Salty bean dregs Muffin
Introduction:
"Made muffins several times. In fact, it's just a graft of muffin and Chinese egg paste cake. Because of its soft taste, it's called muffin. It seems that muffins are mostly sweet, and there is no other taste. And the Chinese egg paste cake is mostly salty. With a little bean dregs left, we can make a salty muffin, which may be more in line with the traditional Chinese spleen and stomach. Spread a little thin, can be used as a pancake, wrapped in a variety of vegetables and meat, a mouthful down, everything. However, this cake is a little small, and it doesn't seem to roll many things
Production steps:
Step 1: Materials
Step 2: pour the bean dregs into the bowl
Step 3: mix the flour, baking powder and salt. Sieve into a bowl
Step 4: stir slightly
Step 5: add water
Step 6: make a thick and flowing uniform batter
Step 7: take appropriate amount, put it into a pan, spread it out, and heat it over low heat
Step 8: bottom golden, turn over, fry the other side
Step 9: both sides golden, out of the pot to cool
Step 10: serve on a plate
Materials required:
Bean dregs: 110g
Medium gluten powder: 140g
Water: 120g
Baking powder: 1 / 2 teaspoon
Salt: 1 / 4 teaspoon
Note: the size of the cake can be adjusted according to your preference. Adjust the batter should not be placed too long, that is, adjust to use, in order to prevent the impact of loose hair.
Production difficulty: simple
Technology: decocting
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Xian Wei Dou Zha Song Bing
Salty bean dregs Muffin
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