Chinese Food
Shuflei Muffin
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When it comes to shuflei, you must be familiar. If you see a long line in front of a dessert store, it must be shuflei store. Some people say that it is the responsibility of delicacy and beauty. The fat bear is the first one to raise his hands and agree. All the friends who know about shuflei know that it has a short taste appreciation period. It's gone before they can take photos. So in order to ensure the best taste, we must do it now. Don't rush. We can taste the best taste. Do you want to learn from chubby and soft shuflei? Then we should follow the fat bear to do it. As long as the materials are ready, it's natural for us to do it. After you practice, a pan can be done in a few minutes. Finally, we need to ask our little friend, love can be done slowly. Shuflei must eat while it's hot..
Cooking ingredients
Cooking Steps
Step1:Separate the albumen and yolk of two eggs into two bowls. The bowl used to hold the albumen needs no water or oil. The bottom of the bowl should be as deep as possible. This is convenient for the albumen to be sent.
Step2:In a bowl, add 25g milk, 10g corn oil and 10g sugar.
Step3:Use the hand beater to stir evenly.
Step4:Sift 42g of low gluten flour and 2G of baking powder. Mix the batter with a hand beater in a Z shape.
Step5:Add the yolk. Then use the hand beater to row the Z shape to mix the batter.
Step6:Add 20g of sugar and 2-3 drops of lemon juice to the protein. Add lemon juice to stabilize the protein cream and reduce the smell of egg.
Step7:Then use the electric beater to beat the egg at a medium speed. Beat the egg cream until it is hard to foam. That is to say, the beater can have a short sharp angle when lifting.
Step8:First pour 1 / 3 of the cream into the yolk paste.
Step9:Use a scraper to turn it slightly and mix it evenly.
Step10:Then pour the pre mixed batter into the remaining cream.
Step11:Then use the scraper to mix evenly.
Step12:Then fill the cake paste into the decoration bag for later use.
Step13:Spread butter on the bottom of the nonstick pot. Heat the pot over low heat to about 150 degrees. There is no butter or it doesn't like the taste of butter. It can be replaced by light color and light taste salad oi
Step14:Squeeze the cake paste evenly on the bottom of the pot. The cake paste should be slightly thicker. The diameter is about 10cm.
Step15:Then pour a little water into the blank space of the pot. Do not use too much water. A small spoon (about 5ml) is enough.
Step16:Then close the lid and fry for about 3 minutes.
Step17:Time is up. Turn it over gently with a scraper. Pour in about a teaspoon of water (about 5ml). Cover it and fry for about 3 minutes.
Step18:When we get out of the pot, we can decorate some yoghurt, fresh fruit, ice cream and so on.
Cooking tips:1. Baking powder here can play a role of fluffy cake body and stable structure. If you don't like it, you can leave it alone. 2. It's better to refrigerate the eggs for making in advance. This will make the separation better. The egg cream will also be more stable. 3. When frying, the temperature control is very important. If the fire is high, the color of the final frying will be darker. You can keep the pan away from the fire a little bit, and turn it around to make the muffins more evenly heated. There are skills in making delicious dishes.
