Curry Fries Muffins

Name: Curry Fries Muffins
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 145g Peeled potatoes; 1 piece Whole egg; 10g Caster sugar; 1/2 tsp salt; 60g Corn oil; 25g milk; 90g Low-gluten flour; 1/2 tsp Baking powder; 1/4 teaspoon baking soda; 1.5 tsp Curry powder; 1 tablespoon White sesame

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Mr. Meng’s salty little cakes. Once, when there was no curry powder, it was adapted into the Orleans version-the New Orleans marinade was used instead of curry powder to make the Orleans barbecue taste.
It is rare to make an original version intact. The curry powder dyes the batter golden, which looks very appetizing. Seeing the batter swell and burst in the oven, cracking open his mouth, before the entrance, I was full of joy.
The curry taste is not bad. . . . "

Curry Fries Muffins

1. Ingredients: 145 g peeled potatoes, 1 whole egg, 10 g fine sugar, 1/2 tsp salt, 60 g corn oil, 25 g milk, 90 g low-gluten flour, 1/2 tsp baking powder, small 1/4 tsp of soda, 1.5 tsp of curry powder, 1 tablespoon of white sesame seeds

2. Steam the potatoes, cut into strips about 5 cm in length, and set aside.

3. Pour whole eggs, salt and sugar into a bowl,

4. Beat evenly.

5. Add milk and oil,

6. Stir well.

7. Mix flour, baking powder and baking soda, sift into the egg liquid,

8. Mix well with a rubber spatula.

9. Add fries,

10. Mix well.

11. Put it into a paper cup, eighty to nine minutes full,

12. Sprinkle sesame seeds on the surface,

13. Put it in the oven, on the middle level, heat up and down at 180 degrees, and bake for about 25 minutes.

14. The surface is golden and baked.

Tips:
The amount of curry can be adjusted according to your own taste.
When mixing the batter, it is not advisable to stir in a circular motion to prevent the flour from becoming gluten and affecting the taste.
The baking time and firepower need to be adjusted according to the actual situation of the oven.