Chinese Food
Muffins
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Muffins are definitely the children's favorite. General muffins are added with baking powder to achieve the purpose of fluffy. Today, protein cream is used as bulking agent to replace foam powder. The principle is similar to Qifeng. The taste is slightly sweet, slightly tough and soft. It's great even if it doesn't go with maple syrup alone. The whole family said they loved it. The recipe can be used for about 14 muffins. I didn't think of taking photos until I ate the last four pieces. I don't know if I can fill in the process chart the next time I do it... It's a success A kind of ️
Cooking ingredients
Cooking Steps
Step1:Mix the flour paste and egg yolk with 20g white sugar, milk, low gluten flour and melted butter and salt.
Step2:Egg white cream - add 10 grams of sugar to the egg white and beat to 8 layers (lift up the beater, and then grab the egg white cream to form a small triangle
Step3:Pour half of the protein cream into the flour paste. Turn it up evenly. Turn it back into the remaining half of the protein cream as a whole. Continue turning evenly.
Step4:Slowly pour the mixed albumen batter into the electric pancake pan in several times. Adjust the size according to your own preference. When the surface of the batter bubbles, turn it upside down and bake until it is colored. Drizzle with maple syrup. Let's go. A kind of A kind of A kind of
Step5:Move.
Cooking tips:There are skills in making delicious dishes.
