Frying Pan Quick Cake
1.
Beat the egg whites and egg yolks in two clean basins with no water and oil, add 10 grams of sugar and milk to the egg yolks, and mix well.
2.
Pour in the butter that has been melted into liquid in advance, and mix well. If there is no butter, use corn oil or sunflower oil. Don't use peanut oil that is too strong. It tastes weird.
3.
Sift the flour in.
4.
Use a manual whisk to mix until there is no dry powder in the egg yolk paste, set aside.
5.
Use an electric whisk to beat the egg whites until thick foaming, then add 25 grams of sugar, and continue to beat until the egg beater is lifted and the egg white has a small hook.
6.
Add 1/3 of the whipped meringue to the egg yolk paste, stir evenly from the bottom up, do not stir in circular motions.
7.
Then pour the mixed cake batter back into the remaining meringue and mix evenly in the same way.
8.
Turn on a small fire, and when the non-stick pan is not too hot, scoop a small spoonful of cake batter into it. You can make a larger one, or a smaller one like I did. Pour at a height of 2cm from the pot, it will flow naturally into a round shape.
9.
When dense bubbles appear on the surface, turn it over and cook for about ten seconds. When frying, shake the cake in the pan, don't keep it still, so that the color of the frying is quite even.
10.
Pour condensed milk on top of the muffins, and the soft and sweet little cakes are ready. It takes about a few minutes.
