Chinese Snack |


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Milk Muffin

Milk Muffin


Main material

Material Quantity
Egg 2
Low gluten flour 100g
milk 120ml


Material Quantity
Granulated sugar 30g
Vinegar 3 drops


Flavor Milk fragrance
Technology Fry
time consuming Hours
difficulty ordinary


step 1:

Separate egg yolks into oil-free bowls

step 1

step 2:

Mix egg yolk with milk and mix well.

step 2

step 3:

Sift in low gluten flour and mix evenly until no granules are found.

step 3

step 4:

Beat the egg whisker with sugar and 3 drops of white vinegar until the whisker is hooked.

step 4

step 5:

The beaten egg white cream is added to the yolk paste twice, and the top and bottom techniques are turned evenly. Do not stir in circles to avoid defoaming.

step 5

step 6:

Blended batter

step 6

step 7:

Brush the non-stick pan with corn oil, scoop up a spoonful of batter and pour in (a little too much oil for the first time)

step 7

step 8:

Pan-fry over low heat until set and turn over with a spatula gently. Pan-fry until muffins are cooked.

step 8

step 9:

finished product

step 9

step 10:

Finished products.

step 10


  1. The muffin fire is really a small fire all the way. The first time you fry it, you should think about the middle fire, and finally you still feel a little burnt.2. Before doing this, I had read the tutorial on the internet. When it comes to frying until one side of the honeycomb hole is turned over, I’ve been waiting for A to wait, and then it’s fried out!The thickness of each person’s cooking is different. Frying until one side of the shaping shovel can be pushed to turn over.