Net Red Souffle Thick Muffins
1.
Prepare 2 large eggs 🥚, separate the egg white and the yolk into an oil- and water-free basin. As shown in the figure.
2.
Add pure milk and corn oil to the egg yolk bowl and mix well.
3.
Add a few drops of vanilla extract and stir well. If you don’t want to add it to your child, it’s okay.
4.
Sift in 45 grams of low-gluten flour and 3 grams of baking powder. (Baking powder can be omitted)
5.
The technique must be light, and it is fine and smooth without dry powder by mixing in a straight or zigzag mixing method.
6.
Next, process the egg whites, weigh the white sugar, add a few drops of lemon juice to the egg white bowl to get rid of the fishy, then start to beat the egg whites.
7.
Note here that the sugar must be put into the egg white three times. Whisk the egg whites with a hand-held whisk to thicken the foam, then add one-third of the white sugar, and continue to beat.
8.
Until the texture is clear and shiny, the meringue is delicate, and the hooks can be seen when you lift the egg beater. That is, the hard foaming state is often said. As shown in the figure.
9.
Take out one third of the meringue and put it in the egg yolk paste bowl and stir evenly.
10.
Take another third of the meringue and mix, stir evenly.
11.
Pour the mixed batter back into the remaining one-third of the meringue bowl and continue to mix evenly. Note that the technique of turning the batter must be light to avoid defoaming.
12.
Put the mixed batter into the piping bag prepared in advance.
13.
Brush the pan with a thin layer of oil, turn on a medium heat and heat to about 150 degrees. Change to a low heat. Use half of the batter to squeeze 3 muffins.
14.
Add a little water to the edge of the pan that does not touch the muffins (to facilitate the formation of steam later), cover the pan and simmer for 3 minutes.
15.
After opening the lid, use the remaining batter to squeeze 3 more batters on top of the previous batter, close the lid and simmer for 3 minutes and then gently turn over. After turning over, close the lid and simmer for 3 minutes.
16.
Add 10g of white sugar to 100ml of whipped cream, and whip until the lines appear and the undercuts will not flow. Put it in a piping bag and squeeze the cream frosting, sieve the appropriate amount of icing sugar, drizzle the appropriate amount of maple syrup, and you can eat. (If you don’t like cream, you don’t need to put cream.) I made it for afternoon tea snacks today, so I just sprinkled it with powdered sugar, topped with maple syrup, and decorated with my own mini roses.
