Cooking Steps

1. 

   Step1:Weigh all ingredients. Use electronic scale, measuring spoon and measuring cup.

2. 

   Step2:Butter is softened at room temperature. Add sugar. Stir with an egg beater until the butter is white. Beat.

3. 

   Step3:Add the yoghurt in one time, and use the eggbeater to stir evenly.

4. 

   Step4:Add cornmeal to the bowl at one time. Mix well with the egg beater.

5. 

   Step5:Add black pepper. Because my bottle is equipped with a grinder. Grind some fine powder directly into the basin and mix evenly.

6. 

   Step6:Add the broken egg liquid into the basin in three times. Use the eggbeater to stir evenly each time.

7. 

   Step7:Mixture of low powder and baking powder. Sieving. Sift in 1 / 3 of the dry powder first. Use a rubber mixing knife to form a J shape and stir. The mixture is dry at this time.

8. 

   Step8:Then. Pour in half of the milk. Use the mixing knife to turn it over. Follow the steps of dry powder milk dry powder. Mix the dry powder and milk into the basin. Do not over mix until there is no dry powder.

9. 

   Step9:Mix the batter as shown.

10. 

    Step10:Use an ice cream spoon to add the batter to the mold. At this time, adjust the oven to 190 degrees. Preheat.

11. 

    Step11:Sprinkle shallots on the batter and press gently to blend it into the batter. Sprinkle with bread bran.

12. 

    Step12:Put it in the oven preheated to 190 degrees. Bake for 20 minutes. Take it out and let it cool. Generally speaking, it is best to eat muffin after cooling for 10 minutes. Muffins that can't be eaten can be sealed with plastic wrap and refrigerated. Before eating, use microwave oven to heat for 20 seconds or toaster to bake for 2 minutes.

13. 

    Step13:The taste of muffin is crisp on the outside and tender on the inside. This salty muffin is quite basic. It has the flavor of black pepper and shallot.

14. 

    Step14:Slice the cake.