Peanut butter and cream Muffin(hua sheng jiang nai you mai fen )

Peanut butter and cream Muffin

Introduction:

"I believe many of my friends are like me. Seeing" muffin "is like seeing the word" fast ". It's also ha. There should be no more convenient and quick cake method than muffin. But fast doesn't mean simple or crude. This peanut butter puff is different from the traditional puff. It uses emulsification method. The puff made by this method is more delicate and soft than the traditional method. After it is finished, it will be dressed up with peanut butter. The taste will be upgraded and the price will be doubled. The quick cake is also gorgeous. "

Production steps:

Step 1: prepare the required materials

Step 2: put the softened butter in a large bowl and beat it with peanut butter and sugar to form a uniform butter paste.

Step 3: add a small amount of beaten egg liquid several times until it is completely stirred.

Step 4: add the sifted low gluten flour, almond powder and baking powder.

Step 5: mix with rubber scraper in the way of cutting and mixing, and add milk before the powder is completely mixed.

Step 6: add the baking chocolate beans.

Step 7: mix the batter.

Step 8: put the batter into the muffin paper cup and fill it with 70% or 80%.

Step 9: put it into a preheated 180 degree oven and bake for about 20 minutes.

Step 10: prepare the peanut butter ingredients.

Step 11: soften the butter and beat until smooth

Step 12: beat the egg liquid with hot water until it is thick and white.

Step 13: put white granulated sugar and cold water into the pot and boil them into syrup.

Step 14: add a small amount of syrup to the egg paste in several times (don't add it at one time, it will scald the egg)

Step 15: add vanilla seeds.

Step 16: add the egg batter into the butter batter 3-5 times and beat for about 5 minutes.

Step 17: beat all the butter and egg paste.

Step 18: add peanut butter to the batter

Step 19: beat well to form peanut butter cream.

Step 20: put it into the decoration bag.

Step 21: squeeze the cake with a round flower mounting mouth and decorate it with a few chocolate beans.

Materials required:

Butter: 50g

Peanut butter: 70g

White granulated sugar: 50g

Salt: a little

Egg: 1

Milk: 85g

Low gluten flour: 100g

Almond powder: 20g

Baking powder: 1 teaspoon

Chocolate beans for baking: 30g

Whole egg liquid: 20g

Cool water: 10g

Vanilla pod: 1 / 4

Note: 1. I use granular peanut butter. If I use thin and smooth peanut butter, it will be more beautiful if I squeeze it out with a cookie. 2. When mixing the cake batter, do not over stir, so as to avoid the gluten of the flour leading to rough tissue. 3. Chocolate beans for baking are heat-resistant and can be omitted without them.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Hua Sheng Jiang Nai You Mai Fen