Chinese Food
Pumpkin crispy Muffin
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Muffin made with pumpkin is very moist, soft and smooth. The crispy surface is crispy. The taste is very rich. It's also great to change into yogurt. Muffin body material - 100g low gluten flour, 1 egg, 20g sugar, 70g pumpkin, 70g milk, 45g corn oil. Crispy material - 20g butter, 20g white sugar, 40g low gluten flour-
Cooking ingredients
Cooking Steps
Step1:Crispy production - put 20 grams of butter, 20 grams of sugar, 40 grams of low powder into the basin.
Step2:Rub it with your hands into granules. Adding the right amount of milk powder is more effective.
Step3:Add 20 grams of sugar to the egg. Beat well with a hand beater.
Step4:Add 70g pumpkin and 70g milk and mix.
Step5:Add 45g corn oil and mix well.
Step6:Sift in 100g of low powder and 3G of baking powder.
Step7:Use a scraper to stir evenly until there is no dry powder.
Step8:The cup is in the cup. 9 is full.
Step9:Sprinkle the pastry on the surface.
Step10:Put in a 180 degree preheated oven. Heat up and down 180 degrees for 15 minutes in the middle layer. Turn to the middle and lower layers for 10 minutes.
Cooking tips:1. The temperature of each oven is different. This temperature is for reference only. 2. You can't use all the crisps to make bread. 3. When mixing the batter, you only need to mix it until there is no dry powder. There are skills in making delicious dishes.
