Mini Pancake Sandwich Muffins

Name: Mini Pancake Sandwich Muffins
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 70g Fresh milk; 1 piece egg; Some Chobe Strawberry Jam; 20g Caster sugar; a little salt

by HumiL

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Baking powder is usually added to the general muffins, but I personally advocate naturalness and no additives. It can be used for breakfast, snacks, and afternoon tea.
According to some of my own experience, it can be supported by egg whites, so I have never made baking powder or refueling. This time I made this mini pancake sandwich muffin. The jam tasted great. Later, freshly beaten whipped cream was added. The taste is perfect! ! "

Ingredients

65g Low-gluten Flour
70g Fresh Milk
1 piece Egg
Some Chobe Strawberry Jam
20g Caster Sugar
a little Salt

Mini Pancake Sandwich Muffins

1. Prepare materials

2. Put egg yolk milk low-gluten flour with a small amount of salt and 5g sugar, mix well

3. Sifted the slurry through a sieve, but

4. Protein 15g sugar. Add sugar in three times and beat until it is wet and foamy.

5. Stir one-third of the egg whites into the flour paste

6. Then pour the flour paste into the remaining egg whites and mix evenly from top to bottom

7. Put a little oil in the pan and fry the pancakes over low heat

8. Finally put on the jam, stack the two pieces together, and you're done

Tips:
1. It is best to add whipped cream by yourself, the taste is perfect.

2. I like low-sugar, so 5g of sugar is subtracted when making it. It is sweet, salty and salty. Add an appropriate amount for sweetness.

3. If you like something more fragrant, use beef to fry, put the paddle into the pot, turn it over when you see it starts to bubbling

4. Strawberry jam is used for jam, you can change to other favorites, blueberry jam and apple jam

5. It is recommended to do 2 times the amount, this recipe is basically a little more for 1 person

6. The slurry can not be sieved, the sieving is relatively smooth