First of all, I have to say goodbye to the lattice cake shoes, I've been watering its appearance, but I don't have much confidence in its taste and mouthfeel, I don't know why the lattice cake gives the doll the first feeling is hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard.These days my husband eats breakfast at home, he asks for bagels and tofu brains, Emma, that's what I'd do.He got up early in the morning to go out for breakfast and ate it twice, and when he came back, he ended up with a stomach ache... he went to the supermarket and bought a small package of frozen food and came back with a bowl of rice porridge, and his husband ate it and was happy.But you can't always eat both, so you can't always eat both, so you can't always eat both, so you can't always eat both, so you can't always eat both.The finished product was tasted while it was hot, and I immediately realized that I had been a wife before, and that I had wronged the grilled cake and the children's shoes, and that the grass was often good to eat, and the taste of the cheese was soft and a little tough, and in short, it was very fragrant.And then I had some maple syrup, and it was even better.

WHAT YOU NEED

Ingredients

30 grams of butter
180 grams of pure milk
60 grams of egg yolk
1
005 grams of egg whites
30 grams of egg yolk with fine sugar
Egg whites with 45 grams of fine sugar
Low powder 180 grams
A few drops of perfume

How TO MADE Waffles

Steps 1 to 4

1. Cut small pieces of butter to melt the waterproofing.

2. Melted butter liquid.

3. Egg yolks and egg yolks are placed together in a bowl with fine sugar.

4. Stir with a hand-held scrambler.

Steps 5 to 8

5. Stir until the fine sugar is completely melted.

6. The butter is poured into the egg yolk.

7. Then pour it into the pure milk.

8. Add a few drops of vanilla extract.

Steps 9 to 12

9. The above ingredients are then stirred evenly together with an egg beater.

10. Sifted low-fat flour.

11. The flour and egg yolk are stirred evenly in different directions using an egg beater.

12. The egg yolk dough is delicate and smooth.

Steps 13 to 16

13. The whole egg yolk is added to the egg yolk with fine sugar.

14. Low-speed - high-speed rapid stirring with an electric egg beater.

15. It's been stirring the protein into a hard, foamy state.

16. Good protein release.

Steps 17 to 20

17. Take 1/3 of the protein and put it in the egg yolk.

18. Rapidly and evenly stirred.

19. The other two-thirds of the protein is added to the egg yolk.

20. Similarly, stir quickly and evenly into a waffle dough.

Steps 21 to 24

21. Pour the dough into the measuring cup, so that it will fall into the mold.

22. After washing the mold, dry it on a small fire.

23. Then the pre-prepared melted butter is evenly applied to the surface of the mold with a small brush, and the grooves are all painted.

24. After applying the butter, bake it on a small fire for 2-3 minutes, and feel the temperature of the mold.

Steps 25 to 28

25. Pour the dough from the center of the mold (I poured a little more, I didn't get it right the first time, I got it right the second time).

26. Cover it and bake it on a small fire for about 1 minute.

27. Then change the dough, and bake the other dough for about 1-2 minutes.

28. Be careful to use a small fire during the baking process.

Steps 29 to 32

29. Open the lid, one side can easily fall off, which means it's almost cooked.

30. If the other side doesn't fall off, change the side and bake for 30 seconds to 1 minute.

31. Both sides can fall off and come out of the oven.

32.

Handy cooking tips

　　1) The first time using the waffle cake model, in which the baking time at the beginning is also not mastered, the first baking time is a little longer with a little dry, later adjusting the baking time will have a soft taste of the outside gingerbread, don't call the fire all the time, just adjust the time.2) The second amount of dough is also more than the first, the dough does not need to be filled with dough, 8 minutes is enough, cover the lid and the dough will fill itself.Unless, like some of the ones I made later, you want this round shape, and you're deliberately filling the dough less, and you're baking it round, not square, like a mold.3) The pure milk I use here is fat-free, and the milk smells good.4) Before using the mold, butter should be applied first, so that it is easy to remove the mold, and no more coating is needed during the baking process.