Coconut Honey Bean Muffin-aca E43a Trial Report (3)
1.
The butter is softened in advance, and the electric whisk is used to break it up at low speed.
2.
Add all the fine sugar and beat evenly at low speed.
3.
Add the whole egg liquid in portions, and each time you need to beat until it is completely combined, then continue to add the remaining whole egg liquid.
4.
Sift in 1/2 of the low powder and all the baking powder, and 1/2 of the coconut milk, and mix well.
5.
Then sift in the remaining low flour, while adding the remaining coconut milk and coconut paste.
6.
Stir until there are no particles.
7.
Finally, add honey red beans and mix well.
8.
Put the batter into the silicone piping bag.
9.
Squeeze the batter into the paper cup mold until it is 7-8 minutes full.
10.
Move to the middle level of the preheated ATO-E43AZ oven.
11.
Bake up and down at 175 degrees for 25 minutes.
12.
Take it out immediately after baking.
13.
Place on a cooling rack to cool.
14.
Finished picture.
15.
Finished picture.
Tips:
1. Coconut milk is concentrated coconut milk, not coconut milk.
2. Only 1 gram of baking powder is put in this side, and the degree of swelling of the finished product is not large. You can add 1 gram of baking powder to make the finished product look better.
3. The honey red bean itself increases the sweetness of the muffin. If similar ingredients are not used, about 15 grams of fine sugar can be added to increase the sweetness.
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