Lemon muffin - quick Kwai Fu, detonating your taste buds.

Lemon muffin - quick Kwai Fu, detonating your taste buds.

Introduction:

"Miaofu is a kind of cupcake with delicate taste. A bite of it will fill your mouth with a light lemon fragrance. It's not sweet and greasy! More and more like Miaofu cake, simple operation, low technical content, high success rate, especially the lovely crack is very attractive, can't help but want to eat it! Ha ha ~ "

Production steps:

Step 1: put the eggs in the beater

Step 2: add sugar powder and stir until saccharified

Step 3: add lemon fruit cream

Step 4: add the cream and mix thoroughly

Step 5: sift low gluten powder and baking powder

Step 6: mix well

Step 7: add salad oil and mix well

Step 8: until the line is lifted, as shown in the figure:

Step 9: fill the paper cup with 7% full

Step 10: preheat the oven at 175 ℃ and bake for 20-25 minutes

Step 11: until the surface is golden

Materials required:

Sugar powder: 90g

Low gluten flour: 90g

Egg: 100g

Lemon fruit cream: 30g

Baking powder: 2G

Liquid oil: 90g

Precautions: make sure to screen the powder materials evenly. In addition to removing the impurities and coarse particles in the powder materials and making the texture loose, it also has the advantage of pre mixing evenly when adding a variety of powder materials at the same time. In order to shorten the mixing time of muffin batter and avoid uneven expansion caused by baking powder or baking soda powder, if it can be used before sieving Before mixing the powder materials a little, and then using the action of sieving to make the materials fully mixed evenly, so that the process of mixing batter can be more easily and quickly completed. Don't stir it too long. Muffin relies on baking powder and baking soda to help the dough ferment and expand. Because it hasn't been naturally fermented for a long time, the expansion force is limited. If it is too much stirred, the limited expansion force will be reduced. At the same time, the dough will become gluten, making it more difficult to expand. Muffin that can't fully expand will contract during baking, The texture is extremely tight. The cream must be softened or melted in water. The cream must be kept in cold storage. The cream just taken out of the refrigerator is hard and the temperature is too low. It is not easy to mix with other materials, but also the oil-water compatibility is more difficult because the temperature is too low. Therefore, before making, the cream must be treated to a suitable state. Different methods are suitable for different states of cream, and the basic mixing method is simple This method is suitable for liquid cream, so it needs to be heated with water. For other mixing methods, the cream can be fully softened at room temperature, and can be cut into small pieces to shorten the softening time. Don't overfill muffin batter. It will swell when baking. In addition to keeping the same height, you can't overfill the batter. It should be no more than eight percent full. Otherwise, when the batter starts to swell and the skin hasn't been shaped, too much batter will flow out from all around, instead of developing into a dome shape. It's not good-looking, it's not good-looking Because the amount of batter in the cup is less, the baking time will be too long, making the surface of muffin too brittle and hard.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet