Mashed potato salad Muffin(shu ni sha la ma fen )

Mashed potato salad Muffin

Introduction:

"Small packages of salad dressing / juice are used to make bread, usually one package can be removed at a time. If the salad dressing is made in the same way, it will take some time. Is there a quick way to consume salad dressing? Cake! Many cakes are big oil users. Mr. Meng's cakes were turned over one by one, wondering what kind of flavor the salty and sweet salad dressings would collide with them. It is estimated that it is a little strange. I feel uneasy and hesitant. Suddenly, it's bright - salty cake! ——It is not only difficult to guess, but also difficult to estimate and accept the salty and sour taste of sweet cake. If you add sweet and sour taste to the salty cake, it may be a new sight. How many salty muffins does Mr. Meng have? There they are. Quickly turn to Mr. Meng's salty muffin, make a calculation, and decide to try mashed potato muffin first. It's a success. It's growing well. The taste seems not bad. It tastes salty and sweet. I don't feel obviously sour. The most important thing is that after tasting it, I'm sure - I dare not think so in advance. "

Production steps:

Step 1: Materials

Step 2: wash potatoes, slice and steam

Step 3: peel and mash with a fork while hot

Step 4: add salt and black pepper

Step 5: mix well and set aside

Step 6: pour the sugar, eggs and salad dressing into a large bowl, and stir well with an egg beater

Step 7: add milk and stir well

Step 8: pour in the mashed potatoes,

Step 9: stir into a uniform liquid

Step 10: mix low gluten powder, baking powder and baking soda, and sieve into liquid

Step 11: mix well with a rubber scraper

Step 12: load the paper mold, 8 points full

Step 13: put in the oven, middle layer, heat up and down 185 degrees, bake about 30 minutes

Step 14: after coloring the surface, take it out of the oven

Step 15: remove

Materials required:

Potatoes: 120g

Salt: 1 / 2 teaspoon

Black pepper: 1 teaspoon

Fine granulated sugar: 20g

Whole egg: 1

Salad dressing: 50g

Milk: 40g

Low gluten powder: 75g

Baking powder: 1 / 2 teaspoon

Baking soda: 1 / 8 teaspoon

Note: the amount of salt and black pepper can be adjusted according to personal taste. Salad dressing can be replaced with liquid cooking oil. The batter should be mixed irregularly to prevent gluten.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Shu Ni Sha La Ma Fen