1. Separate egg yolk and egg white. Add milk, yogurt, and corn oil to the egg yolk and mix well.
2. The powder materials are added through a sieve and mixed evenly.
3. The fine sugar is added to the egg whites in three times, and the meringue is beaten until the lines are clear and shiny. The egg beater has a small hook and the state is close to rigid foaming.
4. Take one-third of the meringue and add it to the egg yolk paste and mix well.
5. After mixing well, pour it back into the remaining meringue and stir evenly.
6. After the pot is heated, pour a little oil and shake it evenly and turn to low heat. Then wipe the oil in the pot with kitchen paper. Use a large spoon or ice cream scoop to take an appropriate amount in step 5 into the pot. (A muffin is about two scoops of batter, first scoop a scoop into the pot and then superimpose a scoop on the surface)
7. Cover the pan and fry on one side for 2 to 3 minutes, turn it over and cover the pan and fry for 2 to 3 minutes.
8. Add fine sugar to the whipped cream and beat it until the lines appear and the undercuts will not flow. Don't use it too much.
9. Place the pan-fried muffins on a plate, sift a little powdered sugar, add the whipped cream and drizzle with maple syrup.
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