Egg yolk 2 portions

Original yogurt 120g

60 grams of unsalted butter (melted)

Low-gluten flour100g

Two protein.

40 grams of fine sugar

How to make original pastry muffins?

Put the egg yolk into a conditioning basin and break it into egg yolk liquid with an eggbeater.

Add the original yogurt and stir well with an egg beater.

Then add the unsalted butter that has been heated and melted in the chocolate pot of Mai Chu in advance, and stir it with an eggbeater until the texture is smooth.

Sift the low-gluten flour into a conditioning basin and stir it evenly with an egg beater until there is no flour.

Put the egg whites and fine sugar into another conditioning basin and beat with electric egg beater until 90% fat. When the eggbeater is lifted, the front end is sharp and stiff. )

Add the meringue into the conditioning basin of egg yolk batter and gently stir it up and down with a rubber scraper to avoid damaging the texture of meringue with excessive force.

The multifunction machine SW277 is equipped with heart-shaped waffles (or round waffles) and preheated at the highest temperature MAX. Brush a little oil on the baking tray after preheating, then pour the batter into the baking tray and bake for 6-7 minutes.

(The batter with pastry won't come out again during barbecue, so you can fill the whole baking tray with batter, preferably around 120g. )

Use a wheat-kitchen pancake turner (preheated at MAX maximum temperature), brush a little oil on the baking tray after preheating, then pour the batter (about 150g) into the baking tray, cover it, turn it over immediately, turn it back to the front 15s, and bake for 4 minutes.