Chinese Food
Muffin (no butter version)
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Muffin Cake. It's a bit of an elegant name. I dare not try it all the time, because I need to add foam and powder. It's really about pink changing. There's alum in it. I'm afraid I'm not smart. I have Alzheimer's disease. Hahaha. It's only recently found that there is a substitute. It's the foam powder without alum. That's good. Start doing what you want. Ha ha. How do you feel like doing something bad? It's true. The muffin oil is too big. As a fat man, I really can't eat more if I want to reduce to 86 Jin.
Cooking ingredients
Cooking Steps
Step1:60 g corn oil.
Step2:Sugar 70g. Stir to make it mixed evenly.
Step3:One egg. Stir to make it mixed evenly.
Step4:80 grams of milk. Stir to make it mixed evenly.
Step5:80g flour. Stir to make it mixed evenly.
Step6:No aluminum damage, 4 g powder. Stir to make it mixed evenly.
Step7:Pour into the mold.
Step8:Preheat the oven at 190 ℃ for 20 minutes.
Step9:Bake until the last two minutes. If the color is not enough, adjust it to the highest temperature for coloring.
Step10:It's really good. It doesn't collapse when it's cold. It's delicious when it's hot and cold.
Cooking tips:There are skills in making delicious dishes.
