Material:
Milk 200 grams
260 grams of cake flour
Yogurt 200 grams
Sugar 20 grams
2 eggs
1/2 tbsp baking powder
1/8 teaspoon salt
30 grams of butter
Ornament:
Fruits in moderation
Maple syrup to taste
Butter to taste
Mint leaves to taste
Method:
1. Put the butter in the hot pan and heat it until it melts, knock the pot, and turn off the heat immediately when the butter liquid turns brown and caramelized. Eggs: Place the yolks and egg whites in a bowl for later use.
Tip: Instead of boiling the butter until it is charred, caramelized butter will be saccharified and will have a hazelnut aroma.
2. Mix the flour, milk, sugar, egg yolk, yogurt, baking powder, salt and caramelized butter well.
Tips: Do not over-stir the muffin ingredients, it will make the finished product hard, and mix until there are no large lumps. Yogurt makes muffins fluffier and moister. Baking powder can be omitted.
3. Beat the egg whites into a mousse-like standing meringue with a whisk, first add 1/3 of the meringue to the batter, gently cut and mix with a rubber spatula, stir well, and then add the remaining meringue and stir well in the same way.
Tip: Be careful not to over-stir to avoid the meringue defoaming and lose its fluffy taste.
4. Put the round model in the hot pan and pour the batter, then put a little batter on the side of the pan to make Mickey ears, wait until the muffin begins to emerge from the air hole, you can turn it over, the round face and ears are sticky, and fry until golden brown, and put the decorative ingredients on the plate to complete.
Tips: Several slices can be fried and stacked to be more cute, a single slice is about 0.5 cm.