Chinese Food
Japanese shuflei Muffins
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What we've been doing before is a straight mix version. Since trying to pass the protein muffins, the taste is a level rise. Soft and soft. Delicious is not a star and a half. And as breakfast, it's super time-saving and labor-saving. It can be done in ten minutes. A good day starts with a perfect breakfast.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. The protein basin must be free of water and oil.
Step2:Egg yolk, milk and corn oil are stirred evenly, fully mixed and separated without water.
Step3:Sift in the low gluten powder, mix evenly, no particles drop smoothly.
Step4:Add the sugar into the protein, drop in the lemon juice, and beat until it is wet and foamy.
Step5:Mix 1 / 3 protein with yolk paste, cut and mix well.
Step6:Put the muffin paste back into the protein bowl and mix it with the rest of the protein evenly.
Step7:Brush the oil in a non stick pan. Scoop in a tablespoon of batter. Cover the pan and simmer over low heat for about 2 minutes.
Step8:Small bubbles appear on the surface. Turn over. Cover the pan and simmer for about 2 minutes. Out of the pan.
Step9:The finished products are on the plate. You can use it with your favorite thick yogurt, light cream, maple syrup or honey and your favorite fruit.
Step10:Finished product.
Cooking tips:1. The whole process of frying must be done with a small fire. Otherwise, it is easy to paste the bottom. 2. This formula can make 6 muffins. 3. Make muffins. It's better to use a non stick pot. There are skills in making delicious dishes.
