Method for making milk-flavored muffins
Egg white and yolk are separated. Containers containing protein should be free of oil, water and impurities to avoid affecting the transportation of protein.
Beat the yolk first.
Add milk and sift in low-gluten flour. Babies under one year old can use formula milk or water instead. But if you use clear water, it will be lighter and have no milk smell. In addition, in order to make fluffy taste, flour should be low-gluten.
Draw a zigzag and mix well. Don't stir the egg yolk paste for too long, so as to avoid the gluten of flour and affect the taste.
Then let's send egg whites. Pass the time with the medium speed gear in electric egg beater.
Beat until fish-eye-sized bubbles appear in the protein.
Add 20 grams of fine sugar and stir until wet and foaming. That is, after the eggbeater is lifted, a sharp corner can appear.
Add the beaten egg whites into the yolk paste twice and stir evenly with a scraper. Do not stir clockwise or counterclockwise, but turn it over by cutting, so as to avoid gluten in the batter and affect the taste.
Turn the pan to low heat and pour in a spoonful of batter. After the temperature rises, the internal structure of the batter will present a fluffy and delicate structure, and the aroma will also come out. Try not to pour too much, lest it be too thick and easy to cook.
Fry on low heat until the surface is solidified, turn over and fry 1 minute and a half, fry on both sides until golden brown, and take out and fry the next one. After frying for three or four times, the bottom of the pot may overheat. After cooling with cold water, stir-fry the bottom again to avoid frying the bottom.
Milk-flavored muffins are ready. Two muffins are served with jam or peanut butter, which tastes super delicious ~ If it is red bean paste, it will be Doraemon's favorite gong!
With a glass of juice drink or vegetable porridge, this morning is the best.