Chinese Food
Japanese shuflei Muffins
(158933 views)
No cake for baking. Just a stick. Quick and easy muffin is ready. Add the love of Kwai cream. Breakfast or afternoon tea can be served.
Cooking ingredients
Cooking Steps
Step1:Add milk and salad oil to the yolk and mix well.
Step2:Pour in the sifted flour. Stir until there are no particles.
Step3:Whisk the protein in three times until it reaches a small, curved corner.
Step4:Take one third of the protein and mix it in the batter.
Step5:Pour the batter back into the protein and mix well.
Step6:Take the non stick pot. Put in a spoon of batter. Fry over medium low heat.
Step7:When the surface is slightly solidified, turn it over. Fry it over low heat.
Step8:Whipped cream with sugar powder. Put it in the flower mounting bag.
Step9:Just squeeze on the cream and fruit.
Cooking tips:When mixing egg white and egg yolk batter, it must be turned over. Do not defoamer. The batter mixed is as delicate and glossy as silk. In addition to adding cream, you can also pour honey or maple sugar according to your preference. It's delicious even if you eat it directly. There are skills in making delicious dishes.
