Dandelion Muffins

Name: Dandelion Muffins
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Dandelion; 100g All-purpose flour; 1 piece egg; 80g Shimizu; 2g salt; 4g Baking powder; 25g Corn oil

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Who says muffins must be sweet? Suddenly a suspicion arose that day. Chinese custards are actually similar to muffins.
Suddenly, I was inspired to use muffins to create a salty cake. Simple saltiness is fine, but the green onion custard cake is very classic. I was thinking of a little green onion, but suddenly thought of the dandelion in the refrigerator. It seems that you haven't made dandelion pancakes, so just serve dandelion directly.
Baking powder quick version. The shredded dandelions looked like a huge pile, and they seemed to cover up the batter. I didn't expect that the fried cakes still looked like cakes instead of full of dandelions. The fried dandelions seem to be more and more green, embedded in the dough, making people feel refreshed.
The dandelion is slightly bitter, but it is not felt at all in the dough. Just feel salty and delicious. . . . . "

Ingredients

35g Dandelion
100g All-purpose Flour
1 piece Egg
80g Shimizu
2g Salt
4g Baking Powder
25g Corn Oil

Dandelion Muffins

1. Ingredients: 35 grams of dandelion, 100 grams of all-purpose flour, 1 egg, 80 grams of water, 2 grams of salt, 4 grams of baking powder, 25 grams of corn oil.

2. Wash the dandelion, remove the old roots, chop as finely as possible, and set aside.

3. Knock the eggs into a large bowl, add salt and corn oil, and beat evenly.

4. Add half of the water and stir well.

5. Mix the baking powder and flour, sift into the egg liquid, and stir evenly with a spatula.

6. Add the remaining water and mix well to adjust the consistency of the batter.

7. Pour in the cut dandelions.

8. Mix into a uniform paste.

9. Take an appropriate amount of batter and spread it into a round cake in the preheated electric baking pan.

10. Cover the lid and heat the upper and lower pans for about 5 minutes.

11. Uncover and turn over, the bottom surface is light golden yellow. Close the lid again and continue to heat the upper and lower pans for about 3 minutes.

12. Both sides are light golden and baked.

Tips:
The amount of dandelion can be increased or decreased according to your preference.
Do not add up the water in the formula at one time to prevent the batter from becoming too thin.
If you use a frying pan for frying, pay attention to the fire not to be too big, so as to prevent the external coke from growing inside.