By taste buds time
Low gluten flour 260 g
Milk 260 g
2 eggs
Strawberries, blueberries, honey, to taste
Butter 40 g
White sugar 50
Baking powder 8 g
1: Melt the butter into a container and melt to a liquid state, pour in the milk and stir well.
2: Beat 2 eggs into a bowl, then add sugar and stir well.
3: Pour into the mixture of milk and butter in step 1 and stir well.
4: Mix flour and baking powder and sift through the powder into a mixture of milk and butter.
5: Stir well with an egg beater and mix into a liquid batter (batter can be burned with 6-7 cakes).
6, use a non-stick pan, no need to put oil. Pour a spoonful of batter directly into the pan, fry over low heat for about 1 minute, turn over when bubbles appear on the surface of the batter, and burn until the muffins are slightly golden on both sides.
7. Pair with strawberry blueberries or other favorite fruits, sprinkle some powdered sugar, drizzle with honey, and finish.
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