Cooking Steps

1. 

   Step1:Prepare the ingredients. The milk can be prepared with ready-made pure milk or mixed with milk powder. Separate the egg white and yolk of the egg. The basin for putting the egg white must be free of water and oil.

2. 

   Step2:Mix egg yolk, milk and corn oil evenly. Stir until the oil is free of water.

3. 

   Step3:Sift the low gluten flour into the yolk.

4. 

   Step4:Use the technique of Z or I to stir the batter into a smooth dripping state without particles.

5. 

   Step5:Add sugar to the egg white at one time, drop white vinegar or lemon juice, and beat the egg white with an electric beater until it is wet foaming, that is, lift the beater head, and the egg white becomes a big hook.

6. 

   Step6:Take 1 / 3 of the egg white and the yolk paste and mix them evenly. Use the cutting and mixing method to prevent defoaming.

7. 

   Step7:The muffin paste is poured into the protein basin. It is evenly mixed with the remaining protein by cutting or turning. The batter is very fluffy.

8. 

   Step8:After the multi-functional pot is preheated with six discs, brush a layer of oil and scoop a large spoon of batter into the disc. It's OK to use a non stick pan. The batter will naturally form a circle.

9. 

   Step9:Cover the pot and simmer for 2 to 3 minutes. Drop a few drops of water on the edge of the muffin to form steam.

10. 

    Step10:Turn it over and fry it for another 2-3 minutes.

11. 

    Step11:It can be served with various fruits and sauces. I simply spread a layer of icing on it. It's also meimeida

12. 

    Step12:With a cup of milk or coffee, and some fruits and nuts. Breakfast or afternoon tea with delicious taste and beauty is ready. Enjoy it.