1. Sift low-gluten flour and baking powder for later use.
2. Separate the egg whites from the yolks, start to whip the egg whites, add 30g sugar in 3 times, beat the egg whites until the lines are clear, lift the egg beater with a small hook, and the state is close to rigid foaming.
3. Take a clean bowl, add milk, corn oil, and egg yolk, and mix well.
4. Add the sieved powder and stir until there are no particles.
5. Add the meringue to the batter 3 times and mix well.
6. Pour in the egg yolks and mix well.
7. Melt the butter in a non-stick pan over low heat, add a spoonful of batter, and fry for about 2 minutes on each side.
8. After frying all the muffins, pour a spoonful of cream that is whipped to 70% flow, and then decorate with fruit.
Tips:1. Put the egg whites in the refrigerator for 5 minutes to pass them well.
2. If you want to paint evenly, you must let the pan cool down in time. After each muffin is fried, put the bottom of the pan on a wet towel to cool down, and then fry the next one.
