|Low gluten flour||100g|
Separate egg yolks into oil-free bowls
Mix egg yolk with milk and mix well.
Sift in low gluten flour and mix evenly until no granules are found.
Beat the egg whisker with sugar and 3 drops of white vinegar until the whisker is hooked.
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.
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)
Pan-fry over low heat until set and turn over with a spatula gently. Pan-fry until muffins are cooked.