Beef intestines are usually served with bread to make hot dog bread. It takes too long to make noodles in winter. The child is in a hurry to eat the cake again. Then he thinks of Muffin Cake. There is no such way to check the Internet. By experience. 150 grams of low gluten flour add about 60 grams of pure beef sausage dice is enough. Add some corn, shallot and a little salt to improve the taste. OK. Three words - sweet, salty and fragrant. Enough flavor. Parents eat a lot of sweet Muffin Cake. May as well try this salty beef sausage Muffin Cake. Have a different taste. -
Step1:Prepare ingredients: 150g low gluten flour, 3G non aluminum baking powder, 60g pure beef sausage, 70g whole egg liquid, 90g pure milk, 50g liquid butter, 20g corn kernels, 20g shallot, 20g white sugar and 3G sal
Step2:Cut the defrosted beef sausage into cubes for use
Step3:Pour low gluten flour, salt, sugar and baking powder into the container and mix evenly
Step4:Pour 90 g of pure milk into the container
Step5:Pour 50g of liquid butter into the container and mix well
Step6:Knock in the egg. Mix until it is free of particles
Step7:Put the diced beef sausage in the batter
Step8:Add 20 grams of corn and 10 grams of scallion and mix well
Step9:Put the mixed batter into the decoration bag. Preheat the oven in advance at this time. Heat up and down 185 degrees
Step10:Squeeze the batter evenly into a paper cup. Fill about 8 minutes. Sprinkle the remaining 10 grams of green onion on the surface of the batter
Step11:Put in the middle layer of the preheated oven. 180 degrees. Bake for 2530 minutes
Step12:The salty Muffin Cake made of beef sausage is delicious.
Step13:Finished product drawin
Step14:Vertical drawing of finished product drawin
Cooking tips:1. The sausage should be pure meat without starch, with good quality; 2. The butter can be replaced by vegetable oil, without any influence, but the butter will be more fragrant in taste; 3. The egg liquid can be broken up in advance, which is better to mix. There are skills in making delicious dishes.