For young people who love desserts, living in a big city seems to be quite a happy thing. Well-known chefs, internet celebrity desserts, are all within easy reach. When others are drooling in a small city, the work of the Michelin master is next to your home, and it is touching to think about it.
It's just that the price of goods in big cities is equally touching, eating desserts every day, desserts and stomachs are happy, and wallets can't stand it. When I wanted to play games with flour and change a few meals by myself, I found that my situation was very embarrassing for baking.
In first-tier cities where land is scarce, the size of the kitchen is more touching, and a 5-square-meter kitchen is not unusual, and only a stove is possible. In the small space that is only enough for one person to move, one more person wants to give you a hand. In limited space, the landlord generally doesn't leave you a place to put the oven. If the cutting position is only the size of a cutting board, it is a luxury to want to stretch your hands to knead the dough and beat the eggs.
Playing baking must have a big kitchen, which is the consensus of everyone. However, in a small snail house in a big city, the only thing in your kitchen that has anything to do with Western-style food may be a pan.
It's sad to say this, but never underestimate the subjective initiative of foodies to work hard and the creativity of self-reliance. What limits our imagination may be poverty, but it is absolutely impossible to trap the appetite of a foodie!
Pancake, aptly named, was originally a dessert on a pan, fried out of a crust, with cream and fruit, it was a fruit pancake, put in bacon and cheese, and the salty bancake was also very French.
Although there are also masters who use pans to make cheesecakes, it is a bit reluctant, and if it is not done well, it will make people silently feel sorry for themselves. But if you're patient enough to fry a few more crusts in a pan and then pile up a layer of cream and a pancake, a mille-feuille cake is sure to be handy. A few subway stations away, in the Ladym building in Lujiazui Ifc, a small piece of mille-feuille cake sliced for 80 yuan is just that.
Under the skillful hands of foodies, the gong roast, pizza, flying cake, etc. that pop out of the pan are enough to soothe the hungry worms in the stomach.
And if it comes to simple and easy to do, high value, good photo, taste and tone of the pan dessert, do not hide it, or recommend muffins.
As long as the batter is mixed, add a little patience, and practice a few more times, Xiao Bai can also spread out a beautiful and fluffy muffin. You can also make a golden crisp side and a soft taste according to your preference; or show off the technique of throwing the pot, both sides are slightly charred and crispy, leaving only a little soft glutinous in the middle; but don't be on a whim, spread out too thin, into pancakes.
Muffins are perfect for breakfast, brunch or afternoon tea, and can be served with a variety of sweet jams and fresh fruits, with some cream, drizzled with honey, and simple plattering to create a sweet color and aroma. If you add a cup of hot milk, or use a cup of exquisite cup to brew a cup of black tea, there will be a sense of satisfaction in the mouth, there will be a sense of achievement.
Today, what the private craftsmen recommend for you is the most irresistible for girls, and it is also the combination of muffins + strawberries with the highest cost performance and appearance. Instead of ordering a strawberry muffin for tens of dollars in a coffee shop, and counting a few strawberries with only one hand, it is better to take the pot yourself and fry the fluffy muffins. You can also put a whole box of strawberries and change the concave shape of Fa'er.
such:
It could also be like this!
Please believe that muffins + strawberries, how to shoot are very beautiful, how to eat are delicious!
(Image from the Internet)
▲ Cooker: Vivi Teacher
Cooking pastry: Strawberry muffins
ingredients
330 g of low gluten flour, 75 g of caster sugar, 285 g of milk, 150 g of fresh eggs, 4 g of baking powder, salad oil to taste
Garnish: strawberries, condensed milk
cooking steps
1
Stir in low gluten flour, baking powder and caster sugar.
2
Add the milk and stir the milk well with the powder in the first step.
3
Stir the powder thoroughly to lay the egg, and stir it until it is smooth and shiny.
4
Smooth glossy state. ↓
5
Put a little salad oil on a pan, turn on a small hot pan, and wait until the oil has a little temperature before applying the paste
ps: It would be better to let the oil evenly spread over the pan
6
Once the oil temperature is reached, you can pour in the muffin batter, which looks a bit like an omelette and is fried over low heat.
ps: You can shake the pan so that the batter is spread all over the pan.
7
After the dough is slightly harder, you can do the turning motion, and continue to fry over low heat after turning the dough.
8
Fry over low heat until fully cooked on both sides, then you can serve the dish.
9
Garnish with strawberries, drizzle with condensed milk, and sprinkle with powdered sugar, and the delicious strawberry muffins are finished ~ the amount of condensed milk and powdered sugar can be added according to your liking.
tips
How big is this recipe?
This recipe is a 5-6 inch pan serving size.