Egg Muffin
Muffins are a kind of cake. They are much easier to make than cakes. The most important thing is that they can be easily made without an oven. They are convenient for many mothers who do not have an oven. Muffins are sweet and slightly salty. They are a good choice for breakfast. Usually, muffins are made with baking powder as baking enzyme. My muffin is made by egg splitting method. Instead of baking powder, I use beaten protein to make the muffin fluffy. The taste is as soft as that of baking powder version.
Step 1 . Separate the egg yolk from the egg white.
Step 2 . Add milk, salad oil and salt to the egg yolk.
Step 3 . Stir the egg yolk evenly.
Step 4 . Sift low flour into egg yolk and mix well.
Step 5 . Add sugar to the egg white.
Step 6 . Beat the egg white to a neutral foaming state.
Step 7 . Add the protein into the egg yolk paste in several times and stir well.
Step 8 . Heat the pan, turn down the heat, and spoon in an appropriate amount of batter.
Step 9 . Fry over low heat until the surface of the batter bubbles.
Step 10 . Turn the muffin upside down with a shovel and fry it until there is no rustle when pressing the muffin with a shovel. (about 1 minute)
Step 11 . Put the fried muffins on a plate.
Step 12 . Pour condensed milk and honey on the muffin and decorate it with fruit.
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