Crispy Cheese Muffin
1.
Put the ingredients of the crumb formula into a bowl, grab them evenly and put them in the refrigerator for later use.
2.
60 grams of cream cheese is softened in water and beaten until smooth.
3.
Add 60 grams of pure milk to the cheese paste, mix evenly with insulated water, and set aside for later use.
4.
After the butter has softened, add powdered sugar and beat until fully incorporated.
5.
Add the whole egg liquid in several times, each time after the egg liquid and the butter are completely fused, add the next time.
6.
Pour the cheese paste into the butter paste and mix well.
7.
Sift in low-gluten flour, mix into a batter without dry powder, and put it into a piping bag.
8.
Brush the mold with butter or pan oil.
9.
Squeeze the cake batter into the mold and squeeze 1/2 the amount. Put a fresh blueberry on top, and then evenly sprinkle the crumbs on top of the muffin batter.
10.
After preheating the oven at 170 degrees for 5 minutes, put it in the middle layer and bake for 15-18 minutes until the surface is golden and the aroma is overflowing.
11.
Distribute the remaining batter evenly among 4 tart molds. Place a blueberry and sprinkle with crumbs.
12.
Put it in the middle of the preheated oven, heat up and down at 170 degrees, and bake for 25 minutes until the surface is golden.
Tips:
1. When adding the egg liquid to the butter, remember to add a small amount multiple times to avoid oil-water separation.
2. After the cream cheese melts, it is easy to mix with milk to form a smooth cheese paste.
3. Since the muffin cake with baking powder swells badly, it is enough to squeeze half of the amount into the mold. If it is squeezed too much, the finished product is not beautiful.
