Alpine Strawberry Muffin(a er bei si cao mei ma fen )

Alpine Strawberry Muffin

Introduction:

"It's not bad to use Alps to make marfin orange peel. Take advantage of the victory and turn those strawberry Alps into marfin. Unfortunately, there are no strawberries, strawberry jam, dried strawberries and other strawberry products. Otherwise, this strawberry muffin will look real. Strawberry flavored sugar with a light red, the batter also dyed light red. Baking will burn the batter surface into light gold, only in the cracks of the burst, showing a little bit of strawberry color, while the strawberry flavor in the candy is floating around. You can't see or eat strawberries, but it clearly indicates the smell of strawberries. "

Production steps:

Step 1: Materials

Step 2: remove the sugar paper from the Alps and put it in hot water

Step 3: keep stirring until completely dissolved

Step 4: break in the eggs

Step 5: mix well

Step 6: pour in the corn oil

Step 7: mix well

Step 8: mix the low gluten flour and baking powder, and sieve into a bowl

Step 9: mix well

Step 10: put it into a paper cup and fill it with 7 points

Step 11: put into the oven, middle layer, 180 degrees up and down, bake about 30 minutes

Step 12: the surface is golden, and it's out of the oven

Materials required:

Whole egg: 1

Alpine strawberry milk candy: 40g

Hot water: 45g

Low gluten powder: 100g

Corn oil: 55g

Baking powder: 1 teaspoon

Note: after the sugar is completely dissolved, it needs to be thoroughly cooled before adding the eggs. The batter should be mixed irregularly to prevent gluten.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : A Er Bei Si Cao Mei Ma Fen