Chinese Food
Bright eyes Blueberry Yogurt Muffin
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Cooking ingredients
Cooking Steps
Step1:Add the sugar into the eggs in three times and beat them with the electric beate
Step2:Pour yogurt into the egg mixture and mix well
Step3:Sift the low gluten flour, salt and baking powder together into the yoghurt egg liquid and mix evenly with a scraper. Let stand for more than ten minutes
Step4:Before frying, put blueberries into the batter. Use a spoon to put some batter into a non stick pan (no oil in the pan)
Step5:Heat over low heat until bubbles form on the surface and set completely. About 3 minutes. Turn over and fry over low heat for about half a minute (brown on one side and light yellow on the other)
Step6:Drench with maple syrup or honey. Decorate with fruit.
Cooking tips:1. Blueberry Yogurt muffin is a common breakfast in American families. The formula of each family is not necessarily the same. It's like how much water and noodles a housewife uses to make a pancake in our Chinese family. It depends on her own experience and taste. 2. My recipe was named according to my own practice last time I made a gong fire. It's only for reference. You can make it according to my recipe. But there will always be your own recipe. That's the flavor of your own home. I think the Western so-called muffins are actually the same as the Japanese ones. But the standard of the Japanese ones is stricter. And the muffins are freer. Of course, it's my personal opinion. 3. There's no need to refuel when frying the muffins. Of course, use a non stick pot. Otherwise, add some oil. But the effect will be different. 4. The muffins should be fried evenly and beautifully. I think the most important thing is the frying time I have a look about it. My house has the least fire. It's right to fry for 3 minutes on one side and turn over when the bottom is completely discolored
