Chinese Food
[cloud soft] shuflei fat Muffin
(144487 views)![[cloud soft] shuflei fat Muffin](https://cp1.douguo.com/upload/caiku/1/a/6/yuan_1a67c4a59096991330d02e7d8f493946.JPG)
Have you ever tasted clouds? Do you believe that you are only a few yuan away from the cloud every morning? I admit. I didn't eat clouds. But when I tasted shuflei's puffy muffins, I thought the fluffy clouds were just like that. Weibo - @ a chef's big stomach
Cooking ingredients
Cooking Steps
Step1:Separate the protein and yolk.
Step2:Melt 10g cream cheese in water.
Step3:Just melt and stir to this extent.
Step4:Add 20g milk to the yolk. Add the melted cream cheese and the yolk mixture and stir well. If cream cheese still has granules, it needs to be sifted.
Step5:Sift and add low powder. Stir in Z-shape. Avoid the flour from getting gluten. Preheat flat bottomed skillet - brush with a thin layer of oil. Preheat over medium heat for 58 minutes. This is just the time to kill the protein.
Step6:Add 20g of sugar and 2 drops of lemon juice to the egg white at one time. Add and beat until it is almost dry and foaming. Lift the egg beater to pull out a straight line.
Step7:Add one third of the egg white cream to the yolk paste. Stir well.
Step8:Then pour the egg yolk batter into the remaining egg white cream. Stir well.
Step9:Let's take a look at the quantity. Divide it into 4 parts. Spoon it into the pot.
Step10:Cover the pot and simmer for 1 minute. Try the state of the bottom of the cake. If it's not shaped, wait for a while. When it can turn over, start immediately. Otherwise, it's very easy to paste. Turn over. Simmer for another minute or two. Finish.
Cooking tips:When scooping the batter, try to keep the round shape of the batter. For the thick and soft texture of shuflei muffin, make sure to pile up the dough a little higher, or the finished product will collapse and become ordinary muffin. ② If you can't control the amount of batter taken by the spoon, put the batter in the decoration bag. Cut the hole about 2cm in diameter and squeeze it into the pot. The muffins made in this way are very round and easy to control the thickness, which is smaller. (however, make sure you move fast, or you will get out of the water after pinching the batter for a while.). ③ If there is no cream cheese, it's OK to change it into yogurt. It doesn't matter if you don't put it. There are skills in making delicious dishes.
