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Japanese Soufflé Muffins (sister Sa)
by Maymay Mimi
Favorite
Difficulty
Normal
Time
15m
Serving
2
Picture from Sister Sa
1. Foodie pictures
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2. material
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3. I used a 6-inch Sanneng cake mold, not necessarily a cast iron pan
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4. Warm up
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5. Divide the eggs. The container is clean, especially the egg white plate must be free of water and oil.
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6. Add milk and honey, stir with a manual whisk for about 2 minutes, the emulsification is even, no oil particles are separated
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7. Sift in low-gluten flour
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8. Mix it with egg soak into this state, thick
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9. Start to beat egg whites
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10. Medium and high speed, add 1/3 sugar when making coarse foam
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11. Medium and high speed, fine lines, +1/3 sugar
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12. Medium speed, when the wet foaming is as shown in the figure, + the remaining sugar
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13. Just send it to neutral at low speed, with a small pointed tip but a small hook
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14. For mixing, you can use egg custard and spatula to stir. Divide 1/3 of the egg whites into the egg yolk paste and mix well. Pour it back into the egg whites and mix well.
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15. Bake at 180°C for 10 minutes
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16. Draw a cross pattern
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17. 170 degrees Celsius for 15 minutes
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18. Without upsetting, put a small piece of butter while it is hot, sprinkle with powdered sugar and honey. Be sure to eat it while it's hot!
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