Soufflé Muffins with Durian Milk White Sauce

Soufflé Muffins with Durian Milk White Sauce

1. Prepare the ingredients and sift the muffin powder;

2. Separate the egg whites and yolks, and put them into clean egg-beating bowls that are free of oil and water;

3. Pour the milk and yogurt mixture into the egg yolk bowl, stir and mix with a manual whisk;

4. Pour in the muffin powder and mix it with a rubber spatula;

5. Whip the egg whites, add a few drops of lemon juice and 10 grams of white sugar in the egg white bowl, beat until you can pull out the sharp corners;

6. Pour the whipped egg whites into a bowl of egg yolks, and mix them with a rubber spatula;

7. The batter is thick and delicate, similar to cake batter, and the batter will not defoam quickly when it is in place;

8. Heat in a non-stick pan over medium heat, take a napkin and rub a drop of olive or corn oil on the bottom of the pan, pour a spoonful of batter from a high place, change to low heat and fry for about 4 minutes, turn it over, place a piece next to the pan Wet a rag to cool the pot;

9. Fry for 2 and a half minutes after turning over;

10. The color on the reverse side is also uniform. When frying the next cake, put the pan on a damp cloth to cool down for ten seconds, pour a spoon of batter and move it to the stove to continue frying. This amount can fry 5 muffins. You don’t want to decorate it. Can be eaten for breakfast;

11. The method of milk white sauce: 100 grams of milk, add 10 grams of Yulai starch, stir evenly and bring to a boil on low heat, stir while boiling, and remove from heat when it is thick

12. Take a piece of durian and press it into a puree, add it to the white sauce, stir until the two are merged, and sift it again;

13. Pour on the muffins and decorate with raspberries and blueberries.

14. Finished picture

Tips:

Muffins can be simmered with a lid when the last minute is left.