Chinese Food
Pitaya Muffin
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Because I am infatuated with yoghurt recently, I bought red heart pitaya to mix with yoghurt. It's pink, tender and tender. The girl's heart is bursting. Plus the fragrant oatmeal. It's so beautiful. I wish I could lick the bowl and then half of the Pitaya is left. I suddenly think about making pitaya muffin. Hahaha. Heart is better than action. Start after supper
Cooking ingredients
Cooking Steps
Step1:1. Milk and pitaya are juiced together. 2. An egg. Egg white and yolk are separated. The yolk is stirred evenly. 3. The pressed pitaya juice is filtered, and the seeds are removed and added to the yolk. Stir evenly. 4. Sift the low gluten powder into pitaya egg liquid. Stir evenly to a smooth paste without dry powder. 5. The egg white is sent to the wet foaming. Add the batter in several times. Mix evenly in zigzag way. 6. Non stick pot. Minimum heat. No oil. Pour in A spoonful of batter. From about 20 cm down. Naturally round. A lot of small holes can be turned over. Cut it for about 10 seconds. 7. Pour honey on it. Sprinkle oatmeal on it. Add in your favorite fruit. Meimeida's pitaya muffin will be i
Cooking tips:1. Sift the low flour. 2. Pour the batter into the cold pot. Turn on the minimum heat. When there are fine bubbles on the surface, you can turn the batter over and cook delicious.
