Chinese Food
Muffins (non foaming powder version)
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I like muffins for breakfast and afternoon tea. It's healthier without baking powder. I think it's much better than McDonald's. 34g sugar is just right for me. I like sweet ones. Honey and butter can be spread on them to make them more delicious.
Cooking ingredients
Cooking Steps
Step1:Take 2 clean water-free oil-free basins. Separate the albumen and yolk.
Step2:Add milk and butter (melted) in a bowl with yolk. Mix well with hand beater. Sift in low powder. Mix well.
Step3:Beat the egg whites with an electric beater. Beat the egg whites until they are thick and add half of the sugar. Continue to beat until they are thick and then add the remaining sugar. Continue to beat until they are very thick. The beater has a short sharp corner (hard foaming) when it is lifted.
Step4:Use a scraper to take 1 / 3 of the protein cream into the egg yolk paste. Cut and mix evenly (do not mix).
Step5:Pour the mixed yolk batter into the remaining protein cream. Cut and stir evenly (not allowed to stir).
Step6:Don't touch the pan and heat it (don't put oil). Scoop two spoonfuls of batter. Fry over medium heat until golden brown, turn over and fry for a while.
Step7:Eat while it's hot. It's delicious.
Cooking tips:For better health, use sunflower seed oil or salad oil instead of butter. It's fragrant with butter. The process of making Qifeng cake is similar to that of making Qifeng cake. Two pieces of muffins with bean paste are made into gongs. There are skills in making delicious dishes.
