Home idleness I will often do a variety of desserts, mango sticky rice cake, sweet potato cheese balls, muffins and so on are I often do, simple and convenient easy to get started, which the muffins is a family very much like a kind of soft and sweet taste is particularly good, and muffins of the practice of a variety of Shuffleboard thick muffins by virtue of the high value as well as simple cooking method y popular favorite. High-value and simple cooking method y popular, and the key is to do Shuffle Thick Muffins without the oven, which added oil and sugar is also very little, will not make people feel sweet and greasy, fluffy dense thick muffins adults and children like to eat, especially usually like to eat desserts for the girls, this Shuffle Thick Muffins tasty burden, I believe that you will like it very much, the following I will Shuffle Thick Muffins I will share with you the details of how to make Shouflei Thick Muffins.
Shufflepuff thick muffin practice:Spare ingredients: 3 eggs, 20 grams of sugar, 35 grams of milk, 30 grams of low-gluten flour, 10 grams of corn oil;
Procedure: First step, first of all, all of the ingredients are ready, 3 eggs, you need to separate the egg white and egg white, respectively, into clean water. and egg whites, respectively, into a clean container, and then began to whip the egg white, first take 15 grams of sugar in three additions to the egg white;
The second step, the egg white whipped to the state of the small sharp corners of the state can be, the next in the yolk of the container, add the milk, corn oil, as well as the remaining 5 grams of sugar, the mixture of mixing and tossing evenly, pay attention to do not stir;
The third step, and then low-gluten flour with a sieve once, into the egg yolks in the liquid, will be fully mixed evenly, take one-third of the whipped egg white into the egg yolks into the paste, up and down, and then all poured into the egg white;
The fourth step, mixing evenly can be, ready to prepare a laminating bag, will be mixed with all of the egg paste into the laminating bag, and then cut out a small mouth, the bottom of the non-stick pan, add the egg paste, while the side of the pan, and then the bottom of the pan. Add egg paste, at the same time in the side of the pan dripping 2 spoons of water;
The fifth step, plus the lid of the pan smothered for a while, almost 2 minutes, you can turn over and continue to fry for a minute, you can get out of the pan, will be the remaining in accordance with this method are good.
Summary: pan can also do desserts, not only is the fluffy dense taste good, and the value is also very high, do a good job of the Shuffleboard thick muffins, with a personal favorite fruits to eat, it is a good choice, especially refreshing and delicious, for those who like to eat desserts, you can learn to do it by yourself, but also master the sugar of their own! The amount of sugar, less oil and less sugar to eat more refreshing no burden, this dessert is more suitable for girls, delicious and healthy, most of the desserts need to use the oven, which for some people will be more difficult, this desserts without the oven practice is of course, can not miss to learn.
Cooking tips:1, put the egg white container can not have water and oil, otherwise the protein whipped up, do the cake will not be fluffy, whipped egg white, don't all of the sugar all of a sudden to join, three times to join in, so that whipped egg white will be more successful;
2, low-gluten flour to add in the yolks of the egg, it is best to use a sieve to filter through, so that the egg paste will be made! more delicate, the finished product will taste better, stirring to the state of no particles on it, do not have to over-stir;
3, whipped egg white and egg yolk paste mixture, pay attention to the mixing, must not be stirred in a circle, otherwise it is easy to defoam, there is no laminating bag, with a thicker plastic bag to do it is also possible.