Recipe materials:?

1, low-gluten flour 120g, soaking fraction 1/2 tsp, cream 35g, 4 eggs, fine sugar 25g, whipped cream 20g and milk 80g?

2. Canned tuna 1 tin, 30g of pickled cucumber, 30g of onion, 2/3 cups of mayonnaise and 4 teaspoons of pepper1.

Recipe practice:?

1, low-gluten flour and baking powder are sieved together, and the cream is heated in water until it melts. ?

2. Beat the eggs into a stainless steel basin, stir quickly, add fine sugar and stir well, slowly add whipped cream and milk and stir well, then add melted cream and stir well. ?

3. Add the low-gluten flour and baking powder into the egg milk solution of the second method, stir evenly with a rubber spatula, and put it in the refrigerator for 30 minutes.

4. Take out the batter and pour it into the preheated muffin machine for baking. Take it out and serve it. ?

5. Drain the tuna oil, mash it with a fork, and cut the pickled cucumber and onion into fine powder for use. ?

6. Mix all the ingredients evenly and pour them on the baked muffin.