1. Separate the egg yolk and egg white into two bowls first. Just separate it with bare hands like me. Some novice friends will use a separator to separate it. In fact, it is easy to mix the egg yolk and egg white. You can try my simple and crude Separate the eggs.
2. Use egg yolks to gently break up the separated yolks.
3. After adding 15g of corn oil, continue to stir evenly.
4. Pour the whipped cream and stir.
5. After stirring, sift the low flour into the egg yolk, but the flour is prone to have small bumps when sieved, and the flour is not delicate enough.
6. After adding the powder, stir it in a Z shape. Do not stir in a circle to prevent the flour from becoming gluten. It is almost until there is no dry powder and it is thicker and smoother. Like me, just lift the egg batter to slip off, and set it aside. Let stand.
7. Then we beat the egg whites. The egg beater I used is 500w. The egg whites are beaten at a medium speed until they become fish-eye bubbles. Then add sugar to beat them until the sugar is completely melted.
8. In order to make the egg whites more stable, I put the sugar in three times.
9. In the end, the meringue was sent to a state with a small hook.
10. Then pick a part of the meringue into the egg yolk paste and stir a few to mix the oil and egg whites.
11. Pour it into the remaining meringue and continue to mix.
12. In order to facilitate the operation, I put it in a piping bag and fasten it tightly.
13. Prepare a non-stick pan, put a little corn oil on the bottom of the pan to prevent the bottom from sticking, and then use kitchen paper to absorb the excess oil. It doesn't need too much, as long as there is a little base.
14. Turn on a small fire and squeeze out a piping bag about the size of the cup.
15. Then fry until there are more bubbles and start to burst. You can turn it over without pressing the muffin immediately. Heat for about half a minute until the batter is solidified and flatten it with a spatula. Fry it until both sides are golden brown.
16. After frying a pan of muffins, let the pan cool down. For example, prick a wet towel. Otherwise, the color will become darker and darker. When frying again, the pan will be kept at about 50 degrees. , The warm state is fine.
17. The finished muffins can be paired with fruits, topped with some honey to increase the sweetness, squeezed with cream or coated with some blueberry sauce, etc., it is best to eat while it is hot.
Tips:1. Remember to use a wet towel to cool down the non-stick pan after making muffins
2. When the meringue is dispensed, the granulated sugar should be added in stages, and the next time after dispensing evenly each time
3. The batter cannot be stirred in circles, it tends to become gluten, and the muffins made will not be soft
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