Chinese Food
Original Japanese shuflei Muffin
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Shuflei muffins are always hot. Kwai Cha is a fast breakfast. Afternoon tea is very good. A long time ago, I sent out yogurt shuflei muffins. But many friends asked me if I could change them into milk. The answer was No. Because yogurt and milk are very different. The consistency is very different. However, goose. And a little friend asked me if I could use milk powder instead. I could mix the milk powder with water and replace it in the same amount. However, baking is a matter of no replacement or no replacement, so as to avoid failure. It's not a problem of formula.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white.
Step2:Mix the yolk and milk evenly.
Step3:Sift in the low gluten powder.
Step4:Mix evenly to form a thick and smooth state.
Step5:Drop the protein into lemon juice. Add sugar. Stir until it is wet and foamy.
Step6:A third of the protein is mixed evenly with the yolk paste.
Step7:Pour back the remaining protein cream and mix well.
Step8:The nonstick pot is hot. Put three tablespoons of batter into it and pile it high.
Step9:Pour a few drops of water into the pot. Cover and simmer for 2 minutes. On the surface, I'll solidify slightly and turn over to fry for 1 minute.
Step10:Sprinkle sugar powder on the finished product or jam, cream, maple syrup and yogurt you like.
Step11:Super soft.
Step12:It's delicious.
Cooking tips:1. The frying process must be done with a small fire. The purpose of draining is to prevent the frying paste. 2. Some partners said that the frying will not be thick or soft. It is likely that the protein defoaming or the yolk paste are too cramped during the mixing process. There are skills in making delicious dishes.
