Muffin
1.
Weigh and prepare all raw materials in advance, low powder, oil, milk, egg yolk, egg white, sugar, etc. Low flour needs to be sieved, and the egg yolk and egg white are separated well.
2.
Mix the oil, milk, 1/3 sugar, etc. into the egg-beating bowl and stir evenly until the water and oil are not separated
3.
Pour in the low powder and stir evenly in a Z-shaped manner by hand.
4.
Add the egg yolks one by one, and continue to stir evenly in a Z-shaped manner.
5.
The evenly stirred egg yolk batter is fine and smooth, without particles, and without dry powder. Set aside for later use.
6.
Pour the egg whites into an egg beater and beat with an electric whisk. Electric whisk at high speed, pour 1/2 sugar when there are fish-eye bubbles, and continue to beat at high speed. When the electric egg beater beats the egg whites at high speed, pour in all the sugar when there are fine bubbles, and continue to beat at high speed. When the electric egg beater beats the egg white at high speed, when the egg white surface has lines and does not flow, send it at low speed for a while. When the egg beater lifts into a big hook, the egg white paste can be sent.
7.
Use a silicone knife to shovel out half of the egg white batter and pour it into the egg yolk batter. Stir the batter evenly with a mixing method. The movements here should be gentle and do not stir in a circular motion.
8.
Stir the batter and then pour it back into the egg white paste, and continue to stir evenly with the silica gel knife. Finally, the batter after mixing is smooth, delicate and fluid. Use a silicone knife to draw patterns on the surface of the batter, and the lines will not disappear easily, so the batter state is fine.
9.
Prepare a flat-bottomed non-stick pan, a spoon, and start pancakes. Heat up a pan on a medium-to-small fire, scoop a spoonful of batter and pour it into the pan at one time. This action must be brisk to ensure the shape of the muffins. Fry on a low fire. Be sure to make a low fire! Be patient throughout the whole process and use a small fire. When the muffin dough begins to bubble on the surface of the pan, use a silicone spatula to quickly shovel it up and start frying the other side of the muffin.
10.
The pan-fried muffins are golden on the surface, evenly colored, round and thin in shape, and the pan-fried muffins can be baked out of the oven for about 20 seconds on the other side. After each muffin is fried, wipe the bottom of the pan with a damp towel, let the pan out of the stove and cool down, then start frying the second one, so as to ensure
11.
The muffins are topped with sweet maple berry sauce while they are hot. The aroma of the muffins and the syrup are dipped into the muffins. It is moist, soft, sweet and delicious. Serve with red watermelon balls, it tastes good and looks full!
Tips:
1. Read the process before starting production, it is simple and easy, with zero failures.
2. The sugar in this formula has been reduced. The maple syrup tastes better when you eat it. Direct consumption can increase the amount of sugar.
3. After each muffin is fried, wipe it with a wet towel and cool down the bottom of the pan to start frying the second one, so as to ensure that the shape of each muffin is round and thin.
4. Fruits and syrup can be matched as you like. I personally feel that the deliciousness of maple syrup is irreplaceable. Maple syrup is sold on Taobao.
5. Be patient and cook muffins on a low fire throughout!
