1 2 egg yolk and protein are separated, and 35g milk and 5g corn oil are added to the yolk and stirred evenly.

2. Sift in 40 grams of low-gluten flour and 3 grams of baking powder and gently stir until smooth and powder-free. Note: Don't stir hard in circles, but move gently. Excessive force will cause the dough to harden, and the baked muffin will easily retract quickly after cooling.

3. Put two egg whites into a water-free and oil-free toaster cylinder, add a few drops of lemon juice, and add 30g sugar into the egg whites three times until the lines are clear and shiny, and the meringue can bend the hard foaming state of the small hook. Note: the protein is refrigerated before sending, which makes it easier to send. Lemon juice can make protein more stable and difficult to defoam.

4. Add one third of the meringue into the yolk paste and stir well, then pour it back into the remaining meringue and stir well.

5. Put the mixed batter into a paper bag, cut a cut of about 65,438+0 cm, brush a thin layer of oil in the pot, heat it to about 65,438+050 degrees with medium fire, first squeeze three muffins with half of the batter, and drop a little water on the side of the pot that doesn't touch the muffins (to facilitate the formation of steam later), cover the pot and stew for 3 minutes.

6. After opening the lid, squeeze three more batter, put the remaining batter on the front batter, cover and simmer for 3 minutes, then gently turn over, cover and simmer for 3 minutes, and then take out the pan and plate. Note: the amount of muffins given in the formula is large, and people who like to eat muffins can reduce them in equal proportion.

7. Prepare the cream in advance: 100 ml of animal cream and 10 g of white sugar, and send it until the lines appear, and it will not flow backwards. Sift the right amount of icing on the sofa bed, pour in the right amount of maple syrup and add the cream.