Name: #aca Fourth Session Baking Contest# Making Pornographic Pregnant Half-boiled Egg Ham and Salted Muffins
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 54g butter; 15g Powdered sugar; 2g salt; 64g Whole egg liquid; 94g Low-gluten flour; 3g Baking powder; 2g pepper; 27g milk; 15g Shallots; 15g Ham; 2 pcs egg

#aca Fourth Session Baking Contest# Making Pornographic Pregnant Half-boiled Egg Ham and Salted Muffins

1. Prepare various materials, cut the butter into small pieces to soften

2. Put the refrigerated and slightly smaller eggs into the water that is boiled on a low fire, and cook for about 3.4 minutes

3. Cook until the surface protein has just solidified, take out the cold water, peel off the shell and set aside

4. Cut chopped green onion and ham. You can put more ham

5. Combine low-gluten flour, baking powder, and pepper through a sieve

6. Use an electric whisk to beat the softened butter and powdered sugar until smooth

7. Add the whole egg liquid one by one

8. Beat until fully incorporated

9. Pour the sifted powder materials

10. Roughly mix until there is no dry powder

11. Pour in chopped green onion and chopped ham, mix well

12. Preheat the ACA oven, select 190 degrees for upper heat and 180 degrees for lower heat. After preheating reaches the temperature, there will be a voice prompt to put in the ingredients

13. Put the mixed batter into a cut-out piping bag, squeeze a little batter at the bottom of the paper cup, and put the peeled egg upright

14. Squeeze the batter around the egg and shake it a few times to create bubbles until the paper cup is eighty to nine minutes full

15. Put it in the middle layer of the preheated ACA oven, heat up to 190°C, lower the heat to 180°C and bake for about 6-8 minutes

16. Take it out after completion, the surface is very evenly colored and beautiful, just let it cool down

Tips:
hint:
1. Mix the batter until there is no dry powder. Don't stir it too much to avoid tunnel pores during baking.
2. Expanding agent is indispensable for muffin cakes. Muffins made by muffin method and emulsification method need to rely on baking powder or baking soda to preheat and expand to expand the batter. If you don't add fluffing agent, the firm gnocchi can't be called muffin cake.
3. Muffin cake is not as squeamish as other cakes. It can be kept at room temperature for two or three days, or it can be frozen for one or two months. When eating, it can be heated in a microwave for a while.