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As a home-cooked food, tofu is generally boiled and fried, but it can also be used to make desserts. It is a rare delicacy for soy milk lovers. Today we are going to make tofu muffins.
The ingredients you need to prepare are: 2 egg yolks, 30 grams of powdered sugar, 120 grams of egg white, lemon juice to taste, 20 grams of corn oil, 120 grams of tofu, 50 grams of low-grade flour
Mash the tofu with an egg whip, it is best to mix the tofu well and mix patiently. The more delicately the tofu is mixed, the better the taste of the finished muffin.
Pour in the corn oil and stir until fully integrated. Sift in 50 g of low gluten flour and 1 g of baking powder and stir well. Mind baking powder can be left unadded.
Finally, add two egg yolks and mix well, using the post-egg method to make the batter more delicate. Mix well and set aside.
Add a little lemon juice to egg whites and use an electric whisk to beat the fish's eye bubbles. Add 10 grams of powdered sugar, become 1 times larger, and then add 10 grams of powdered sugar.
Add 10 grams of powdered white sugar until you can pull out the barb, and beat the egg whites until they are dry and foamy.
Next, start mixing, put one-third of the egg whites into the tofu paste and mix well, then pour back into the egg whites and mix well by stirring.
Then start frying, preheated in a frying pan, no oil required. Put down two spoonfuls of egg paste, cover and simmer for 2 minutes.
Then turn over and fry the other side for 2 minutes, the batter is heated and cooked just right, and the color is beautiful.
This is the simple home-style version of tofu muffins, there is no need to add other condiments, eat the aroma of soy dairy products. The people who invented tofu are really great.
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