French coconut muffin: the unique taste of coconut

French coconut muffin: the unique taste of coconut

Introduction:

"The simple and quick Muffin Cake does not prevent it from having an unforgettable unique taste. Rich coconut fragrance, a little bit of coconut mixed in the cake body, not only has a good taste, but also increases a lot of fiber

Production steps:

Step 1: sift almond powder and sugar powder into the egg bowl

Step 2: add butter and egg yolk softened at room temperature in turn, and beat evenly with egg beater

Step 3: add milk and continue to mix quickly with egg beater

Step 4: sift in low gluten flour and baking powder

Step 5: mix well with scraper to make cake paste

Step 6: put it into a disposable flower mounting bag, cut the mouth, squeeze it into a paper cup, fill it about 8 minutes, sprinkle a layer of coconut first, and finally decorate it with raisins

Step 7: put into a preheated 180 ° oven, middle layer, heat up and down, bake for 25 minutes

Materials required:

Butter: 80g

t. P.T. (almond powder, sugar powder each 1 / 2): 100g

Egg yolk: 2

Milk: 2 tablespoons (30ml)

Low gluten flour: 70g

Baking powder: 1 / 4 teaspoon

Raisins: moderate

Coconut powder: right amount

Note: Note: 1, paste into the mounting bag, and then squeeze into the mold, it is easier to control the amount. 2. This method of 1 / 2 almond powder and 1 / 2 sugar powder is called t.p.t. in French dim sum. T.p.t. (abbreviation of tantpour tant) means half almond powder and half sugar powder unless there is a special indication of what kind of nut powder it is. 3. Sugar powder and almond powder must be screened at the same time, and then mixed with other materials, the texture will be fine and uniform.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet