Sweet potato Muffin(hong shu ma fen )

Sweet potato Muffin

Introduction:

"Adapted from teacher Meng's pumpkin muffin. When there is pumpkin, no one wants to eat cake; when there is cake, there is no pumpkin, but there are a lot of sweet potatoes. Sweet potato is very sweet, but never tried to make cake. I don't know what sweet potato cake tastes like? Try to be a muffin. It's very easy to operate. Even the sweet potatoes don't need to be steamed by themselves. There are ready-made ones on the table. "

Production steps:

Step 1: Materials

Step 2: soak the raisins in brandy until soft

Step 3: drain and set aside

Step 4: eggs, sugar, salt, into a bowl, stir well

Step 5: add corn oil and stir well

Step 6: add sweet potato paste and stir well

Step 7: pour in the milk,

Step 8: stir into a uniform liquid

Step 9: low gluten powder, baking powder, baking soda, sift together

Step 10: add into the liquid and mix well with a rubber scraper

Step 11: add raisins

Step 12: mix well

Step 13: put it into the mold, 7 points full

Step 14: put in the oven, middle layer, heat up and down 185 degrees, bake for about 30 minutes

Step 15: the surface is golden, and it's out of the oven

Materials required:

Raisins: 30g

Brandy: 30g

Whole egg: 1

Fine granulated sugar: 50g

Salt: 1 / 8 teaspoon

Corn oil: 50g

Sweet potato paste: 100g

Milk: 35g

Low gluten powder: 80g

Baking powder: 1 / 2 teaspoon

Baking soda: 1 / 4 teaspoon

Note: when mixing the batter, mix it gently in the irregular direction, so as to avoid the gluten of the batter. The sweet potato is steamed in advance and pressed into mud. Brandy can be replaced by rum

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Shu Ma Fen