Chinese yam red jujube Muffin

Chinese yam red jujube Muffin

Introduction:

Production steps:

Step 1: steam the yam first

Step 2: take the required amount of peeled section, add 130g of milk, stir into paste

Step 3: I use Xinjiang dried jujube, dried jujube water quickly wash, and then soak with 200 grams of milk

Step 4: soak the dried dates until soft. You can also use jujube to remove the core directly, in that case, the amount of jujube should be increased. Soaked for about an hour, dried jujube absorbed all the milk, soaked soft dried jujube set aside.

Step 5: add baking powder and baking soda into the low gluten powder, mix well, and then sift twice to ensure uniform mixing.

Step 6: pour the mixed yam milk paste into the basin and add grape seed oil

Step 7: stir well, add eggs, stir well, then add yogurt,

Step 8: mix well

Step 9: sift in the sifted powder and mix evenly by cutting and mixing,

Step 10: pour the soft dried dates into the water

Step 11: mix well.

Step 12: pour into a paper cup. Fill it up to 70%. I used a paper cup with a diameter of 70mm and a height of 60mm to make 12 cups

Step 13: turn the oven up and down 180 degrees, put the second layer under it and bake for 30 minutes.

Step 14: baked Muffins

Step 15: cool and cut, you can see a lot of red dates. The yam is too thick to be seen. In a word, it's a healthy Muffin Cake

Materials required:

Dried jujube: 100g

Cooked Yam: 100g

Milk: 330g

Yogurt: 100g

Eggs: 2

Sugar powder: 60g

Grape seed oil: 100g

Low gluten powder: 200g

Baking powder: 2 tsp

Baking soda: 1 / 4 teaspoon

Note: I use the 35 liter oven, if the oven is small, the temperature and place should be flexible.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Fruity