Recipe: My light luxury cooking - fleshy seaweed whole wheat muffin Beckham [light card snack]

Home Cooking Recipe: My light luxury cooking - fleshy seaweed whole wheat muffin Beckham [light card snack]

Notes:

Meet the people who want to eat the fluffy bun and the high oil and cake embryos of the salad dressing, and the egg method does not have enough time for the lazy cancer and the breakfast party. So, this flossy muffin baker is worth having! Faster and more whole-grain flour is added, the palate is solid and more satisfying than the cake, and the salad dressing is replaced with Greek yogurt for healthier. The finished product is about 5 and the size is just right. Jiuyang's new luxury and non-stick wok is very light. It doesn't feel like the wrist is sour from the end of the fire. It is much larger than the stone pot I bought but it is much lighter! And it is faster than the stone pot! The same is not a pan, Jiuyang new light luxury non-stick wok skin thin and light is indeed the victory over other pots. Really no fried muffins are super-powerful, slippery like skating. The fried muffins are also uniform in color, and there is no case where the middle deep edges are shallow, indicating that the heat is evenly distributed!

Ingredients:

Steps:

  1. Home Cooking Recipe: Low-gluten flour, whole wheat flour, and baking powder are poured into a large bowl and mixed with eggs.

    Low-gluten flour, whole wheat flour, and baking powder are poured into a large bowl and mixed with eggs.

  2. Home Cooking Recipe: Pick up an egg and add oil and milk to add sugar and salt. Stir the sugar evenly, add the mixed powder, and continue to stir with the egg. The final consistency of the batter is that it will flow slowly and slowly without the egg. If it is too dry, it will stick to the egg. If it is too wet, the egg will not lift the batter.

    Pick up an egg and add oil and milk to add sugar and salt. Stir the sugar evenly, add the mixed powder, and continue to stir with the egg. The final consistency of the batter is that it will flow slowly and slowly without the egg. If it is too dry, it will stick to the egg. If it is too wet, the egg will not lift the batter.

  3. Home Cooking Recipe: Allow to stand for 10 minutes

    Allow to stand for 10 minutes

  4. Home Cooking Recipe: Jiuyang new products, light luxury, non-stick wok, warm and turn to small fire, do not add oil pan away from the fire, directly use a large spoon to dig a spoonful of batter in the center of the pot, and then put it on the fire. It is better to pour the batter in one step. It is best to choose a spoon that is not so battered.

    Jiuyang new products, light luxury, non-stick wok, warm and turn to small fire, do not add oil pan away from the fire, directly use a large spoon to dig a spoonful of batter in the center of the pot, and then put it on the fire. It is better to pour the batter in one step. It is best to choose a spoon that is not so battered.

  5. Home Cooking Recipe: The state of the batter will spread into a small round cake. When the surface has many pores and the large bubbles begin to break, the surface can be turned over. At this time, the surface is golden.

    The state of the batter will spread into a small round cake. When the surface has many pores and the large bubbles begin to break, the surface can be turned over. At this time, the surface is golden.

  6. Home Cooking Recipe: The other side will be cooked for a while. After a piece is fried, then dip the batter and fry the second piece, then repeat steps 4 and 5.

    The other side will be cooked for a while. After a piece is fried, then dip the batter and fry the second piece, then repeat steps 4 and 5.

  7. Home Cooking Recipe: Jiuyang's new light luxury non-stick wok is really oil-free and non-stick, and evenly colored, the color is the same, just how you spread the pie

    Jiuyang's new light luxury non-stick wok is really oil-free and non-stick, and evenly colored, the color is the same, just how you spread the pie

  8. Fried muffins, cut in half in half, garnished with Greek yogurt or espresso yoghurt or salad dressing (optional) on half of the fried noodles, sprinkled with a mixture of fluffy and seaweed, two and a half pieces pressed Pack it with baking paper or put it directly on the plate.

  9. Finished po!

Tips:

I have always used black flag spicy pine, which should be No. 2. I use homemade Greek yogurt, which is bought in the kitchen! Extra thick! Seeing my purchase recommendation will know, buy two get one looks like. The nine-yang light luxury non-stick wok used in the recipes is available for sale in the kitchen market. This link can be purchased: https://m.xiachufang.com/goods/76190/


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