Matcha Honey Peas Muffins

Name: Matcha Honey Peas Muffins
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low powder; 5g Matcha powder; 50ml Pure milk; 75g granulated sugar; 65g Unsalted butter; 1 piece egg; 2g Lead-free baking powder; 50g Honey Red Beans

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Those who love cakes are no strangers to muffin cakes. Muffin cakes are not big enough to be packed in small cups, also known as cup cakes. For people in the United Kingdom and the United States, muffins are excellent snacks for breakfast and afternoon tea. Its taste is between cakes and breads. Unlike solid breads that require hard chewing, they are more delicious than cakes. Feeling full.
The Uji matcha powder (emerald) used this time has a strong tea fragrance. If you don’t like the monotonous taste, you can add honey red beans like me. It tastes not sweet and satisfying for those who want dessert. Taste buds. "

Ingredients

Matcha Honey Peas Muffins

1. Cut the butter into small pieces and soften it at room temperature.

2. Pour the milk into a pot over medium-low heat and simmer until it boils, pour it into the matcha powder, stir well, and let it warm.

3. Add granulated sugar to the butter and beat with an electric whisk until it turns white and the volume becomes larger.

4. Add egg liquid in portions and mix well.

5. Pour in the matcha milk liquid, sift in low-gluten flour, baking powder, and mix well.

6. Add honey red beans, cut and mix until uniform.

7. The batter is poured into a paper cup, about eighth full.

8. Bake in the preheated oven at 180 degrees for 20 minutes.

Tips:
1. Matcha powder and green tea powder are different things. The finished product made of matcha powder has a light green color and a more delicate flavor, and the price is more expensive than green tea powder; the finished product made of green tea powder has a grayish yellowish color and a slight bitter taste.

2. Matcha is a micro-shaped, covered, steamed green tea that is ground by natural micro-stone grinding.

3. Uji Matcha is roughly divided into: Green Overlord, Emerald, Uji Green, Tianchuan Green, Chiyosi, Green Concubine, Tianshou, Sakura Dance, Jin Tong.

4. Commonly used varieties for baking: Green Overlord, Green Concubine, Uji Green.