Soufflé Muffins
1.
First prepare all the necessary ingredients
2.
To start making, first separate the egg yolk from the egg whites. The egg whites should be placed in an oil-free and water-free basin, otherwise they will not be able to be sent.
3.
Add 40 grams of milk to the egg yolk and beat it evenly with a manual whisk.
4.
Then add 60 grams of flour. The flour must be sifted, otherwise it will clump easily.
5.
Use a spatula to mix the flour and egg yolk evenly, and mix until it is thick and fine without dry powder, and set aside for later use
6.
Start to beat the egg whites, squeeze two drops of lemon juice into the egg whites, add lemon juice to remove the fishy, the beaten egg whites will be more stable, use an electric whisk to beat the egg whites to the state of fish-eye bubbles
7.
Add the caster sugar to the egg whites in 2 times and whip to a wet foaming state.
8.
Then add the beaten meringue to the egg yolk paste 3 times and mix well
9.
The stirred batter is in a delicate state
10.
Heat on low heat, brush a thin layer of corn oil on the pan, scoop a spoonful of batter onto the pan, add a little bit of water, cover the pan, and fry for 3 minutes.
11.
After turning it over, add a little bit of water, cover the pot, and fry on low heat for 3 minutes. When turning it over, the action should be lighter, and it is better to use a scraper.
12.
Fry on both sides until golden brown. If you want to fry a thicker muffin, you can use a spoon to scoop more batter and overlap it on top. The frying time needs to be 2 minutes longer. The whole process is fried on a low fire. The high fire is easy to fry.
13.
Have you learned how to make such a simple, sweet, soft, nutritious and healthy Soufflé muffin?
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