Kiwifruit Muffin(mi hou tao ma fen )

Kiwifruit Muffin

Introduction:

"These years, kiwifruit has been inundated. From the red heart to the yellow heart, the eyes are full of boredom, and there are still hills that cannot be eliminated. I've been thinking about how to quickly destroy the hill. Making wine? Making jam? There's a lot of wine, and jam is a pain in the neck.... In fact, the kiwi into the muffin, just a few, really can not solve any problem. Just another way to eat kiwi fruit, more fresh, less boring. The teacher Meng's pumpkin muffin is adapted into Kiwi flavor. Kiwi fruit and other water more, it seems to weaken the support of flour. After cooling, muffin lost the support of hot air and became a little low. However, there is an unexpected freshness in the color. "

Production steps:

Step 1: Materials

Step 2: peel the kiwi fruit and take the meat, and keep 135 grams

Step 3: eggs, salt, sugar, into a large bowl, stir well

Step 4: add oil

Step 5: stir evenly

Step 6: pour in the kiwi puree

Step 7: mix well

Step 8: mix the low gluten powder, baking powder and baking soda. Sieve into a bowl

Step 9: mix well

Step 10: pour into a paper cup, 2 / 3 full

Step 11: put in the oven, middle layer, heat 190 degrees, heat 180 degrees, bake for about 30 minutes

Step 12: the surface is golden, and it's out of the oven

Materials required:

Egg: 1

Corn oil: 50g

Fine granulated sugar: 50g

Kiwi puree: 135g

Salt: 1 / 8 teaspoon

Low gluten powder: 80g

Baking powder: 1 / 2 teaspoon

Baking soda: 1 / 4 teaspoon

Note: kiwi fruit should be stirred evenly as far as possible without leaving lumps. When turning and mixing the batter, do not stir in circles to prevent gluten in the flour.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mi Hou Tao Ma Fen