten egg yolk.
8. Stir quickly over low heat.
9. Let the egg yolk, milk and cornstarch completely combine. The custard sauce made in this way is the most fragrant and delicious.
10. Add a few drops of white vinegar to the egg whites.
11. Beat the egg with a whisk until it becomes foamy, and add one-third of the sugar to increase the stability of the protein and sweet taste.
12. Beat the egg whites until they are fine and fine, then add the second sugar.
13. Beat until the egg beater has a big hook when it is lifted, add sugar for the third time.
14. Turn the egg white bowl upside down so that the egg whites will not flow out.
15. Add one-third of the egg whites to the egg yolk milk starch paste.
16. Gently stir evenly.
17. Pour the mixed custard back into the remaining egg whites.
18. Stir gently to thoroughly mix the custard sauce and egg whites.
19. Lower the heat to the lowest heat and brush a thin layer of oil on the pan.
20. Use a rice spoon to fill the pot and pour it into the pot.
21. Cover the pot, lower heat, and fry for 2 minutes.
22. Turn over gently. Pour half a spoonful of water around the edge of the pot.
23. Cover and fry over low heat for 2 minutes.
24. The waffles are puffy.
25. Serve gently.
26. Milky, soft and like a cloud.
Tips
- ①It is best to put some vanilla pods in the milk and heat it.
