Chinese Food
Kwai Fu Lei muffin - fast breakfast series
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I haven't made breakfast for you for a long time. This time I made muffins. It seems very difficult, but it can be completely finished in 15 minutes. The method is similar to Qifeng cake. It is based on the egg white to provide a fluffy foundation for muffins. It's light, soft and elastic. The hot muffins are fragrant. With yogurt and jasmine strawberry jam, happiness will soon rise. At the beginning of the pot, shuflei muffin has a strong fragrance. When it is put on the plate, it can obviously feel its softness and fluffy. It will collapse a little after cooling. But the light and soft taste is not discounted. The traditional way of eating is to put a small piece of butter on the top of the muffin. After melting, it will be eaten together with the muffin. This time, I chose yoghurt and the jasmine strawberry jam that I specially developed. There are whole jasmine flowers in it. It's different from the strawberry jam on the market. It's fresh and not sweet.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg whit
Step2:Egg white with suga
Step3:Egg yolk with yogurt, salt and vanilla extract. Beat and mi
Step4:Add sifted flour and baking powder to the yolk mixture. Mix wel
Step5:First add 1 / 3 of the egg white to the yolk. Stir quickly. Then pour the yolk paste back into the remaining egg white. Stir evenly with a scraper
Step6:Heat butter in a saucepan until it melts; dig 1 tablespoon of batter and put it in the pan. Add 1 / 2 teaspoon of batter and base it high
Step7:Add a teaspoon of water. Cover the pot. Heat gently with steam
Step8:Turn the muffins over in 2 minutes. Fry for another 1 minute. Be careful to move gently
Step9:Dish. Drizzle with yogurt and jasmine strawberry sauc
Cooking tips:1. Choose fresh eggs. It's easier to beat them; 2. Pay attention to the separation of eggs. The container where the egg white is placed should be free of water and oil, or it may affect the egg white; 3. Do not over beat the egg white. When lifting the beater, it can form a stable, slightly drooping small sharp corner. Avoid over beating. The texture will become rough; 4. When mixing the egg yolk and the egg white, make sure to use the mixing hand The action should be quick and light. The batter should be fried as soon as possible; 5. Pancakes will be easily burnt if fried with butter. If the fire is not well controlled, use vegetable oil; 6. If you are very concerned about baking powder, you can not add it. But after adding baking powder, the batter will be more stable. When heated in the pot, it will expand higher; 7. There is just a small partner of Tata powder at home Add a little to the egg white to increase the stability. If not, you don't need to buy it. There are skills in making delicious dishes.
