Child Recently Addicted to It: Soft and Sweet, Eating for Breakfast and Midnight Snacks - No Oven Required!

The child has recently become addicted to it, eating soft and sweet snacks for breakfast and midnight snacks! Besides cold skin and fried dough sticks, baking-related desserts are also very good. A friend commented on my previous cake recipe, asking if there are any no-bake desserts. Because it's inconvenient to go out, I want to make some for my child to eat. Today I'm making a small sweet treat, Japanese-style muffins, which don't require an oven! It's super easy to make!

This little sweet treat is called Japanese-style muffins, which is a type of cake. It's simply cake batter, but the last step is different. The last step of a cake is to bake it in the oven, while this muffin is cooked in a flat pan. If you don't have an oven, you can still make it! The texture is better than cake, and it's very soft and sweet. Children love to eat it, especially for breakfast or midnight snacks. It's also a good weaning food for babies.

Some muffin recipes add baking powder or baking soda. Today we're making a version without any, relying solely on the whipping of egg whites to make the muffins rise. This makes the flavor even more fragrant. Let's take a look at the specific recipe.

Japanese-style muffins

Ingredients: 2 eggs, 100g milk, 60g low-gluten flour, 10g corn oil, 35g white sugar

Instructions and steps:

Step 1: Pour the milk and corn oil into a bowl, whisk first, then add the two egg yolks.

Step 2: Whisk the egg yolks and milk with corn oil evenly with a whisk, making egg yolk liquid.

Step 3: Sift in low-gluten flour, make sure it's sifted properly!

Step 4: Use a spatula to gently fold the flour and egg yolk mixture until no flour particles remain.

Step 5: Add a few drops of lemon juice to the egg whites, then add white sugar and start whipping the egg whites. If you don't have lemon juice, you can use a few drops of white vinegar to increase the stability of the egg whites and prevent them from deflating.

Step 6: Whip the egg whites with an electric whisk until they reach a firm, stiff peak. When you lift the whisk, you should see a standing, small triangle. This means the egg whites are properly whipped.

Step 7: Take one-third of the meringue and add it to the previously prepared egg yolk mixture.

Step 8: This is the prepared cake batter. Remember not to draw circles when folding.

Step 9: Add the remaining one-third of the meringue to the mixture and continue to mix evenly.

Step 10: This is the final cake batter. All the previous steps are for making cake. If you want to make cake, just pour it into a mold and bake it. Today we're making muffins, which don't require an oven.

Finally, put the cake batter into a piping bag, which will make the finished product more round. If you don't have a piping bag, you can use a zip-lock bag with a cut-out mouth, and then squeeze it into a flat pan over low heat. Be careful with the heat, and make sure it's the lowest heat, so it doesn't burn. Cover the pan while cooking.

Once the little muffin is ready, it has the aroma of cake but it takes less time than cake and doesn't need an oven. Your child will love it, so try it out now!

I'm Hua Qingyuyan, and this is the recipe for Japanese-style muffins. I hope it helps you. Thank you for every like and follow. Thank you for your support all along. I'll share a home-cooked recipe every day, and I'll update it regularly. Be sure to follow me! This article is original by the author, please do not reprint without permission. No copying or forwarding!