Salty bean dregs Muffin

Salty bean dregs Muffin

Introduction:

"Made muffins several times. In fact, it's just a graft of muffin and Chinese egg paste cake. Because of its soft taste, it's called muffin. It seems that muffins are mostly sweet, and there is no other taste. And the Chinese egg paste cake is mostly salty. With a little bean dregs left, we can make a salty muffin, which may be more in line with the traditional Chinese spleen and stomach. Spread a little thin, can be used as a pancake, wrapped in a variety of vegetables and meat, a mouthful down, everything. However, this cake is a little small, and it doesn't seem to roll many things

Production steps:

Step 1: Materials

Step 2: pour the bean dregs into the bowl

Step 3: mix the flour, baking powder and salt. Sieve into a bowl

Step 4: stir slightly

Step 5: add water

Step 6: make a thick and flowing uniform batter

Step 7: take appropriate amount, put it into a pan, spread it out, and heat it over low heat

Step 8: bottom golden, turn over, fry the other side

Step 9: both sides golden, out of the pot to cool

Step 10: serve on a plate

Materials required:

Bean dregs: 110g

Medium gluten powder: 140g

Water: 120g

Baking powder: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Note: the size of the cake can be adjusted according to your preference. Adjust the batter should not be placed too long, that is, adjust to use, in order to prevent the impact of loose hair.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh