Chinese Food
Caramel Muffin / Muffin
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I made sea salt and caramel sauce the other day. Ah, that sauce is so delicious. Strong toffee flavor. I like it very much. It's also very good to make caramel muffin. There's caramel sauce in the muffin batter. There's a separate caramel sauce inside and outside the muffin. It tastes super strong. It has a lot of aftertaste. It's better with a black coffee or strong tea. It can neutralize the sweetness. Caramel sauce is in my last cube. Or poke the link on the right to see that the amount of muffin can make a plate of six muffins. The size is almost the same as that of Starbucks and other coffee shops. Pay special attention to HA-1. The best choice for butter is fermented butter. I use the president's salt free butter. 2. Brown sugar is easy to absorb moisture and agglomerate. Be sure to break it up and use it again. It is recommended that Taigu golden brown granulated sugar be clear-cut and not too sweet and greasy. 3. The mould is made of wk9020 mould and wk9282 paper holder
Cooking ingredients
Cooking Steps
Step1:Preparation - 1. Return butter, egg and milk to room temperature 2. Sift after mixing low powder, baking powder and salt 3. Put paper holder into mould for standby 4. Preheat oven to 190 degree
Step2:Put sugar and brown sugar into the butter after it is simply broken up. Whisk the egg beater at a low speed until the sugar melts. The color of butter cream is white and the volume is fluffy
Step3:Add yogurt. Stir wel
Step4:Add the whole egg liquid 34 times. Use the beater to stir it fully every time. Avoid oil-water separation
Step5:The butter paste should be very fluffy and light
Step6:Add caramel sauce (normal or refrigerated, not hot
Step7:Whisk evenl
Step8:Add one third of the sifted powde
Step9:Stir quickly and add half of the milk to mix wel
Step10:Add another half of the powder. Stir quickly and then add half of the milk. Stir well and then add the last powder and mix evenly
Step11:It's very convenient to use a scraper and spoon with the batter. Put half the batter on the paper holder firs
Step12:Press flat with a spoon. Fill the bottom of the tray with batter and dig a hole. Pour in a small amount of caramel sauce
Step13:Add the rest of the batter. Press with a spoon to smooth the hole in the middle and sprinkle some oatmeal crumbs
Step14:Put it into the preheated 190 degree oven and bake it for 25 minutes, then put the mould together on the cooling frame and cool it thoroughly before demouldin
Step15:It'll look better with some caramel sauce at the en
Step16:Write production step
Cooking tips:I made sea salt and caramel sauce the other day. Ah, that sauce is so delicious. Strong toffee flavor. I like it very much. It's also very good to make caramel muffin. There's caramel sauce in the muffin batter. There's a separate caramel sauce inside and outside the muffin. It tastes super strong. It has a lot of aftertaste. It's better with a black coffee or strong tea. It can neutralize the sweetness. Caramel sauce is in my last cube. Or you can see HTTP - / / www.douguo.com/cookbook/1555209.html. The amount of this muffin can make a plate of six muffins. The size is almost the same as that of Starbucks and other coffee shops. The following points should be paid special attention to HA-1. The best choice for butter is fermented butter. I use president's salt free butter. 2. Brown sugar is very good Easy to absorb moisture and agglomerate. It must be broken up and reused. Recommended Taigu golden sand
