Lemon Miaofu——quick Hands Miaofu, Detonate Your Taste Buds
1.
Put the eggs in the egg beater
2.
Add powdered sugar and stir until mashed
3.
Add lemon fruit paste
4.
Dispense after adding fruit paste
5.
Sift low-gluten flour and baking powder
6.
Stir well
7.
Add salad oil and mix well
8.
Until the line state is lifted, as shown in the figure:
9.
Put the paper cup into a seven-minute full
10.
Preheat the oven to 175 degrees, bake for 20-25 minutes
11.
To the surface golden yellow
Tips:
◆Ensure to sieve even powder materials
In addition to removing the impurities and coarse particles in the powder material during sieving, and making the texture loose, it also has the advantage of pre-mixing evenly when adding multiple powder materials at the same time, in order to shorten the mixing time of the muffin batter , To avoid uneven baking powder or baking soda powder, resulting in uneven expansion, if the powder materials can be mixed slightly before sieving, and then the sieving action can be used to fully mix the materials evenly, so that the batter can be stirred The process is easier and faster to complete.
◆Do not stir for too long
Muffin relies on baking powder and baking soda to help the batter ferment and swell. Because it has not been naturally fermented for a long time, the swelling power is limited. If it is stirred too much, the limited swelling power will be reduced, and the batter will also be reduced. Tendons make it more difficult to expand. Muffins that cannot fully expand will shrink when they are baked, and the texture is extremely tight.
◆The cream must be softened or melted in water
Butter must be kept refrigerated, and the texture of the cream just taken out of the refrigerator is very hard and the temperature is too low, not only it is not easy to mix with other materials, but also because the temperature is too low, it is more difficult to make the oil and water compatible, so the cream must be mixed before making it. Process to a suitable state. Different methods are suitable for different states of cream. Basically, the mixing method is suitable for liquid cream, so it needs to be heated first. For other mixing methods, you only need to put the cream at room temperature to fully soften it, and you can cut it first Shorten the softening time into small pieces.
◆Do not overfill
Muffin batter will swell during baking. When filling, in addition to paying attention to the height and consistency, the appearance will be beautiful, and it should not be filled too full. The principle is that it should not exceed eighth full. Otherwise, when the batter starts to swell and the skin is not there yet When setting the shape, too much batter will flow out from around instead of developing into a dome shape normally upwards. Not only is it unsightly, but also because the amount of batter in the cup becomes less, the baking time will be relatively long, making the muffins The surface is too brittle and hard.
