Chinese Food
Milk flavored muffin soft and elastic
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Cooking ingredients
Cooking Steps
Step1:Beat up the eggs and add 40g white sugar and stir wel
Step2:Add in milk and corn oil. Stir until it's completely combined. It's egg cream
Step3:Sift the low gluten flour and baking powder into the egg milk mixture. Mix well to form a smooth batter. Let stand for 10 minutes
Step4:After the pan is heated over low heat, brush with a thin layer of oil, scoop a spoon of batter and pour it into the pan. Fry until there are small bubbles on the surface
Step5:When the small bubbles on the surface start to crack, you can turn them over. Fry for 20 seconds and 30 seconds or so until the batter solidifies, then you can get out of the pot
Cooking tips:1. You can use melted butter or edible oil with light taste without corn oil. Don't use oil with strong taste such as rapeseed oil. 2. The batter will spread naturally after being put into the pot. Don't make it artificially. Otherwise, it will be uneven. 3. The muffins can be eaten with fruit, honey, jam or cream. You can make delicious dishes according to your preference.
