Materials:

80g flour, 5g baking powder, 2 eggs, 80ml milk, 80g sugar and a little oil.

Use the most common flour, and don't use jiaozi flour or high-gluten flour.

Steps:

1。 Mix flour and baking powder evenly.

2。 Separate egg yolk from egg white, mix egg yolk, milk, 40 grams of sugar and a little oil, and stir well. Be careful not to generate too many bubbles.

3。 Pour the mixture of flour and baking powder into the egg yolk mixture and stir well.

4。 Start beating egg whites. After some bubbles appear, add 40 grams of white sugar, or add white sugar twice, and continue to beat ... until the foam of egg white is initiated, it will not disappear when it is still, and it will be fine. This seems to be called dry foaming. I don't have an egg beater, not even a manual one I just use three chopsticks, and I can see the effect in 5 minutes, and 8- 10 minutes is enough.

5。 Add the egg white into the egg yolk mixture for 2 to 3 times, stir well once, and then add it.

6。 After mixing completely and evenly, prepare a microwave oven container with oil around it. Pour the fully mixed slurry into a container. The batter will rise, so you can't use small containers. Give it room to expand. )

7。 Shake the container filled with powder slurry on the table a few times to drive away the big bubbles.

8。 Then you can enter the microwave oven, and the microwave oven is set to medium and high-grade firepower, which takes about 4 minutes. Open in four minutes. If it is not ripe enough, heat it again 1 min.

9。 When you're done, take it out and buckle it upside down on the plate.

The adoption rate of the answers given by the snow geese of Ganoderma lucidum was 38.2%, 2008-07-28 22: 2 1.

Material: 300g high-gluten flour, 6g/ 15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid for polishing. Practice: 1. Put the milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before. 6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.