Chinese Food
Japanese shuflei
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Ins Super Hot Japanese shuflei muffin. It's very simple. It doesn't need an oven. It only needs a pan. It's very soft in taste. It's super delicate in organization. It's just like cotton.
Cooking ingredients
Cooking Steps
Step1:Egg yolk paste - egg white separated from egg yolk. Egg yolk broken u
Step2:Pour in yogur
Step3:Mix evenly with hand beate
Step4:Successively add sifted corn starch. Low flou
Step5:Mix wel
Step6:Egg white - add sugar powder to egg white. Beat egg white with electric beate
Step7:Whisk until the protein is hard foaming and in a peak shap
Step8:Take half of the protein first. Add it to the yolk paste and mix wel
Step9:Then pour the batter into the rest of the protei
Step10:Mix wel
Step11:Finally pour it into the decoration ba
Step12:Add a few drops of oil to the pan, heat it on a low heat, and then squeeze the batter from the flower mounting bag into the pan. Heat it on a low heat and add a few drops of water. Cover the pan and simmer for about 3 minutes
Step13:When the bottom is golden, turn it over. Add a few drops of water. Cover the pot and simmer for 3 minutes
Step14:Super soft Japanese shufle
Step15:Like cotton, it's ready to be importe
Cooking tips:1 A kind of Except for the formula, the other methods are similar to Qifeng cake A kind of When frying, be sure to use a small fire. Otherwise, it will burn. If it is not cooked in the middle, extend the frying time A kind of The reason why corn starch is added is to make muffins taste softer and more resilient. There are skills to make dishes delicious.
