Chinese Food
Shuflei Muffin (no oil, no foam powder)
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The beautiful and delicious shuflei in the bakery is not cold at all. Follow this recipe. It's simple and quick. You can have it in minutes at home.
Cooking ingredients
Cooking Steps
Step1:Prepare the main ingredients.
Step2:Separate the egg white and yolk in a mixing bowl without water or oil.
Step3:Add milk to the yolk and mix well with a hand beater.
Step4:Sift in the low gluten flour.
Step5:Stir one into smooth batter and set aside.
Step6:Add lemon juice to the egg white and beat until it is thick and then add sugar.
Step7:Whisk until the egg white is wet and foamy (i.e. there is a small hook when lifting the beater).
Step8:The eggbeater should be adjusted to the lowest speed. Stop at every place in the basin to make 23 bubbles.
Step9:Add the cream to the yolk paste three times. (add another time after each mixing, but avoid excessive defoaming
Step10:Mix it evenly by turning it over.
Step11:Turn the non stick pot to the minimum heat. Scoop in a spoonful of batter.
Step12:Cook 23 tablespoons of boiled water around the cake.
Step13:Cover and simmer for about 1 minute.
Step14:Sprinkle sugar powder according to your taste. Pour honey or syrup on it. Serve with fruit.
Cooking tips:1. If you prefer to be thicker, you can spoon a small spoon of batter in the middle of the cake when it is basically shaped. But the stewing time will be longer. 2. Different stoves have different firepower. Adjust the time flexibly. 3. If you are not confident about your own non stick pot, you can put some oil on it first. 4. The cake will shrink slightly after cooling, but it does not affect the taste. 5. You can decorate it with sugar powder, fruit, nuts or cream according to your own taste. There are skills in making delicious dishes.
