Food to share with you today:Oil-Free Souffle Muffins
Prepare materials
- milk 30 grams
- Low-gluten flour 32 grams
- Eggs 110 grams
- Caster sugar20 grams
Steps
1.Separate egg white from egg yolk, preferably use refrigerated eggs, or put the egg white in the freezer for a while
2.egg yolks and milk, mix well
3.Sift in 32 grams of low-gluten flour, stir in a straight line until smooth and free of grains
4.Add a few drops of lemon juice to the egg whites to remove the eggy smell, add sugar in two to three times and beat until there are small hooks or small sharp corners when you lift the whisk. This speed is fast, and the meringue obtained is more delicate
5.First, use a spatula to take one-third of the meringue and add it to the egg yolk paste, stir evenly, then pour the egg yolk paste back into the egg white bowl, and stir to the state shown in the picture above.
6.Use a non-stick frying pan and preheat it, either a gas stove or an induction cooker and an electric ceramic stove. The latter is more uniform in heat and coloration. Use the ice cream scoop to scoop a large scoop in the pan, add another scoop on top, and beat it. The batter in place is plump and elastic and can be stacked like ice cream
7.Cover the pot and cook on low heat for 5 minutes (Note: I use a thick bottom cast iron non-stick pan, which conducts heat slowly, heats evenly, and has strong heat storage, so it takes five minutes. You need to reduce the preheating time and frying time according to the situation!!!) Open the lid and turn it over, then cover the lid and wait for one minute, then turn off the heat and simmer for 30 seconds.
8.Oil-free soufflé muffins are soft and elastic. It is best to eat them hot out of the pan. They will collapse over time, their appearance will no longer be good, and the taste will still be online. It can be served with yogurt, cream, syrup, or fruit.
It looks good
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