Egg-based muffins
By VicentaLakin
Pancakes are a kind of cake that is much easier to make than cakes, and the most important thing is that they don't have ovens, they can be done easily with a pan, and they're easy for mothers without ovens. A little salt in a muffin is a good choice for breakfast. The muffins are usually made of powdered powder as a baking enzymes, and this time my muffins are made of egg-splitting, not powdered with powdered powder, loosely with distributed proteins, as soft as a puffed version。
Recipe Recommendations
- low-gluten flour 130 grams
- salad oil 13 grams
- sugar 45 grams
- eggs of 3
- salt 2 grams
- milk 150 grams
- condensed milk appropriate amount
- honey appropriate amount
- fruit appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Egg-based muffins
1
Separate the egg yolk from the egg clean。
2
Add milk, salad oil and salt to the yolk。
3
Quite a bit。
4
Sift low powder in yolk。
5
Add sugar to the egg。
6
Purge the egg to a neutral bubble。
7
The proteins are then added to the yolk paste, evenly mixed。
8
Heated pans on the ground, lighted the fire, covered the face with a spoon。
9
A little fire to the surface of the paste to make bubbles。
10
Turning the muffins over with a shovel, burning them with shovels without sand. (about a minute)
11
Put the roasted muffin in the plate。
12
Smelting milk and honey on muffins, decorating fruit。