Milky Waxy Corn Muffins

Name: Milky Waxy Corn Muffins
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g Waxy corn; 100g water; 120g All-purpose flour; 30g Sugar; 1 piece egg; 25g milk powder; 5g Baking powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Finally, the waxy corn gave up the idea of yeast version of muffins and came up with baking powder version of muffins. Because there is no more time-saving muffin than this.
Of course, it can't be exactly the same as before. This last memory of summer is finished with the fragrance of milk. Waxy corn muffins don't add much liquid. Milk is used to make milk flavor, which is too thin. Anyway, there are a lot of powdered milk waiting to be consumed, and it's a great idea to use powdered milk. Adding the amount of milk powder for a cup of milk to the muffin obviously provides more milk flavor than milk. Maybe milk powder should be used to replace part of the flour instead of an extra addition to the flour. The final blur was much thicker than the usual muffin batter, so I had to add water to dilute the batter. Fortunately, muffins are a snack with a high degree of freedom, and the shortcomings of estimates can be easily adjusted.
The waxy corn muffins with milk powder and no milk powder seem to be the same. Only when you eat them in your mouth, you will taste the slight difference. "

Ingredients

130g Waxy Corn
100g Water
120g All-purpose Flour
30g Sugar
1 piece Egg
25g Milk Powder
5g Baking Powder

Milky Waxy Corn Muffins

1. Ingredients: 130g waxy corn, 100g water, 120g all-purpose flour, 30g sugar, 1 egg, 5g baking powder, 25g milk powder.

2. Pour corn kernels, eggs, and sugar into the food processor.

3. Beat repeatedly, as much as possible to make a fine thick paste.

4. Pour the beaten corn and egg syrup into a bowl, add water, and mix well.

5. Add oil and stir well.

6. Mix the baking powder and flour, sift into the corn paste, and pour in the milk powder.

7. Mix into a thick, fluid dough.

8. Take an appropriate amount of batter, put it in a preheated electric baking pan, and spread it into a round cake shape.

9. Cover the lid and heat the upper and lower pans for 2-3 minutes.

10. When the bottom of the muffin is golden, turn it over, continue to close the lid, and heat the upper and lower pans for 2 minutes.

11. Golden on both sides, serve while hot.

Tips:
1. The ratio of waxy corn and flour can be adjusted according to the taste you want. The larger the proportion of flour, the softer the taste.
2. The amount of sugar can be increased or decreased according to your own taste.
3. The electric baking pan can be replaced with an ordinary pan, and the fire should not be too high during frying, so as to avoid the external coke and internal growth.