“Shuffley muffin is a super soft dessert.It’s not so much a cake as a cake. It tastes more like a cake. It’s light and soft. It’s delicious to the extreme.Muffins and Shuffles seem to be distinct, but they are all made up of eggs, sugar, flour and butter.The muffin is thick, dense, light and delicious. The secret of Shuffley’s fluffy “whipping cream” is added to the muffin batter. After half-frying and half-steaming, the fluffy and fluffy Shuffle muffin, which is popular in Tokyo streets, is finished. Blueberry Mango Cheese muffin is very suitable for making desert after meals. It should be served quickly. The air-rich Shuffle muffin eats delicately and sweetly while it is hot.Blueberries have a sweet and sour taste.Shuffley muffins are super simple to make and can be found in your fridge!You kitchen gods, let’s have a look together! ___________
|Ice cream||Appropriate amount|
Prepare a bowl and separate the egg yolk (2 pieces).
Pour in 10g corn oil and 25g milk.
Stir to make it mixed evenly.
Pour the yolk in and stir well.
Prepare 45g low gluten flour, add 3G baking powder, and sift into yolk liquid.
Drop in a few drops of vanilla extract and stir well.
Whip the egg white (step 4, spare the egg white), add 30 g Sugar three times, until the hook is lifted.
Add half the protein to the batter and stir well.
Then it’s poured into the rest of the protein.
Pour it into the mounting bag.
Prepare a non-stick pan, oil the pan, squeeze the muffin paste, cover the pan and fry for about 3 minutes.(If you like thicker, squeeze one more layer)
Turn over and fry for about 3 minutes.
Sprinkle yogurt or syrup on the swing plate.
Dig two more ice-cream balls, sift the sugar powder, and make the Shuffley muffins!
Works from Gourmet World Drinks