Mashed potato and corn flour cheese Muffin
Introduction:
"I want to get rid of the fine corn flour and continue to play the modified muffin. I've long been aiming at some of Mr. Meng's xianmafen. In addition, some methods have been adjusted. I don't know what Mr. Meng will think about it. Oil free and sugar free corn flour version, the taste will not be very oily. But it smells good. "
Production steps:
Step 1: prepare materials
Step 2: mash the cooked potatoes, add salt and black pepper
Step 3: mix well and set aside
Step 4: knock the eggs into the bowl and break them up
Step 5: add milk and stir well
Step 6: stir the mashed potatoes
Step 7: tear the cheese into small pieces and add it to the liquid
Step 8: mix corn flour, baking powder and baking soda. Sieve into liquid
Step 9: mix well until there is no dry powder
Step 10: put the paper cup into the baking tray
Step 11: put in the oven, middle layer, up and down the fire, 180 degrees, bake for about 25 minutes, out of the oven
Step 12: put into the oven, middle layer, up and down the fire, 180 degrees, bake for about 25 minutes, out of the oven
Materials required:
Potatoes: 100g
Salt: 1 / 2 teaspoon
Black pepper: 1 teaspoon
Whole egg: 1
Milk: 40g
Corn flour: 65g
Cheese: 1 slice
Baking soda: 1 / 8 teaspoon
Baking powder: 1 / 2 teaspoon
Note: pure corn flour muffin hair will not be too high, salt and black pepper materials can be adjusted according to their own taste. Cake without oil will taste dry.
Production difficulty: simple
Process: Baking
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Shu Ni Yu Mi Mian Nai Lao Ma Fen
Mashed potato and corn flour cheese Muffin
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