Cooking Steps

1. 

   Step1:Making dough - put high gluten flour, low gluten flour, granulated sugar, maple syrup, salt, yeast powder, baking powder, eggs, milk of 35 degrees into the mixing plate in sequence. Use a scraper to draw a circle from the center to mi

2. 

   Step2:After fully mixing, use the stirring rod of the electric mixer to mix at the lowest speed for 5 minutes. Pour in the cream and continue to mix for 5 minutes.

3. 

   Step3:When the dough is kneaded for gluten, pour in Pearl sugar and mix for another minute.

4. 

   Step4:After the dough surface becomes smooth, put the dough into the mixing basin, seal the mouth of the bowl with the fresh-keeping film, heat preservation with 45 ℃ warm water, stand for 1 hour, and carry out a fermentation.

5. 

   Step5:When the dough expands to twice the size, use your fist to press and exhaust. The weight is divided into small dough weighing 85g each. It's such a lump. Add some batter to make it round. I won't deal with it specially. You have doubts after making.

6. 

   Step6:Cover with fermentation cloth. Let stand for 15 minutes. Carry out intermediate fermentatio

7. 

   Step7:Change the multi-functional cake machine in wheat kitchen to a Round Waffle Pan & Meile elects to turn over the waffle machine and preheat them at high temperature respectively.

8. 

   Step8:Put the dough into the pre heated wheat kitchen waffle machine.

9. 

   Step9:Bake for 23 minutes.

10. 

    Step10:Delicious Belgian muffins are out.