Chinese Food
Beetroot Muffin
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There are many ways to make muffins. This time, use yeast powder to make muffins. Use yeast powder to wait for the batter to wake up. Compared with other methods, the waiting time is longer. The quantity of powder added. The material table is the reference quantity. According to the actual situation, the concentration of powder liquid is increased or decreased. The water absorption of different powder is different. The list of ingredients is about 20 pancakes. It needs more than 10 pancakes in thickness. It needs double most of the ingredients. -
Cooking ingredients
Cooking Steps
Step1:The main materials are as shown in the figure. Warm boiled water is used to extract beetroot juice.
Step2:Add in the low powder and stir evenly. Stir until there is no dry powder. Put in the egg. Put in the butter liquid, salt and yeast powder. Mix well again.
Step3:Leave it at room temperature for 3060 minutes. You can make muffins.
Step4:Pan hot. No oil. One scoop is one. Fry over low hea
Step5:If you see a small air hole on the surface, you can turn it over. Turn off the residual temperature.
Step6:I need to repeat several pots. The material list is about 20 pieces.
Step7:It's ready to eat or spread with sauce.
Step8:Pan well. One piece is muffin. Two pieces of stuffing can be called Causeway pancake.
Step9:Supplement - I've done it several times later. The powder should be thickened. The fried thickness is better. The content of the material table is different from that for reference only. The juice of beetroot is thicker and thinner. It is more elastic to make pancakes and thicker inner parts.
Step10:Beetroot fruit and vegetable puree 160g, low gluten powder 60g, egg liquid 1 quantity, salt 2g (sweet can be changed into 15g sugar), baking powder 2G, butter 10g. The finished product can be two pieces in one with filling. The thickness is the same as that of the gongs. But it's better than that. Because it's made now.
Cooking tips:There are skills in making delicious dishes.
