Muffins/pancake

Muffins/pancake

1. Separate egg yolk and egg white

2. Add 25g of fine sugar to the egg yolk and stir evenly

3. Continue to add milk and stir evenly

4. Add low-gluten flour and stir in a zigzag shape to make the batter smooth and particle-free

5. Add salt and melted butter and mix well

6. Add the remaining 10g of caster sugar to the egg white

7. Sent to a small hook

8. Add 1/2 of the meringue to the egg yolk paste and mix evenly

9. Pour the evenly mixed batter into the remaining 1/2 meringue and continue to mix evenly

10. Pour the batter while in the cold pot. It can be turned over when large bubbles appear on the surface

11. Turn it over and fry for more than ten seconds to get out of the pan~

12. Then you can eat it~

Tips:

The most important point is that if the coloring is to be even, the pot must be cooled in time. Put the bottom of the pan on a damp cloth to cool down after each one is fried, and then fry the next one.