Japanese muffins
By VicentaLakin
Sweet and soft tastes, wet in the thick, salty sweet smell of milk mixed with salty yolk, fine tastes of salty, fine particles, full of happiness。
Recipe Recommendations
- salted egg yolk of 2
- eggs of 2
- sugar 30 grams
- milk 40 grams
- low-gluten flour 45 grams
- baking powder 3 grams
- corn oil 10 grams
- light cream a little
- Decorative fruit a little
- sweetening
- fried
- three-quarters of an hour
- simple
Steps for Japanese muffins
1
Low-banded flour and powdered powder are sifted。
2
the protein is separated from the yolk and starts to eject the protein, 30 g sugar is added three times, the protein is ejected to the texture clear, the lifting of the egg-beater has a small bend, and the state is close to a rigid hair bubble。
3
Take a clean bowl and add milk, corn oil, egg yellow, evenly mixed。
4
Add sifted powders and mix them into non-particle-free form。
5
The protein cream was added to the paste three times, evenly mixed。
6
Falling into yolk, evenly mixed。
7
It's hotter than a little fire, melts butter, puts it in a spoon of paste and frys it for about two minutes each。
8
When all the muffins are cooked, a spoon is given to a seven-point flowable cream and then the fruit decoration。Japanese muffins Make Tips
1. Chill the egg whites in the refrigerator for 5 minutes first; they will be easier to whip.
2. To ensure even browning, you must cool the pan down in time. After cooking each pancake, place the bottom of the pan on a wet towel to cool it down before cooking the next one.