Butter vs Anti Japanese War - improved peanut Walnut Muffin cup(huang you dui kang zhan gai liang hua sheng he tao ma fen bei )

Butter vs Anti Japanese War - improved peanut Walnut Muffin cup

Introduction:

"No matter you can't buy butter, or you're afraid it's unhealthy to eat vegetable butter. Can you make delicious cakes without butter? If you have a good command of the above weight, you can make 12 cups. My oven is small, so you can finish it twice. And I've made it several times, and every time it's very successful, so this kind of small cake is very easy for people who are not very good at making snacks. "

Production steps:

Step 1: 1. All kinds of ingredients should be prepared before they are ready. This time I bought peanut butter downstairs. It's heavy in color and thin in texture. It's OK to put a spoonful of it.

Step 2: 2. Walnut chips production: oven 150 ℃, middle layer up and down the fire for 10 minutes. Remember to watch it all the time. Don't burn it. Let cool and chop.

Step 3: 3. Separate the egg yolk and egg white

Step 4: 4. The container for beating eggs should be large enough. In fact, it's better to use a large glass bowl (the sound of beating eggs in a stainless steel basin is so loud!)

Step 5: 5. Add 20 grams of sugar and half a teaspoon of salt to the egg yolk and stir until it dissolves.

Step 6: 6. Add peanut oil and peanut butter into the egg yolk liquid 3-5 times, and stir evenly to prevent oil-water separation.

Step 7: 7. Milk, flour, milk powder adding time and peanut oil phase interval, several ingredients evenly and egg yolk liquid mixing fully.

Step 8: 8. After stirring completely, add appropriate amount of chopped walnuts (leave a part of the bigger chopped walnuts on the top of the cake, and other crushed dregs can be mixed into the egg paste.)

Step 9: 9. Whisk the egg white and add the remaining sugar in three times.

Step 10: 10. Add sugar for the first time, egg white begins to bubble, continue to beat hard! Come on! Don't really add peanut oil to it

Step 11: 11. Add sugar for the second time, the egg white liquid increases more than 2 times, which is probably called wet foaming -- hahaha ~ ~ come on!!

Step 12: 12. Add sugar for the third time. When you feel that your arm doesn't belong to you, you will be more confident when you see that the egg white liquid can be so thick!!!

Step 13: 13. Continue to ravage your arms! When the egg beater is lifted, the egg liquid will not drop. Is this called dry foaming???

Step 14: 14. When you lift the egg beater, the egg liquid in the basin has a hook. When you put the egg beater into the egg white liquid, it will never fall down! (but the tired one falls down --)

Step 15: 15. Find yourself white! Forget to take the picture of the mixture of egg yolk and egg white -- because I was afraid of defoaming, I poured it into the paper cup. When mixing two kinds of egg paste, remember to stir up and down! Don't draw a circle!!!! Shake the mixed cake paste in the basin to shake out the big bubbles. The paper cup is 7 full. If you don't believe me, I can post a sad picture of the cake paste pouring out of the oven full of 8 cents--

Step 16: 16. Sprinkle large pieces of walnuts on the surface! Don't eat roasted walnuts when you work

Step 17: 17.185 ℃, preheat for 10 minutes, put in oven and bake for 30 minutes. The batter starts to swell. If the oven is powerful, remember to change the position of the baking tray.

Step 18: 18. Don't know why? I baked this time is a side drum drop said?? What I baked in my mother's house was split in the middle. Unfortunately, no picture was wiped out.

Step 19: 19. It's a baked product. It doesn't sell as well as it does outside. But what do you think of it? How does the Lun family care about their work.

Step 20: 20. The color inside is dark because it uses more peanut butter bought downstairs! The small ones are broken walnuts. Take a hot muffin just out of the oven and put it in your mouth. What fills your body is not only sweetness, but also a sense of accomplishment.

Materials required:

Low powder: 200g

Milk powder: 50g

Baking powder: half spoon

Milk: 150g

Peanut butter: 2 teaspoons

Eggs: 2

Crushed nuts: right amount

Salt: half a teaspoon

Peanut oil: 30g

Sugar: 50g

Note: this tip is just a few words. I still don't use butter! Make a fist!!!!!! I don't use much sugar. If you like sweet, you can put the ingredients according to your own discretion. You can also add condensed milk or honey. This time, we chose peanut oil because we made Marfan peanut butter. If we don't like the heavy taste of peanut oil, we can make basic cake with other vegetable oil. It's only in my mother's home that I found that the temperature difference between the ovens on both sides is very big! My chopped walnuts were baked at 100 ℃ for 5 minutes and then pasted. That's why I only tried the muffin cup made for my parents at 100 ℃. Therefore, if you want to cook your own baked food, you should first understand the firepower of your own oven. You can't blindly follow other people's recipes. In fact, muffin has many ways. I hope you can create your own muffin cup on the basis of my improved version!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Huang You Dui Kang Zhan Gai Liang Hua Sheng He Tao Ma Fen Bei