Almond Muffin

Almond Muffin

Introduction:

"Muffin is a small thing that can be seen in supermarkets or western style restaurants, and it is very popular. It is also popular among many baking enthusiasts because of its simple production and delicious taste. It's very, very simple. No low gluten flour, no electric egg beater, no protein separation, no kitchen scale, no butter whipping, no kneading like bread, waiting for it to ferment twice... So if you're a novice, you can start with Muffin Cake to enhance your self-confidence and experience the joy of success immediately. If you don't believe it, try it. "

Production steps:

Step 1: These are the ingredients that need to be prepared. Break the almonds in advance

Step 2: This is a cake paper cup invented by myself. It's cut with disposable paper cup. Does it look good

Step 3: mix the egg and honey with the beater

Step 4: add milk and corn oil and stir well

Step 5: add the orange juice and stir it into a uniform liquid (there is no orange juice at home, I took an orange and cut it. The orange juice squeezed out by hand is fresh enough)

Step 6: mix the low gluten flour and baking powder, sift and add the egg paste. Stir gently with a scraper in an irregular direction

Step 7: scoop the batter into a paper cup and sprinkle with crushed almonds

Step 8: preheat the oven 180 degrees and bake for about 30-35 minutes

Materials required:

Egg: one

Honey: 35g

Low gluten flour: 100g

Corn oil: 70g

Milk: 30g

Orange juice: right amount

Baking powder: 2G

Almonds: moderate

Note: when making Muffin Cake, you should pay attention to that when the egg paste and flour are mixed together, you must bake it immediately, otherwise it will affect the puff of muffin.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet