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1
Prepare all ingredients. -
2
Separate the egg whites from the egg yolks, and put the egg whites directly into the mixing barrel of the chef's machine. The barrel must be free of water and oil! -
3
Add a few drops of lemon juice, start the mixer, and whip until dry foam forms. Add fine sugar in three batches during the whipping process. -
4
Add corn oil, milk, and condensed milk to the egg yolks in sequence, and mix evenly with a whisk at low speed. -
5
Sift in the low-gluten flour and mix well again. -
6
Add one-third of the meringue, use an egg beater to make a Z-shape and mix well. When the meringue is no longer visible, add one-third of the meringue and mix in the same way. Mix well, then pour it back into the bowl of meringue, and mix well as before. -
7
Pour in black sesame seeds and mix briefly. -
8
Preheat the waffle maker, apply a little oil appropriately, pour in the batter, and bake slowly over medium-low heat.
Tips
1. If the egg yolk paste is too thick, add some milk appropriately.
2. Corn oil can be replaced with butter or coconut oil, but it needs to be melted into a liquid state.