Internet celebrity soufflé thick muffins
- 2 large eggs
- 35 grams of milk
- 10 grams of corn oil
- 45 grams of low-gluten flour
- 3 grams of baking powder (optional)
- sugar 30 gram
- a few drops of vanilla extract
- an appropriate amount of maple syrup
- a few drops of lemon juice
1.Prepare 2 large Eggs?? Egg whites and yolks are separated and placed in a basin without oil and water as shown in the picture
2.Add pure milk and corn oil into the egg yolk basin and stir well
3.Add a few drops of vanilla extract and stir well if you don't want to add it to your child.
4.Sift in 45 grams of low-gluten flour and 3 grams of baking powder (baking powder is optional)
5.The technique must be lightly stirred in a zigzag or zigzag shapeMix and stir until fine and smooth without dry powder.
6.Next, process the protein, weigh the white sugar, add a few drops of lemon juice to the egg white basin, and start to beat the protein
7.Note here that the sugar must be placed in the egg whites in three batches and beaten by hand First beat the egg whites until coarse foam, then add one-third of the white sugar and continue to beat
8.Until the texture is clear and shiny, the meringue is fine and delicate.Lift the whisk and you can see the small hooks, which is often said The rigid foaming state is shown in the figure
9.Take out one third of the meringue and put it in the egg yolk paste bowl and mix well
10.Take one third of the meringue and mix well
11.Pour back the mixed batter Continue to mix evenly in the lower third of the meringue basin.Be careful to mix the batter gently to avoid defoaming
12.Mixed noodlesPut the paste into the piping bag prepared in advance
13.Brush the pan with a thin layer of oil and heat it to about 150 degrees over medium heat.Change to a low heat and squeeze 3 muffins with half of the batter.
14.The edge of the pot is not Drop a little water into the part that touches the muffin to form steam afterward, cover and simmer for 3 minutes
15.After opening the lid, use the remaining batter to squeeze 3 more batter on top of the previous batter, close the lid and simmer for 3 minutes, then turn gently Flip the sides, then close the lid and simmer for 3 minutes.Put out the pot and put on a plate.
16.Add 10g of white sugar to 100ml of whipped cream and beat until the lines appear upside down and will not flow.Put it in a piping bag and squeeze the buttercream on a sieve.It's ready to eat (if you don't like cream, you can leave it out) I'm using it for afternoon tea today, so I just sprinkle it with powdered sugar, drizzle it with maple syrup, and decorate it with my own mini roses.