Ingredients

Eggs 3

Low gluten flour 90g

Supplements

Meat floss 30g

Seasoning

Salt 1g

Sugar 60g

Salad dressings

Vegetable oil 45ml

How to make

Please note that the muffins are made with milk and milk. /p>

1. Beat the eggs in a bowl, add the sugar and salt

2. Beat the eggs with an electric whisk (be careful to beat the eggs until they are very fine and creamy, and when you lift up the whisk, the egg mixture on top of the whisk can be held for a few seconds before dripping down slowly, and the egg mixture will not be integrated with the egg mixture in the bowl after it drips into the bowl with a very distinct trail, and the batter will still be held on top of the whisk for about 2-3 centimeters without dripping down, and there will also be some traces of egg mixture in the bowl. 3 centimeters of the egg will not drip)

3. Sift the flour into the batter three times and mix well (i.e., first sift one-third of the flour into the batter and then sift one-third of the flour into the batter and then sift the rest of the flour into the batter)

4. Spoon about one-third of the batter into another bowl and add the vegetable oil in small batches.

6. Heat a pan, wipe the bottom of the pan with kitchen paper and a little vegetable oil, then ladle the batter into the pan

7. The batter will flow in all directions to form a pancake, and fry over low heat until small holes appear on the surface of the muffin, and the batter is solidified

8. Flip the pan, and fry the other side of the muffin until it is lightly browned. Salad dressing, sandwiched into the meat loaf, made of meat loaf sandwich muffins, the flavor is better.