The most important thing about Japanese Shuffley muffins depends on its cashmere content. In order to bake fluffy Shuffley muffins successfully, we should not only choose high-quality raw materials, but also pay attention to its making skills. Only better raw materials and precise skills can make excellent Shuffley muffins. The puffiness of Shuffley muffins is closely related to the sending skills. The most worrying situation in production is that the batter does not expand during frying or shrinks or collapses after release.
Salt and frost are not enough to kill people; Cooking sticks and gourmet pots used in egg white must not be mixed with water or oil, which will endanger the actual effect of egg white. Secondly, protein, which is killed better, should be applied immediately, because once protein is demulsified, the finished product cannot rise well. Excessive mixing of batter; Japanese Shuffley muffins are made a bit like sponge cakes. Whip the egg yolk and egg whites separately, first mix their raw materials, and then add the meringue. The purpose of this is to make the finished product soft. The key point of this process is that when egg white is added to yolk paste, remember not to mix too much, as long as it is mixed evenly. Too much stirring of batter will demulsify the protein cream and prevent it from swelling.
When baking, the batter is too thin; There is no difficulty in making skills, but the finished product is still not heavy, so it is necessary to consider whether there is less batter during frying and baking. The batter must be thick enough to produce a fluffy taste. In the case of batter, the thickness is more important than the total area! Application of Japanese Shuffley muffins: Shuffley muffins are often popular because of their delicate and bulky taste. In the secret recipe, there is little powder and sugar, so it is characterized by maintaining a fresh feeling and is suitable for taking with various juices and fruits.