Jelly muffins
By VicentaLakin
The way this muffin is made is similar to the box of the cake, and there is no powdered powder, so the flow of the protein is so critical that the egg fluid must be passed to a very fine milk white, and the egg fluid that drops after lifting the omelet does not drop, but it must not be too dry. There's very little, not so sweet bread, and you can pick up whatever you like。
Recipe Recommendations
- low powder 60g
- corn starch 30g
- sunflower oil 10ml
- milk 100ml
- eggs of 2
- sugar 30g
- lemon juice appropriate amount
- apricot jam appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Jelly muffins
1
Get ready for food, eggs to leave。
2
Add a few drops of lemonade to the eggnog。
3
Wet hair bubbles, a little dry。
4
Emerald, sunflower oil, sugar mixed emulsion are even。
5
Pour milk。
6
Sift low and corn starch。
7
Smuggle to no particles。
8
One third of the protein is moved into the paste, evenly mixed。
9
And then you pour the mixed yolk paste into the protein and cut it evenly。
10
The flat-floor frying pan is preheated, with no oil, with a minimum set, with one-on-one drop。
11
When a small bubble appears on the surface, it is proven that the bottom is almost roasted, turning over, and two to three minutes。
12
I'll put them on the tan。
13
Take a little muffin and put on almond sauce。
14
One more muffin, and you'll enjoy it。
15
Some of the muffins are not round enough, and it's not very good to have a heart。
16
Completed ChartJelly muffins Make Tips
Just like making a chiffon cake, whipping egg whites is particularly crucial.