Chinese Food
Chinese muffins without baking powder
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In people's impression, muffins are usually made with baking powder as baking enzyme. Instead of baking powder, I used yeast to ferment the batter for a long night. The muffins made in this way will give off the most natural fragrance. -
Cooking ingredients
Cooking Steps
Step1:Put dry yeast, sugar and baking soda in the container.
Step2:Add water and stir well.
Step3:Put in the flour and mix well.
Step4:Add the eggs and stir well.
Step5:The batter after mixing is smooth and has certain fluidity.
Step6:Cover the container and put it in the refrigerator (4-5 degrees) for one night.
Step7:The next morning, take the batter bowl out of the refrigerator. Stir it a little with a spoon. Open a small heat, put in a spoon of batter, fry until the surface is full of bubbles.
Step8:Turn over. Fry for about half a minute. Let's get out of the pot.
Step9:Put on your favorite sauce (salad sauce, hawthorn sauce, strawberry sauce, condensed milk, old Ganma...) . add other ingredients you like (meat floss, shredded egg, pickled mustard...).
Step10:Open it. Remember to eat it while it's hot. It's delicious.
Step11:You can add nothing. It's delicious just to eat.
Step12:Finished drawings.
Step13:Finished drawings.
Step14:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
