Chinese Food
Quick and soft pumpkin Kwai Mai Fen. Golden delicious.
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I haven't had time to make a dessert or something for the remaining hours today? For example. Give yourself a little time. Make a super quick and soft Kwai barley Fen. Kwai: This is a very fast dessert. Apart from the time it takes to steam the pumpkin, the rest of the process takes a few minutes. And pumpkin, to this Muffin Cake. In addition to the golden color, there is super soft taste. It's warm, isn't it? [pumpkin muffin] (reference component - 3)
Cooking ingredients
Cooking Steps
Step1:First we prepare pumpkin puree. Peel and flesh the pumpkin and cut into small pieces (more pumpkin can be prepared. Prepare about 200g).
Step2:Heat the pumpkin in the microwave for about 8 minutes, or steam it in the steamer for about 15 minutes, until the pumpkin becomes soft and rotten (the standard for soft and rotten is to press it gently with a scraper to crush it). Whether using microwave oven or steamer, cover the bowl with heat-resistant plastic film or lid (put some holes on the plastic film to let out air). Especially for steamer, if it is not covered, it will cause too much steam to enter into pumpkin and become too watery.
Step3:When the pumpkin cools down, use a scraper to press it into pumpkin mud (when the pumpkin becomes soft enough, it's easy to press it into pumpkin mud with a scraper). Press as finely as possible.
Step4:If you have an egg beater, you can beat it with the homogenizer for a while, and you will get more delicate pumpkin puree. Can I use a wall breaking machine? No, it's not recommended. Because the quantity is too small, using a wall breaking machine will cause the pumpkin to stick to the wall of the cup and cannot be stirred evenly.
Step5:In a large bowl, add all materials (eggs, milk powder, sugar, oil, pumpkin puree) except low gluten flour and baking powder. Add 100g pumpkin puree. Do not add any more pumpkin puree. It can be eaten directly. Use ordinary whole milk powder. Milk powder can increase flavor and taste. It is not recommended to omit.
Step6:Stir thoroughly and evenly to form a liquid mixture.
Step7:Mix low gluten flour and baking powder and sift. Sift into the liquid mixture.
Step8:Mix well to make batter. Don't over mix. Just mix the flour and liquid mixture well.
Step9:Put the paper cup into the mold. Then put the paste into the paper cup with a mounting bag. 12 points full. It is more convenient to squeeze the paste into the paper cup with the flower mounting bag. Squeeze until it is 12 minutes full. Then you can get the mushroom head muffin with a high and full surface. You can also squeeze until it's seven or eight minutes full to get a regular size muffin.
Step10:Prepare the pastry. Cut the butter into small pieces (no need to soften), mix the flour and sugar powder. Then quickly knead and rub them with your hands to make them as granules as shown in the figure. There is less pastry. It can be made quickly, so it's batte
Step11:
Cooking tips:Tips-1. Although it is said that crispy grains can be omitted in the production process, the delicious crispy grains not only increase the taste of pumpkin muffin, but also make muffin look more beautiful and appetizing. Moreover, crispy grains can be made quickly, so it's better not to save. 2. Baking powder is the necessary bulking agent for muffin to swell up, so it can't be omitted. 3. When the muffin batter is ready, do not leave it for too long. Bake it as soon as possible. 4. This recipe only makes three muffins, but it's big enough. It's satisfying to eat one. If you want to do more, you can double the formula. But if you use a 6-way die like me. Because the hole distance is too close, it's recommended to squeeze the batter in staggered way like my process chart. Bake three at a time. If you bake six, it will be too full. The mushroom heads will be squeezed together (of course, you can bake six at a time with 12 models). Muffin's batter is very fast, so if it's not baked once
