Fresh cream Muffin

Fresh cream Muffin

Introduction:

"I've always been lazy and unwilling to make muffins that need butter. The solid-liquid mixture of muffin is the most convenient, and there is no need to wash the egg beater. However, seeing this cream puff, I'm a little moved, because it can consume a little cream. Muffin always has a solid taste. With butter and light cream, will it not be so thick? However, as you said, the cake is more delicate and soft, but it is still solid. "

Production steps:

Step 1: Materials

Step 2: soften butter, add sugar and salt

Step 3: beat with an egg beater

Step 4: add the egg liquid twice

Step 5: stir evenly

Step 6: add condensed milk

Step 7: beat evenly

Step 8: add light cream

Step 9: mix baking powder and low gluten powder and sift into butter

Step 10: mix well

Step 11: load the decoration bag

Step 12: squeeze into the mold

Step 13: put in the oven, middle layer, and bake at 180 degrees for 15-30 minutes

Step 14: the surface is golden, and it's out of the oven

Step 15: demoulding

Materials required:

Low gluten powder: 100g

Butter: 65g

Eggs: 30g

Fine granulated sugar: 50g

Light cream: 80g

Condensed milk: 10g

Baking powder: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Note: the baking time should be adjusted according to the actual situation. Jun Zhi's recipe baked for 20 minutes, however, at this time, my cake was only puffed, not golden. It took ten minutes to get golden.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor