Fresh cream Muffin
Introduction:
"I've always been lazy and unwilling to make muffins that need butter. The solid-liquid mixture of muffin is the most convenient, and there is no need to wash the egg beater. However, seeing this cream puff, I'm a little moved, because it can consume a little cream. Muffin always has a solid taste. With butter and light cream, will it not be so thick? However, as you said, the cake is more delicate and soft, but it is still solid. "
Production steps:
Step 1: Materials
Step 2: soften butter, add sugar and salt
Step 3: beat with an egg beater
Step 4: add the egg liquid twice
Step 5: stir evenly
Step 6: add condensed milk
Step 7: beat evenly
Step 8: add light cream
Step 9: mix baking powder and low gluten powder and sift into butter
Step 10: mix well
Step 11: load the decoration bag
Step 12: squeeze into the mold
Step 13: put in the oven, middle layer, and bake at 180 degrees for 15-30 minutes
Step 14: the surface is golden, and it's out of the oven
Step 15: demoulding
Materials required:
Low gluten powder: 100g
Butter: 65g
Eggs: 30g
Fine granulated sugar: 50g
Light cream: 80g
Condensed milk: 10g
Baking powder: 1 / 2 teaspoon
Salt: 1 / 4 teaspoon
Note: the baking time should be adjusted according to the actual situation. Jun Zhi's recipe baked for 20 minutes, however, at this time, my cake was only puffed, not golden. It took ten minutes to get golden.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: milk flavor
Chinese PinYin : Xian Nai You Mai Fen
Fresh cream Muffin
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