Marfan almond(xing ren ma fen )

Marfan almond

Introduction:

"Women and sweets should be inseparable. When a spoonful of sweet into the tongue, and then roll it to touch the palate, layers of sweet mouth intended to ripple open, whirl, repeated, reluctant to part with the throat. This kind of feeling tempts women to forget the calculation of calories at that moment. I like reading books in the middle of the night, occasionally looking up at the oven illuminated by the orange light, the cake is gradually expanding. The air is filled with sweet fragrance, and dreams become warm and beautiful. I haven't made muffin for a long time. The butter always makes me think about it and give up. However, for cake control, muffin can't give up. It is not only sweet and delicious, but also easy to make. No skill, no luck, according to the prescription operation will be successful. Let's start with Marfan almond. There are a lot of big almonds in it. What we do is we have enough materials. When you meet the crisp almond kernels and the strong sweet smell of Marfan, you will feel good and fragrant. The slightly moist cake is mixed with almonds, crisp and dry, which is rich in taste and nutrition. In the morning, two almond muffins, one glass of milk and one fried egg. A sunny breakfast like this will bring you a good mood for the whole day. "

Production steps:

Step 1: soften the butter at room temperature and cut the almonds into small pieces.

Step 2: weigh all the ingredients and seasonings.

Step 3: add sugar to the butter and beat with an electric beater.

Step 4: break the eggs, mix them well and add them in several times.

Step 5: add milk several times and mix well.

Step 6: add the syrup and mix well.

Step 7: mix the low gluten powder and baking powder evenly and screen them in.

Step 8: continue to mix well into a fine paste.

Step 9: add most of the almonds and leave some for the last use.

Step 10: mix well with chopsticks.

Step 11: pour into the mold until it is 7% full, and sprinkle the remaining almonds on the surface.

Step 12: feed into the middle layer of the oven which has been preheated to 180 degrees, heat up and down, and then come out of the oven after 20 minutes.

Materials required:

Low gluten powder: 100g

Eggs: 40g

Milk: 45g

Almonds: 50g

Butter: 50g

Fine granulated sugar: 25g

Syrup: 2 tablespoons

Baking powder: 1 / 2 spoon

Note: 1. Add egg and milk several times, mix well before adding. 2. When stirring into a paste, due to the different flour and other materials used, the amount of milk can be adjusted appropriately. Finally, the paste which is neither dry nor too thin can be used. 3. The amount of the recipe is relatively small, only 4 cups of Muffin Cake can be made. If you want to make more, you can increase the amount according to the proportion.

Production difficulty: simple

Baking technology

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xing Ren Ma Fen