Pistachio Muffin Cake

Pistachio Muffin Cake

Introduction:

"I haven't made muffins for a long time. When I first got to the oven, it was easy to operate and its taste was changeable. It was easy to succeed. My family and friends liked it very much. I often baked two heats of muffins at night and took them to my family and colleagues. Today, at the request of the children, we made two batches of muffins, which were unanimously welcomed by everyone. "

Production steps:

Step 1: prepare materials.

Step 2: soften the butter.

Step 3: beat well with the beater.

Step 4: add sugar.

Step 5: add egg yolk in three times and continue to beat well.

Step 6: mix well.

Step 7: add low powder.

Step 8: mix well.

Step 9: roll the pistachio with a rolling pin.

Step 10: add the egg yolk paste and mix well.

Step 11: bag.

Step 12: squeeze into a paper cup and spread the nuts on the surface.

Step 13: place in the second layer of the oven at 180 degrees for 25 minutes

Step 14: finished product drawing.

Materials required:

Low gluten flour: 90g

Butter: 100g

Eggs: 2

Pistachio: 30g

Sugar: 80g

Precautions: preheat the oven from the beginning. The making time of muffin batter is very short. When the batter is mixed, the oven is preheat in place, and you can start baking immediately. Baking muffin needs higher temperature, I usually use 170-180 degrees. The situation of each oven is different, please adjust the temperature according to the temper of your oven.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet