Muffin

Muffin

1. This is the ingredients of 1: 1 low-root flour 70g, baking powder 3g, mix together

2. This is 2 ingredients, 40g milk, 15g fresh cream, 3g vanilla pod paste, mix together

3. This is 3 ingredients: 1 egg, 25g sugar, 3g salt

4. Separate egg whites and yolks

5. Add two drops of lemon juice or white vinegar to the egg whites, which is good for the acid-base balance and has a good stimulating effect on the egg whites.

6. Add granulated sugar to the egg whites three times and beat

7. The egg whites are well

8. Stir in egg yolks

9. On the other side, sieve the mixed powder of low-root flour and baking powder into 2 mixed milk liquids

10. Stir up and down evenly, swirl and stir, the flour batter will take up roots (this step is best to be carried out before the egg whites, so that the flour can have a little time for fermentation)

11. Pour the egg whites into the evenly stirred batter three times and stir evenly up and down

12. Heat the pan with a small fire (I can also use a wok for the time being ^_^) Just hang your hands in the pan and feel the hot temperature. Smoke will prove that the fire is too large. You need to lower the temperature to operate. Put a drop on the kitchen paper. Oil, not too much, apply evenly

13. Pour in the right amount of batter (I can make three pieces for this amount)

14. When you see that the pancake has air bubbles in the picture above, use a spatula to gently turn around the pancake to complete it.