[condensed milk coarse grain muffin]

[condensed milk coarse grain muffin]

Introduction:

"Coarse grain muffin, has always been my favorite snack, breakfast with milk, snacks with black tea. This coarse grain muffin is a new attempt between scone and biscuit. Of course, it has appeared many times in my oven, and it's also one of the baking I can handle. Modern food life has eaten more fine white flour, and people are also looking for ways to nourish themselves with coarse grains. Rye flour and whole wheat flour are the two most common coarse flour in baking. Bread, cake and biscuit can be properly added to increase their taste. Condensed milk, coarse grain, black sesame and butter blend, slowly expand in the oven, fragrance overflowing! This kind of muffin is very suitable for the elderly. It's a warm reminder that the whole grains should be eaten together. It's the key to ensure a healthy balance! "

Production steps:

Step 1: prepare the required raw materials (powder sieved in advance, butter frozen, liquid refrigerated)

Step 2: put powder, salt, sugar and 1 m3 butter into the cooking machine

Step 3: stir at low speed for 15-20 seconds, showing fine particles. Do not stir too much

Step 4: put the mixture into a large bowl and add black sesame seeds

Step 5: add Nestle Eagle mark condensed milk and ice water

Step 6: mix lightly without obvious dry powder, and refrigerate for 60 minutes

Step 7: rolling flat, the thickness of the die is about 1cm, and the diameter is 4.5cm

Step 8: put into the preheated oven, 180 degrees middle layer up and down the fire for about 35 minutes

Materials required:

Frozen butter: 80g

Low gluten flour: 80g

Rye flour: 40g

Whole wheat flour: 40g (bran free)

Black Sesame: 20g

Sugar: 8g

Nestle Eagle mark condensed milk: 40g

Ice water: 25g

Salt: 2.4G

Note: baking: 180 degree middle layer up and down the fire for about 35 minutes, 2cm high, 4.5cm in diameter, a round lace mold 1. In order to keep the butter particles not melting during the production process, the cooking machine, bowl and other tools should be refrigerated in advance 2. There is no rye flour, you can use whole wheat flour to replace 3. After the butter and flour are stirred too much, the crisp taste of the muffin will be reduced 4 A little dry powder anti stick or on the oil paper (non stick cloth) 5. The baked muffin will expand slightly, become light, taste very crisp

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet