Chinese Food
Muffins and muffins
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In fact, I don't like muffins. But I don't know why a gust of wind blows. Muffins become net red. I don't know the origin of shuflei. In foreign countries, this kind of muffins seems to be just called. Shuflei is another kind of dessert. No matter what. As a food research fan, you like it. I should try it. This platform doesn't seem to pay much attention to cooking. I prefer baking. But this year, I've been trying to make a better combination of bread and cooking. I almost stopped making all kinds of Western cakes. Everyone likes the notes I sent before. I'll send you some creative ideas through the menu. Muffins are not my work. I have studied them for a long time. These are two recipes that I think are quite reliable. The difference is that they are thick and thin. I like them personally. They take what they need.
Cooking ingredients
Cooking Steps
Step1:Divide the eggs. Add milk, medium powder and baking powder to the yolk. Mix well. Add sugar to the protein in several times and beat until it is wet foaming. Mix well. Use a cast iron pot. No need to add oil after heating. Spread the cake directly. Turn over after the surface bubbles.
Step2:The amount on the ingredients list is about that in the picture.
Step3:Here's the muffins. Divide the egg into two parts. Add milk powder and baking powder to the yolk. Add sugar to the egg protein and make it wet foaming. Mix them well. A cast iron boiler is hot. Here you can add oil or not. It's more uniform if you don't add oil. Pour in the batter. Add a little bit to the circle and the thickness you want. Close the lid. There are bubbles on the surface. This speed is very fast. About 2030 seconds. After turning over, continue to close the cover. The heating speed with cast iron pot is very fast. The whole process must be the minimum fire. The difficulty of thick muffins is not in the paste, but in the process of spreading the cake. It will be pasted by accident. Or the heart is not ripe. The purpose of the lid is to make steam in the pot and make the batter mellow. If you don't cover it, the surface is ripe. The inside is not ripe. When the inside is ripe, the outside is scorched. This difficult point needs to be done several times. Run in with your own pot a lot.
Step4:The last is the swing. Squeeze some fresh milk. With some fruit. The traditional way is to squeeze honey. These people are free to play.
Cooking tips:In the above formula, if the medium powder and low powder are not interchangeable, the taste is slightly different. The baking powder is for better hair. If not, it can be used. But the looseness will be affected. There are skills in making delicious dishes.
