Apple Muffin(ping guo mai fen )

Apple Muffin

Introduction:

"I made a blueberry egg tart at the weekend. I used the flycake skin version. I put too much blueberry sauce and it overflowed when baking. It seems that I need to put less next time. Blueberry juice all around, too sweet and greasy. There were only two egg whites left in the egg tart, so I fooled around with apple muffin. The prescription is copied from free JM, thank you

Production steps:

Step 1: heat the milk for 20 seconds and dissolve with brown sugar.

Step 2: beat the protein until it's thick (put brown sugar at the beginning, it doesn't melt at all, and then put it into the milk).

Step 3: add milk solution and oil to the protein, sift in the powder, and finally add diced apple.

Step 4: into the mold, put the preheated oven 170 degrees, about 30 minutes.

Step 5: finished product.

Materials required:

Low powder: 110g

Baking powder: 1 teaspoon

Protein: 2

Cinnamon powder: 3 / 4 tsp

Oil: 30g

Apple: 1

Brown sugar: 60g

Milk: 50g

Notes: 1. I think it's a blind trick. I didn't take too many pictures. The taste of cinnamon is very unique. It's a bit like cinnamon. Ha ha, I don't like it very much. 2. Apple taste is very crisp, although the hair is not high, but still soft, sweetness is just right.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ping Guo Mai Fen