This is a very good muffin, with a protein-based method, with less butter and baking powder, with only light cream, and the palate is soft and full of milk.
Prepare all raw materials and sieve low powder.
Pour the sugar into the protein 3 times, and hit the wet foaming.
Mix all the materials of the egg yolk paste and mix them in a smooth state.
Mix the protein paste and the egg yolk paste evenly.
Prepare a non-stick pan, two wet rags, and heat the pan over low heat. Two wet rags are used to cool down.
Use a ice cream scoop and pour a spoonful of batter into the pan.
Open a small fire, apply a little oil in the pot, about whether you want to apply oil, do not look at the anti-stickiness of the stick, my house's pot should be slightly poured, and then wipe with a rag.
Wait until the surface has a lot of bubbles to turn over.
Turn over and fry a little and you can pan out. After frying one, the pan should be placed on a wet rag to cool off the surface, and the surface should also be wiped with a damp cloth so that the surface temperature of the pan is not too high, and the color of the fried muffin will be even.