A muffin is a cake that usually uses baking powder or baking soda as a baking enzyme. It has balloon-like features. It protects the air and expands with the tension of the air, but it does not break. It's very fluffy and delicious. Each layer is loose and crisp, delicious and bulky.

Today's pink muffins are used to make muffins softer and then mixed with fruit or other food to form muffins. It is not only delicious, but also very beautiful.

Ingredients

45 grams of low gluten powder,

5 grams of butter,

10 grams of milk powder,

2 eggs,

40g dragon juice,

2 grams baking powder,

A small amount of yogurt,

Chocolate sauce,

10 grams of white sugar.

Methods

1. First, prepare all the ingredients for the main dish and arrange them neatly in the kitchen. This makes it easy to access, count and adjust in time.

2. Take out two clean bowls, then break two eggs and put the white and yolk into separate bowls. The bowl of egg whites must be oil-free and water-free to make them more delicate, smooth and delicious.

3. Remove the juicer and clean it. Meanwhile, wash and peel the pitaya fruit. Although the skin will eventually be removed, we still need to clean it in order to prevent bacteria from the skin from contaminating the flesh during the peeling process. Then cut the dragon fruit into small pieces and put it straight into the juicer. Squeeze it into juice without adding water. Take 40g of the juice.

4. Then add the egg yolks, 5 grams of softened butter and 10 grams of milk powder.

5. Then add 45 grams of flour and 2 grams of baking powder. Use a whisk to form a smooth batter. Patience must be exercised during this process, ensuring that they are stirred well to give the finished product a fluffier and softer taste.

6. Beat well, then beat the egg whites into a coarse foam with an egg whisk, then add 10 grams of sugar and continue beating.

7. Then, we first add a third of the egg white to the batter and mix it well with a spatula. Don't do it in circles, or it will debubble and affect the taste. Stir gently, then pour all of the batter into the protein and mix well.

8. Take out a non-stick pan. When a non-stick pan is hot, turn the heat down to low, pour in two tablespoons of batter, then cover and simmer until cooked. After five minutes, remove the lid. If you see the top layer is set and there are lots of bubbles, you can remove the pan. If you want the base color to be the same, you must use an ultra-low heat, or switch to a thicker pan.

9. Drizzle with sauce. White chocolate is used in this picture.

TIPS

First of all, there must be no water or oil in the bowl of egg white. You can wipe it with paper in advance. Second, when we stir well with the shovel, we must stir gently. Better use plastic spatula, do not draw circles, otherwise easy to bubble, affect the taste. Finally, we must keep the heat low.