Chinese Food
Dousha muffins - home version of Causeway
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I always thought that muffins are very difficult to cook. So I found a recipe. Sugar reducing version. There are too many sugar in the original recipe. If you are not afraid of sweetness, you can make it according to the original recipe. Some people say that sugar reducing will not be soft. Both of them I have made or the sugar reducing version are not sweet, greasy and fluffy.
Cooking ingredients
Cooking Steps
Step1:Put two eggs in the bow
Step2:Add 40g of sugar. The original formula is 80g. I like sweet but I think it's too sweet, so I'll halve it if I don't have sugar and use white sugar
Step3:Add 20g hone
Step4:Add 40g water to mix evenl
Step5:Then sieve in 130g of low gluten flou
Step6:Mix evenly. The fluidity is about the same as the figure
Step7:Pan preheating. Prepare a wet ra
Step8:Put the pot on the wet rag. When the sound of zilazzla disappears, you can pour the batter pancakes
Step9:The spoon is a little higher and the batter is poured down so that the cake is round (open it to see the big picture
Step10:When there are many bubbles on the cake, you can turn it over
Step11:Turn over the batter according to the thickness of the cake. If the batter is very thin, it will be out of the pot in 10 seconds. If the batter is slightly dry, it will be cooked in 15-20 seconds
Step12:Put on a spoonful of homemade bean paste filling. Fold the two muffins togethe
Step13:Is it pleasant to have breakfast or make afternoon tea in this way
Step14:Detail
Cooking tips:1. Before adding flour, make sure to mix the egg liquid evenly. Avoid over mixing in the later period, which will make the cake not soft. 2. After turning over, the cake will pop up quickly, which is successful. 3. You can brush oil or not. The premise is that the pot is not sticky. 4. Any problem v-meizilvchayan123 consultation. 5. If you use white sugar, leave the batter for half an hour after the sugar is completely melted, and then start to make pancakes delicious 。
