Low gluten flour 150 grams of eggs 2 butter 60 grams of yeast 3 grams of milk 200 grams of seasoning salt 2 grams of sugar 20 grams of milk will be heated to 35 degrees or so, will be added to the yeast, stirring to mix
2, low gluten flour sifted into a slightly larger container (direct use of flour is also OK, yeast do not add milk, to the flour with baking powder or something 5 grams of whisking on it ^ - ^) 3, the flour will be added to baking powder or something 5 grams stirred on it. ^) 3, the beaten egg mixture into the flour 4, add sugar, salt and stir 5, add yeast milk first small amount added to the 4, stir well and then add all the milk mixture 6, the melted butter into the batter, mix well covered with plastic wrap sealed at about 35 degrees in the environment of the fermentation for about 30 minutes 7, when the surface of the batter appeared bubbles is has been hairy 8, Lattice baking mold in a closed state on the gas stove over low heat, to both sides of the heat 9, after getting hot, open the mold with a brush in the mold to brush a layer of melted butter, to be careful to brush every corner to 10, drop a drop of water in the outer layer of the mold, if the zip a little bit of water disappeared, this time you can pour the batter into the long-handled spoon I used just full of a spoon full of molds 11, close the mold with low heat, while moving the mold evenly, so that it is heated evenly, one side of the heating for about 1-2 minutes, and then turn over and heat for another 1-2 minutes, the steam gradually decreases to see no steam when it is almost cooked 12, baked to the steam is not much when you can open the lid to see for a bit, for the color is not evenly distributed in the place of the targeted baking again
1 cup of flour, 1 egg, 3/4 cup of milk, 1 cup of vegetable oil or butter, 1 cup of milk, 1 cup of milk, 1 cup of milk, 1 cup of butter. cup, vegetable oil or butter 1/4 cup, sugar 1 tablespoon, salt 1/2 teaspoon, baking powder or baking soda 2 teaspoons
Muffin Directions
Flour 1 cup, egg 1, milk 3/4 cup, vegetable oil or butter 1/4 cup, sugar 1 tablespoon, salt 1/2 teaspoon, baking powder or baking soda 2 teaspoons
Combine all ingredients in a large container and whisk to combine.
Shake a pan with two or three drops of vegetable oil and heat over high heat.
Turn off the heat and pour the ingredient mixture into the pan so that the mixture covers the bottom of the pan, but is not too thick.
Cook over low heat for a minute and you will see lots of bubbles rising from the surface of the muffins.
At this point, lift the pan up and give it a shake; if the pancakes can be wiggled together, the other side has left the pan.
Gently flip the pie over to cook the other side (you can do an air flip if you're good at it).
When the patties are golden brown on both sides, they are ready to be removed from the pan.