Shufflepuff Muffins

1. Separate the yolks and whites of 2 eggs and whisk 35g of milk and 5g of corn oil into the yolks.

2. Sift in 40g of low gluten flour and 3g of baking powder, and gently stir until smooth and flourless. Note: Don't stir in circles, but do so gently, as too much force will cause the dough to rise and the muffins will shrink quickly when they cool down.

3, two egg whites into the water-free oil-free bread machine cylinder, add a few drops of lemon juice, 30g of sugar into the egg whites in three parts, whipped until the texture is clear and glossy, the meringue can be curved up a small hook of the stiff foam state. Note: Refrigerate the egg whites before whipping to make them easier to whip. Lemon juice makes whipped egg whites more stable and less likely to foam.

4. Take one-third of the meringue and add it to the egg yolk mixture and mix well, then pour it back into the remaining meringue and mix gently.

5, mix the batter into a laminating bag, cut off about 1cm of the mouth, brush a thin layer of oil in the pan, turn on the medium heat and heat to about 150 degrees Celsius, the first half of the batter to squeeze 3 muffins, the edge of the pan does not touch the muffin part of a drop of water (to facilitate the formation of steam after), cover the lid of the pan and simmer for 3 minutes.

6: Open the lid and squeeze 3 more muffins with the remaining batter on top of the previous batter, close the lid and simmer for 3 minutes, then gently flip the muffins, turn them over and simmer for another 3 minutes with the lid closed. Note: The amount given in the recipe makes larger muffins, so if you prefer smaller muffins, you can reduce the amount proportionally.

7. Prepare the cream in advance: add 10g of sugar to 100ml of animal cream and whip until it appears to be textured and will not flow when inverted. Sift the right amount of frosting on the soufflé, drizzle with the right amount of maple syrup, plus the cream.