Materials?
2 eggs of normal size
Milk 25g
Low gluten flour 40g
20g of fine sugar
Baking powder (optional, novice suggested) 1g
3 drops of lemon juice/white vinegar (to remove egg smell)
Fresh fruit arbitrary
Practice?
Separate the yolk and egg whites, and the eggs must be fresh. Separate 2 egg yolks, and put the egg whites into a clean egg beater and refrigerate for later use.
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Add 25g milk to the egg yolk and mix well.
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Sift in low-gluten flour and baking powder (baking powder is not required)
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Stir well to form a smooth and delicate yolk paste.
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Take out the egg whites from the refrigerator, and beat the egg whites with electric egg beater 4th gear (medium speed gear). When the bubbles are big now, add lemon juice and 1/3 fine sugar. Turn to the 7th gear (high gear) and continue to beat until the egg white is fine without big bubbles, then add 1/3 fine sugar and continue to beat 1 min.
When the egg white begins to have lines, add the remaining fine sugar, adjust it to the fifth or sixth gear, and send it until a big hook appears.
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Take 1/3 protein cream, pour in the yolk paste and mix well.
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Pour the mixed meringue and yolk paste back into the egg beater with meringue, and continue to stir evenly.
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There is no need to put oil in the flat-bottom non-stick pan. After preheating with a small fire, fill it with 1 spoon of batter and put it into the pan. After practice, the shape of 1 spoon of batter is better, it is easy to turn over and cooked, and the thickness of the finished Shufulei muffin is also acceptable. (If you want to eat extra thick Shufulei muffins, you can scoop up another spoonful of batter and stack it, provided that the egg whites are in place.)
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Add a little water, cover the lid and simmer for 2 minutes. This step is the key to the full cooking of Shufulei muffins! (Fold 2 spoonfuls of thick muffins with batter, add water and stew for 2-3 minutes.)
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After 2 minutes, the surface of Shufflei muffin solidified slightly, so it's time to turn the muffin over with a scraper. Scraper gently picks up the muffin from below along the bottom of the pot, just turn it over after a little height from the pot surface, and turn it over in one go! You can't turn the muffin upside down if it's not cooked at the bottom. Continue frying until it can be turned easily.
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Cover the pan and continue to fry for 1 min, and then take out.
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The color is even and the thickness is ok.
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With cream, sift a layer of powdered sugar (fold 2 spoonfuls of thick muffins? )
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Sent a little whipped cream with fresh strawberries? It tastes great! It's more beautiful to sift a layer of powdered sugar. I forgot to sift powdered sugar and eat it directly!
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Shufulei fried bananas with caramel (a little butter and fine sugar in the pan, stir-fry until caramel color, and fry bananas in half in an open pan)
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Shufulei drizzled with caramel sauce and diced apples with caramel cinnamon.
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Shuffley muffins can also be paired with honey, syrup, chocolate sauce, thick yogurt ... No matter how they are paired, they are delicious!
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