Tartary Buckwheat Muffins

Tartary Buckwheat Muffins

1. Materials ready

2. Separate the egg white and egg yolk, first beat the egg yolk, add milk, and sift into the flour

3. Stir evenly, don’t mix the egg yolk for too long to avoid gluten in the flour and affect the taste

4. Then let's beat the egg whites. Use an electric whisk at a medium speed to beat it until the egg whites have fish-eye-sized bubbles, add 10g of fine sugar, and beat until wet and foamy. That is, after lifting the whisk, a small sharp corner appears.

5. Put half of the egg white yolk into the egg yolk paste and mix well

6. The mixed egg yolk paste is poured back into the meringue basin, and mixed with cutting and turning to avoid the batter from becoming gluten and affecting the taste

7. Turn the pan on low heat, pour a spoonful of batter, one spoonful each, you can use the spoon to slowly push the circle

8. After the temperature rises, the internal structure of the batter will show a fluffy and dense tissue, and it can be turned over if there are fish-eye bubbles.

9. Turn over and fry for another 1 and a half minutes, fry on both sides until golden brown, then take it out

Tips:

You can use any low-gluten flour to make this muffin.

If you think it is troublesome to beat the egg whites, you can also replace it with baking powder, and directly add egg liquid and flour to make a batter. Or if you don’t want a fluffy taste, you can save the baking powder, but the pancakes that are fried are just ordinary pancakes. The taste is not good but the taste is not bad.