Muffins with Toffee Banana Sweet Sauce
1.
Mix milk, whole eggs, butter, maple syrup and soft white sugar in a mixing bowl, and mix the flour and baking powder evenly
2.
Add the liquid to the flour three times and continue to cut and stir until it is almost uniform, it does not have to be completely smooth
3.
When the ribbon-shaped batter can slip out after lifting the stirring shovel, cover the batter with plastic wrap and put it in the refrigerator for at least 2 hours (you can also put it in the refrigerator overnight)
4.
Put 1/2 teaspoon of sugar in the egg whites to beat the egg whites so that the egg whites will appear sharp corners and not collapse after the mixer is lifted
5.
Stir the egg whites into the batter, pay attention to the mixing method, turn the batter from the bottom and cover to the other side, and mix it evenly several times
6.
Preheat the frying pan or frying pan, spread butter in the center until the temperature reaches the bubbling of the butter, use a spoon to pour into the batter as needed, tap the spoon to spread the batter as fast as possible, try several times to master the method. When bubbling on the surface of the batter, you can slightly lift the corners to see if it is colored, then use a flat spatula to turn over
7.
Do not move immediately after turning it over, let the muffins continue to heat until the center is cooked and fully puffed
8.
Use the time interval to make the sauce in the sauce pot. Put the sugar into the high heat and heat it, wait for it to be caramelized, then pour the cream and keep stirring
9.
Turn to low heat until the sugar and cream are completely fused
10.
Put in the banana slices and continue heating for 5 minutes
11.
Turn off the heat and let it stand for use
12.
Wait for the muffins to cool slightly and serve with fresh fruit and cream or yogurt
Tips:
* Please pay attention to "aluminum-free formula" or "aluminum-free" when choosing baking powder.
* The batter will become smooth and loose after standing, enhancing the elasticity and soft taste.
* Muffins that cannot be eaten at one time can be frozen with plastic wrap, and steamed for 10 minutes when they are eaten again are equally delicious.
* The muffins are matched at random, honey, jam, and butter are all good, choose according to taste.
* You can try the temperature with a little batter before the muffins are put in the pan, and you can continue making them after they are colored.
* Choosing a cast iron frying pan or a frying pan is more conducive to the coloring of the muffins and the setting of the batter, and it will not stick after being coated with butter.
* Toffee sauce can be kept refrigerated and heated in a microwave oven on medium heat for 2 minutes.
* Weighing unit: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup
