Chinese Food
Shuflei Muffin
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Shuflei muffins are much simpler than cakes. There is no need for an oven. You only need a pan to make them. And you don't have to worry about shrinking or collapsing. Xiaobai can also make them easily. The Kwai cake is soft and delicate. It tastes more slippery. It's suitable for fast breakfast. It's also suitable for relaxing afternoon tea.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and white of the two eggs. Add milk, corn oil and baking powder into the yolk and mix well.
Step2:Sift in the low gluten flour and corn starch and mix well.
Step3:Stir to this state.
Step4:Drop the egg white with lemon juice.
Step5:Then add the sugar in three times. Whisk the egg beater to the tip.
Step6:Take 1 / 3 of the protein cream and put it into the yolk paste. Mix well.
Step7:Then pour all the cake batter into the egg white cream and mix well.
Step8:Put the mixed batter into the decoration bag.
Step9:Brush some oil in the pot. Put on the round paper mould.
Step10:Squeeze the batter into the middle of the mold. Fry it over low heat.
Step11:Sprinkle a little water on the side, cover the pot and simmer for 2 minutes.
Step12:Turn over with shovel Z and fry for another 1 minute.
Step13:Finally, you can decorate it according to your own preference. I like to sprinkle with cream and garnish with icing sugar.
Cooking tips:There are skills in making delicious dishes.
