Black Sesame Muffins

Black Sesame Muffins

1. Break the egg, separate the egg white and the yolk, and pour the egg white into an oil- and water-free container. Pour egg yolks into a bowl, add formula milk, black sesame powder, and low-gluten flour in turn, and mix well.

2. Refer to the figure below for the state after mixing evenly. The batter is sticky and easy to slip off.

3. Now start to beat the egg whites. Squeeze two drops of lemon juice or white vinegar into the egg white, and add 8 grams of sugar in 3 times. After adding it for the first time, use a whisk at low speed to beat until it is thickly bubbled and fish-eye-like!

4. After adding the white sugar for the second time, it is beaten until wet foaming.

5. Add sugar for the third and final time and continue to beat at low speed until small spikes appear when the whisk is lifted

6. First take 1/3 of the whipped egg white and pour it into the black sesame paste, quickly cut up and down and mix. Pour the mixed black sesame paste back into the remaining egg whites and continue to cut and mix evenly.

7. The mixed state is as shown in the figure below, it is not easy to lift the scraper

8. Turn a non-stick pan on a low heat without brushing the oil. Spoon a spoonful of egg batter into the pan. It is best to use an iron spoon. Fry until there are some small pores on the surface, then you can turn it over.

9. After turning it over, use a spatula to press it a few times, and fry it until it's cooked through, then you can serve it on a plate.

Tips:

Sugar mom said:
1. It is best to use a flat-bottomed non-stick pan, other pans will burn easily!
2. When frying muffins, only use low heat throughout the whole process. Never use medium heat, let alone high heat.