How to make eggs in Hong Kong? What is the formula ratio?

1, the specific method is as follows. The formula ratio is: low-gluten flour 100g, raw flour 20g, baking powder 4g, milk 100g, vegetable oil 25g, eggs 70g and sugar 40g.

2. Practice

1) Mix all the materials, stir them in electric egg beater at medium and low speed for one minute, pour them into a measuring cup and refrigerate for two hours.

2) Preheat the mold and pour in the egg paste. Don't pour the egg paste too full to prevent it from swelling and overflowing.

3) Turn it over immediately after pouring and put it on the fire for about one minute. Burn both sides and both sides should be golden.

4) Put the net in the air. If there is an electric fan blowing before eating, eat it one minute later and brush it.

Step 3: Skills

1) Mix all the materials evenly and let stand for a period of time.

2) mold heat. If you are afraid of sticking, you can brush a little oil in the mold first. This is the first time you pour the batter. After making one, you don't need to brush oil again.

3) It's hot when it's just baked, and then it's crisp when it's blown by an electric fan. The ball inside is soft, so it is crisp outside and soft inside. Eat quickly when you want to eat, because it is easy to soften inside and outside if you leave it for too long.