Matcha Muffin Puffs that are More Dirty Than A Dirty Bag, Don’t Try A Bite
1.
Mix white sugar, muffin powder, matcha powder, and eggs and mix well.
2.
Pour the milk, mix and stir evenly, heat it on low heat for 3-5 minutes until it becomes viscous, cover with plastic wrap, and refrigerate for later use.
3.
Take the glass bowl again, pour 100ml of water and corn oil, mix and stir evenly, and heat for about 2 minutes (preheat the oven, upper and lower fire 200℃)
Then pour in 60g of muffin powder, mix and stir evenly to form a viscous shape, heat for about 1 minute, and stir evenly.
4.
Stir the egg yolks evenly, add them to the batter 2-3 times, stirring evenly each time.
5.
Pour into a piping bag, squeeze out about 6 round shapes, dip a little water on the surface, and bake it in the oven for about 20 minutes, and the surface will be slightly burnt~
6.
Use a piping bag to squeeze the matcha paste, red bean paste, and cream.
Tips:
When frying the matcha filling, you need to fry it over a low heat until it is sticky. A big fire will easily confuse it;
If there is no piping bag, you can use a spoon instead;
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