Cooking Steps

1. 

   Step1:Ingredients preparation - low gluten flour 150g, 3 eggs, milk 160g, salad oil 25g, sugar 30

2. 

   Step2:Prepare two bowls. Keep them free of oil and water. Separate the egg white and yolk. The container for the egg white should be large enough.

3. 

   Step3:The sugar is put into the egg white twice. Use the electric beater to beat the egg white into albumen cream. Dry foaming. There are obvious lines on it or there is a hook when lifting the beater.

4. 

   Step4:Beat the yolk evenly. Pour the milk into the yolk.

5. 

   Step5:Mix well.

6. 

   Step6:Pour into the beaten cream. Add salad oil.

7. 

   Step7:Mix to make a uniform batter.

8. 

   Step8:Sift in the flour with low gluten twice and mix them evenly.

9. 

   Step9:Mix it into a fine and thick paste that can flow. Let it stand for 10 minutes.

10. 

    Step10:Heat the pan. Use a small fire all the way. Scoop a spoon of batter. Pour it in from top to bottom. The batter will automatically form a circle. The shape is very beautiful. ▣ when making muffins, use a non stick pan. And you don't need to put oil.

11. 

    Step11:When there are many small bubbles on the surface of the batter, it means that it can be turned over. (as shown in the figure

12. 

    Step12:Turn over and fry for 30 seconds. A pan can fry several at the same time.

13. 

    Step13:▣ when cooking gongs and gongs, you should have a good command of the heat. Otherwise, the color may come out unevenly. ▣ one piece of cooking paper can be used to gently wipe the pan at a time to avoid the burnt powder sticking to the next piece of cake. Two pieces of muffins are sandwiched with bean paste stuffing. That's the lovely sweet Tongluo Shao. Take it to the baby. The baby must like it.