Chinese Food
Fried Frankincense
(111053 views)
I think it's much better than many Kwai pancakes. I also saw many muffin squares and pancake squares. Moto Moko's time of production was 3 hours to 1 hours. But the quantity of this prescription is very large. It is suggested that the proportion be reduced according to Moto Moko's proportion. Of course, half the proportion is also suggested to be reduced according to the proportion. The sugar taste of this recipe is obvious. It is suggested to reduce the quantity. This recipe is a little thin to a little. There are a few repetitions. It has been made many times. Although there is sweat, it has been made for a long time, but the taste of the finished product is delicious. It's a little difficult to make muffins, especially pancakes. For the first time, the efficiency may be poor, but after being proficient, I think the efficiency is not low. Although the color of each time is very different, it's also the fun. For some reasons, the first time I split the eggs, I laughed at my slow progress. I like to split the eggs. I expect a lot of scrambled eggs before and after the eggs are divided. I also like to pass the egg white. It can be seen that making pine Cake fun. Trouble splitting eggs? No.. It's troublesome and fun. Muffin powder
Cooking ingredients
Cooking Steps
Step1:Separating yolk from egg whit
Step2:Add 55 grams of sugar to the yolk. Add milk. Sift the low gluten flour. Do not sift
Step3:Add the melted butter or corn oil and mix well. Make sure the butter is well mixed
Step4:Add the remaining 20 grams of fine sugar to the egg white. Add 1-2 drops of lemon juice to the egg white. Use an oil-free and water-free container and an electric eggbeater to beat the egg white at a low speed until it is wet and foamy. Use an electric eggbeater to beat the egg white tightly to the bottom and move from inside to outside
Step5:Add 1 / 2 of the protein cream to the egg yolk paste. Mix well, then add the remaining protein cream and mix well
Step6:Use a spoon to pour the batter into a non stick pan. Fry slowly over low heat, and then turn the batter over when the water content on the bottom of the pan becomes less
Step7:If you want to color it and wait until the bottom is shaped, you can change it to medium or medium heat. Turn it over and fry it for about 15 seconds to get out of the pot
Step8:I think it's delicious. It's really deliciou
Step9:Supplement. Spoon is used to control the thickness and shape of the batter in the pot. For convenience, it can be poured into the non stick pot in a container. If you want to color evenly, you need to let the pot cool down. Put the wet cloth into the pot after each pan is cooked, and then fry the next one. The purpose of cooling is to make the color more even. I don't think you need to cool down if you are skilled. The production time of this quantity is about 2 hours. I have been proficient in it for about an hour and a half. The purpose of moving and circling is to pass the protein more evenly. One or two drops of lemon juice will do. Too much will affect the way to pass. The egg yolk will affect the egg white, so it is necessary to completely separate the egg yolk from the egg white. When to turn over and color. How big the fire is depends on the humidity you want. The fire temperature of muffins can make a big difference between the inside and the skin of the pancakes. When pancakes are fried, pay more attention to the humidity of the muffins. There is no need to add oil other than batter in the non stick pot. The amount of batter oil used in different pots is also different. Oil must be stirred evenly according to your own needs. This recipe will be crispy or hard when it is dried. If it is light or wet, it will be soft or wet. Our muffins will become so tight that they will absorb water and have strong air permeability. If you find that there is more water in the batter after finishing the batter, you should not fry the pancakes. If you have any questions or questions, please comment in the comments. I will reply to the comments and update as soon as possibl
Cooking tips:Pay more attention to the humidity when frying muffins. There are many factors that affect the protein. It's a little difficult. In the picture, I don't play the protein very well, so the picture is only for reference. In fact, the picture of our side is very useful for reference. I use a salad bowl as the container for my egg whites, and the technique is not good, so the pictures of egg whites are for reference only. Muffins will tighten when they are cold. They taste like. It's soft bread. There are skills in making delicious dishes.
