Chinese Food
Custard Muffin
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Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk. Add milk and sugar, mix well, then add flour a little. Make batter. There may be some pimples. If you mind, you can sift them. Flour I use medium gluten flour. If I use low gluten flour, it will taste better.
Step2:Beat the separated egg whit
Step3:Mix the batter into the egg white several times. Note that it must be mixed in. It is not allowed to rotate and stir.
Step4:Add a little butter to the warm mold. Brush well. A spiral shape is slowly introduced into the raw muffin pulp mixed in the third step.
Step5:Flip when the edge of the muffin is slightly separated from the mol
Step6:Be sure to use a medium or small fire. Slowly boil it to a satisfactory color and turn it out. Note - the muffins just out of the pot don't need to be put on the tray. Instead, put them on the steaming rack to measure, evaporate some water vapor, and then put them on the tray. So the bottom of the muffin won't be wet and soft.
Cooking tips:1. When adding raw pulp to the mold, make sure to screw it slowly into the mold. The muffins made in this way will be smooth and round. 2. The muffins just out of the pot should be put on the steaming rack to measure, evaporate some water vapor and then put on the plate. The bottom of the muffin won't be wet and soft. There are skills in making delicious dishes.
