Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Separate the egg white and yolk. Pay attention to that there is no water or oil in the egg white basin.

3. 

   Step3:Add 30g yogurt to the yol

4. 

   Step4:Stir evenly and then dry in low gluten flour and baking powder. Mix well with silica gel spatula. It is thick after mixing.

5. 

   Step5:Add a few drops of lemon juice or white vinegar to the egg white, and then add in the sugar. Use the eggbeater to start beating.

6. 

   Step6:Send at high speed. When you pick up the eggbeater head, you can have a small sharp corner.

7. 

   Step7:Take 1 / 3 of the protein cream and put it into the yolk paste. Mix well by turning.

8. 

   Step8:Well mixed.

9. 

   Step9:Pour in the remaining 2 / 3 of the protein cream. Continue to use the mixing method from the bottom to the top and mix well.

10. 

    Step10:The batter is even and glossy.

11. 

    Step11:Put it in a large framed bag.

12. 

    Step12:Brush the non stick pot with a little oil, turn on a small fire, cut a hole in the flower mounting bag and squeeze them into small round cakes.

13. 

    Step13:Burn it with a small fire. Turn it over when it's golden. You can burn it for about two minutes. Observe carefully. Do not burn.

14. 

    Step14:Put the pancakes on the plate. Continue to heat the next pot. The recipe can be eight to nine pancakes.

15. 

    Step15:Pour on yogurt. Garnish with blueberries, strawberries and any fruit you like. Delicious sour milk muffins. Shuflei muffins with sour milk flavor. It's very good for breakfast, afternoon tea and entertaining friends.