Chinese Food
Yogurt shuflei Muffin
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My daughter likes to eat muffins. She has made muffins. She can't eat them well. Shuflei thick muffins taste like marshmallows. It's solid after one bite. I've tried several recipes. I think this one is the best. It's moderate in sweetness and simple in ingredients. How can it be thick? The first is to beat the egg white without bubbles. The second yolk paste should not be thin. Also need to pay attention to the fire. Time. Although it's said a lot, in fact, it's easy to understand. It's not complicated. You can master it two or three times. The liquid part of the formula is yogurt. You can also use milk or water. The amount should be reduced. In addition, I think it's OK to use water for baking. Milk and yoghurt are heated in high temperature. Some nutrients are lost. But everyone has milk. I'll use it, too.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white. Put the egg white in the refrigerator freezer for better stability. Mix the yolk with yogur
Step2:Sift in low gluten flou
Step3:Draw the Z shape on the hand eggbeater and mix the batter well. No dry powder or granule
Step4:Put sugar in the egg white three times. Beat until it is dry and foamy. Small sharp corner.
Step5:Take one third of the egg white and mix it with the yolk paste. Then return to the egg white basin. Mix well
Step6:Delicate and fluffy cake past
Step7:Mounting ba
Step8:Put a drop of vegetable oil in the pan over low heat. Brush it with a brush. Squeeze in the cake paste
Step9:My pot is 32cm. It's bigger. It can squeeze five. Spray a little water on the inner wall of the pot. Cover and simmer for 3 minutes
Step10:Turn over carefully. Spray water again. Cover and simmer for three minute
Step11:Don
Step12:Sprinkle with moistureproof sugar or fruit. Start.
Cooking tips:There are skills in making delicious dishes.
