Black sesame waffles

Crack the eggs, separate the egg whites and yolks, and pour the egg whites into an oil-free and water-free container. Pour the egg yolks into a bowl, add formula milk, black sesame powder, and low-gluten flour in sequence, and mix evenly.

Refer to the picture below for the state after mixing evenly. The batter is thick and easy to slide off.

Now start beating the egg whites. Squeeze two drops of lemon juice or white vinegar into the egg whites, and add 8 grams of white sugar in three batches. After adding it for the first time, use a whisk to beat it at low speed until it looks like coarsely soaked fish eyes!

After adding sugar for the second time, beat until wet foam.

Add the sugar for the third and final time and continue beating at low speed until small peaks appear when you lift the whisk

First pour 1/3 of the beaten egg white into the black sesame paste, and quickly cut up and down to mix. Pour the mixed black sesame paste back into the remaining egg whites, and continue to mix evenly.

The mixed state is as shown below. It is not easy to lift the spatula

Turn on a low heat in a non-stick pan. No need to brush with oil. Pour a spoonful of egg batter into the pan. It is best to use an iron spoon. Fry until some small air holes appear on the surface as shown in the picture. Then turn it over.

Flip it over, press it with a spatula a few times, and fry until it's cooked through. Then you can put it on a plate.

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