Chinese Food
Solar eclipse - shuflei Muffin
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The whipped cream is sandwiched in the batter. It's half stewed and half fried. The muffins that are slowly expanding are still steaming. They're adorable. It's effortless to poke a large piece with a fork. It's fluffy and soft like a cloud. The entrance is light. Like the sweet taste of another spoon of maple syrup. And the integration of milk is just right. Float in the sweet cloud together. Have a daydream.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and the egg white of two eggs. Add 35g milk and 5g corn oil into the yolk and mix well.
Step2:Sift in 40g of low gluten flour and 3G of baking powder. Stir gently until smooth. *Note - do not stir in circles. Make sure the action is gentle. Too much force will make the dough gluten. The baked muffins will shrink quickly after cooling.
Step3:Put two egg whites into the bread machine without water or oil. Add a few drops of lemon juice. Add 30g white sugar into the egg whites three times. Beat until the lines are clear and glossy. The protein cream can bend the small hook in the hard foaming state. *Note - the egg white should be refrigerated before being sent. It is easier to be sent. Lemon juice can make the protein more stable and not easy to defoaming.
Step4:Take one third of the protein cream and add it into the yolk paste and stir evenly. Then pour back the remaining protein cream and stir gently.
Step5:Put the mixed batter into the flower mounting bag. Cut off the hole about 1cm. Brush a thin layer of oil on the flat bottom pan first. Heat it to about 150 ° C over medium heat. Squeeze three muffins with half of the batter first. Drop a little water into the part of the pan where the edge does not touch the muffins (to facilitate the formation of steam later). Cover the pan and simmer for 3 minutes.
Step6:After opening the cover, use the remaining batter to squeeze three batters onto the previous batter. Close the cover and simmer for 3 minutes, then turn over the batter gently. After turning over, close the cover and simmer for 3 minutes, and then put out the pan. *Note - the amount given in the formula is larger than that given in the formula. If you like to eat small muffins, you can reduce the amount in equal proportion.
Step7:Prepare cream in advance - 100ml of animal cream and add 10g of white sugar. Beat until there are lines. The buckles will not flow. Sift the right amount of icing on the shuflei. Pour in the right amount of maple syrup. Add the cream.
Step8:Shuflei muffins complete.
Cooking tips:There are skills in making delicious dishes.
