Brussels Muffins
by YZLD
Favorite
Difficulty
Easy
Time
1h 30m
Serving
2
Brussels Muffin
1. Put butter, vanilla sugar, granulated sugar, salt and 180ml of milk into the pot. Heat over water until the butter melts and then remove from heat. Add the remaining 180ml of milk and egg yolk and stir well. Mix low-gluten flour and yeast, sift into the milk paste and mix well
2. Take another pot (clean, oil-free and water-free) and put the egg whites, and beat them until hard foaming (because there is no sugar, the egg whites are easy to dissolve, but the state is not solid and it feels empty). Add the egg whites to the milk batter and stir roughly. It doesn't matter if it is too uniform. Put in a warm place and ferment for 1 hour (the bottom left picture shows the finished state of fermentation, there are many bubbles)
3. Preheat the waffle maker, put an appropriate amount of batter, bake it until golden on both sides, blow it out with an electric fan before eating, the outside is crispy and the inside is soft!
4. The stomata are the result of yeast, and yeast can also be used to make a cake-like taste.
Tips:Brussels muffins are crispy on the outside and soft on the inside. They are fermented with yeast and have a soft and slightly fermented fragrance. They are a bit like chicken cake but not as sweet and greasy. You can refrigerate if you have not finished eating, and bake in a small oven for 2~3 minutes to reproduce the deliciousness.
