Brown sugar rice flavored Muffin(hong tang mi xiang ma fen )

Brown sugar rice flavored Muffin

Introduction:

"Muffin is the easiest to bake. It mainly depends on baking powder. There is no need to beat eggs or butter. As long as you have a good grasp of the proportion of dry and wet materials, mix the paste well, and bake directly in a cup. This muffin uses the leftover rice and makes the leftover rice turn into a body. Ha ha, it's delicious. "

Production steps:

Step 1: material drawing.

Step 2: put the milk in the milk pot, heat it over medium heat, pour in brown sugar, stir until all brown sugar dissolves, pour in the remaining rice and heat for another minute

Step 3: cool down and set aside.

Step 4: add salad oil to the whole egg and beat it with a beater at low speed until it dissolves.

Step 5: sift the flour and baking powder and add them directly into the egg liquid.

Step 6: mix with a squeegee until there is no dry powder.

Step 7: cut the dried tomatoes with scissors.

Step 8: add the material prepared in step 2 and mix it evenly with irregular method.

Step 9: add prunes and mix well.

Step 10: divide the mixed paste into paper cups with a spoon and fill it with 8%.

Step 11: preheat the oven in advance, 170 degrees, 40 minutes.

Materials required:

Low powder: 200g

Remaining rice: 150g

Eggs: 2

Salad oil: 60g

Brown sugar: 100g

Milk: 100ml

Prunes: 70g

Baking powder: 1 / 2 teaspoon

Muffin cups: 8

Note: 1, milk heating must be low fire, sugar all melt it, do not overcooke. 2. The temperature of the oven will be different. Pay attention to the observation. You can poke it with a toothpick to see if it is well done. If there is wet dough, you need to bake it again.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Tang Mi Xiang Ma Fen