Soufflé Waffles

Overview

Make a muffin for breakfast. Pair it with a glass of milk. The soft and tender muffin will be a great breakfast! This recipe bakes six.

Separate the egg whites and yolks, and the basin containing the egg whites should be free of water and oil.
Add milk to egg yolks and mix thoroughly.
Sift in the low-gluten flour and use a tool to stir in a zigzag pattern, but do not stir.
Add two drops of lemon juice to the egg whites to remove the fishy smell and stabilize the egg whites. Add the white sugar in three batches. Use the electric egg beater to start beating at high speed. When there are obvious lines, turn to low speed to beat. This way, the meringue will be more delicate. Finally, beat until two small sharp corners can be drawn out.
Add one-third of the mixture into the egg yolk batter and mix evenly with a spatula.
Pour the mixed egg yolk batter back into the egg white batter, and stir it again using the up and down method. The mixed egg batter will look like this light, delicate and elastic state.
Put the egg batter into the dough bag, preheat the pan over low heat, brush with a thin layer of oil, and squeeze in the batter when it is slightly hot. The batter should be squeezed thicker, and you can add more on top.
Pour a little water on the edge of the pot, cover it and start searing it for about three to four minutes, so that the inside can mature easily.
Turn over, still add a little water to the edge, cover the pot and continue to simmer for about three minutes, then turn off the heat and simmer for 30 seconds.
Very soft, tender and sweet.