Can be used to make egg waffles, taiyaki, waffles, etc.

Wheat Flour, Powdered Sugar, Starch Acetate, Full Cream Milk Powder, Aluminum-Free Baking Powder (Calcium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate, Calcium Carbonate), Corn Starch, Wheat Starch, Glucose, Flavoring, Silicon Dioxide, Sodium Carboxymethyl Cellulose, FD&C Yellow No.4, FD&C Yellow No.5*Contains allergens: gluten and milk products

<Prepare your own materials> Eggs (27g), water (273g), vegetable oil/butter solution (16ml) 1. Put the eggs, water, pre-mixed powder and oil into the mixing bowl, and mix at slow speed for 1 minute. 2. Then scrape the bowl, use a razor blade to scrape off the unbeaten powder at the bottom and around the mixing bowl, and then turn to fast stirring for 3 minutes. Stir evenly before use. 3. Preheat the machine and set the temperature to 175°C. 4. Pour the batter evenly into the baking pan, flip the lid and bake for 3 minutes and 30 seconds. Trim the edges when baking for about 1 minute. 5. After baking, turn over and take out the finished product, place it on the iron rack, and use a small fan to cool it down (about 30 seconds). Can be applied to other models, such as: Taiyaki, red bean cake, waffles, etc.