duangduang Oil Free Shuffel Muffins
Food Ingredients
Milk
30 grams
low gluten flour
32 grams
Eggs (single weight 55 grams or more, it is best not to use native eggs)
Two
Fine granulated sugar
20 grams
Step
1
Egg separation egg white egg yolk, it is best to use refrigerated eggs, or put the egg white in the freezer for ice
2
Add egg yolk and milk, stir well with egg
3
Sift in 32g of low-gluten flour, stir in a straight shape until smooth and free of granules.
4
Add a few drops of lemon juice to the egg white to remove the fishy smell. Add granulated sugar two to three times and beat until the egg beater has small hooks or small sharp corners. I am used to beating into small sharp corners. I beat it at high speed for 1 minute and then at low speed. This speed is fast and the resulting protein cream is more delicate.
5
First, use a scraper to take 1/3 egg white cream and add it to the egg yolk paste, turn over and mix it evenly, then pour the egg yolk paste back into the egg white basin, turn over and mix it to the state shown in the figure.
6
Use a non-stick pan, fire preheating, gas stove or induction cooker electric ceramic stove can be used, the latter does the heating coloring is more uniform, dig a large spoon of ice cream into the pan, and then fill a spoon on it, the batter hit in place is rich and elastic can be folded like ice cream.
7
Cover the lid and keep the fire low for five minutes (note: I am using a thick-bottomed cast iron non-stick pan, which has slower heat conduction, uniform heating and strong heat storage, so it takes five minutes. if you use a general aluminum alloy pan, you must reduce the preheating time and frying time according to the situation.!!) Open the lid and turn it over, cover the lid and wait for one minute, turn off the fire and simmer for 30 seconds.
8
The Duangduang Shufulei muffin is soft and elastic. It is best to eat it while it is hot. Time will collapse in the past. The color value is no longer available. The taste is still online. It can be matched with yogurt, cream, syrup and fruit.
9
A video of filling the batter into the pan.
10
This is made of another pan with an aluminum alloy bottom, using a common large spoon, so students, the pan has nothing to do with the spoon, as long as it is a non-stick pan.
11
It is still quite round, still duangduang, but the heating is not so uniform.
12
This is the batter state before mixing well into the pot. It is rich and elastic.
13
The inside is ripe
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