Chinese Food
Pumpkin Muffin
(494014 views)
Muffin is a common breakfast food in North America. It's soft and sweet. With butter or maple syrup. Another cup of coffee. It's a great power to get up in the morning on weekends. The expansion of muffins usually comes from the chemical reaction between baking soda and acid raw materials. The acid raw materials are butermilk or yoghurt. This formula uses acid natural yeast instead of butermilk. It is economical, convenient and effective. Because it does not rely on natural fermentation to expand, and the process is very simple, so this is a good way to consume waste natural fermentation. I make bread every weekend. The natural yeast is fed at room temperature. The part that needs to be discarded can be put in a container. It can be refrigerated and stored. Then I make this muffin on Saturday night to consume these discarded yeast. Stir the night before. The next morning, just add the eggs and baking soda to start frying. It's very convenient and quick. It's delicious to eat while it's hot. You can divide the rest
Cooking ingredients
Cooking Steps
Step1:The night before yesterday. Mix all ingredients except eggs and baking soda. Stir well. Cover. Leave at room temperature for 8 to 14 hour
Step2:The next morning. The batter has expanded a lot
Step3:Add egg and baking soda. Mix wel
Step4:Scoop out the right amount of batter. Pour in the hot pan with oil. Fry until the edge is bubbling. Turn over. On the other side, fry until golden
Cooking tips:There are skills in making delicious dishes.
