Condensed Milk Muffins

Condensed Milk Muffins

1. Separate the yolk and egg white, add 20g sugar to the yolk, stuff 30g flour, and stir until it is sticky and no particles.

2. Find a clean, oil-free and water-free bowl, pour the egg whites into the egg whites, add white sugar three times, add 10g each time, and beat with an egg beater until stiff.

3. Take one-third of the beaten egg white and add it to the egg yolk liquid, and mix well with chopped or zig-zag.

4. Mix all the remaining ingredients together.

5. Rub a little oil in the pan, pour the batter, turn on the lowest heat, cover the lid, turn over and fry for another minute after one minute.

6. Serve with condensed milk and nuts and start.

Tips:

1. The egg white must be beaten until hard foaming.
2. The flour must be sieved to prevent graininess.
3. When mixing the batter, use a cut or z-shaped method to mix well. If you stir in a circular motion, it will increase the strength.
4. The pan for frying the muffins must be cool, batter the bottom first, and then turn on the fire. Be sure to use the minimum fire to prevent frying.