Sponge Cake Muffins with Sour Cream

Name: Sponge Cake Muffins with Sour Cream
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 pcs egg; 15g milk; 55g Low-gluten flour; 35g White sugar; 10g Salad oil

by Mingyue Dance Tsing Yi

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

1

When I received Xuechu’s mold, I saw this pancake pan and thought of making a pancake. Simply use the cake recipe to make pancakes. They are soft and delicious. They are a little burnt on both sides. They are very sweet. With sour cream and fruits, they don’t feel greasy at all. It's very suitable for afternoon tea~

Ingredients

2 pcs Egg

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15g Milk

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55g Low-gluten Flour
35g White Sugar

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10g Salad Oil

Sponge Cake Muffins with Sour Cream

1. Prepare materials. Place the eggs at room temperature.

2. Put the eggs and sugar in the egg beater.

3. Whisk at high speed until the color turns white.

4. When the egg batter is beaten until it is lifted, the sharp corners can be pulled out without disappearing.

5. In a separate bowl, scoop 2 scoops of egg batter, pour in milk and salad oil, cut and mix evenly.

6. Pour the cut milk salad batter again into the egg batter. Cut and mix evenly.

7. Sift the low-gluten flour into the egg batter three times, gently cutting and mixing each time, until there are no gnocchi.

8. Heat the pancake pan, pour in the right amount of batter, and spread into a round cake. Fry on medium and low heat until golden brown, turn over and continue to fry until golden brown.

Tips:
1. It can be matched with fresh cream and custard sauce. . .

2. Be gentle when cutting and mixing to prevent defoaming.

3. After turning it over, do not use a spatula to press. Only in this way can it have a fluffy taste.