1. Ingredients preparation
2. Beat the eggs and set aside
3. Pour the milk and stir well
4. Sift the muffin powder into the milk and egg liquid; stir it until there is no particle paste
5. Turn the Fangtai stove to 3 levels, heat the pot until it is dry and slightly hot, scoop a spoonful and pour it down
6. Slowly heat to shape
7. When the edges are slightly dry and there are small bubbles on the surface of the batter, turn it over
8. Turn to the back and fry for a while, then
9. In another pot, heat the pot to 2 levels, pour in white sugar and 15ml water
10. Simmer until the liquid turns yellow
11. Turn off the heat and pour the boiled syrup on the muffins
12. The caramel muffins are ready
Tips:Caramel has to be boiled slowly to be delicious~
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