Just as Chinese people love deep pancakes, Americans also like to start a new day with a conversation of pancakes and pans! This breakfast cookie has a lot of exquisite names, such as American muffins, such as hot cakes, but the ingredients are quite simple – just flour, eggs, milk, fluffy, a little sugar and salt, simple and rude. I used to use the egg white that I used to replace the leavening agent. I can fry one in 2 minutes, and the taste is soft and soft, simple and sweet.
Separate the yellow and clear of the 2 eggs to ensure that there are no water droplets in the bowl where the egg whites are stored.
Pour the milk into the egg yolk bowl, add 1 teaspoon of salt, and mix well.
Add 120 grams of flour to the milk egg liquid several times, stir into a non-caking batter, and conditionally sieve the flour with a sieve.
Use an electric egg beater to beat the egg whites, and after making a fish-eye foam, start adding a little sugar, then transfer it at high speed, and add the remaining white sugar while sending it, and the egg whites until it is sent to a white creamy shape. (If the arm strength is as amazing as I am, you can also send it by hand!)
Mix the batter with the egg white that has been sent, mix it several times, and mix gently.
Medium and small heat the pot to heat, if it is not a non-stick pan, please rub a little oil on the bottom of the pot, use a medium-sized spoon to pour a spoonful of batter, slowly pour into the pot. After 1 to 2 minutes, the front side will be covered with air bubbles and gently turned over with a shovel.
Turn the face over for about 30 seconds, just fine!
When you eat, you can mix honey, butter, ice cream and sprinkle with fruits such as blueberries and strawberries.
When the muffin is turned over, the first criterion is the stomata. With a natural gas stove, the stomata will usually be concentrated in the central area. With an electric furnace, the bubbles will be more dispersed.