Peanut Butter Cream Muffin

Peanut Butter Cream Muffin

by Beautiful home

4.6 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

2

I believe that many friends, like me, see "Mai Fen" as if they see the word "Fast", which is also a ha, there should be no more convenient and quick cake recipe than Muffin.
But fast does not mean simple or crude. The method of this peanut butter cream muffin is different from the traditional muffin method. It uses the emulsification method. The muffin made by this method is more delicate and softer than the traditional method. , And dress up with peanut butter sauce after it’s done. The taste is upgraded and the price is doubled. The quick cakes are also very gorgeous. "

Peanut Butter Cream Muffin

1. Prepare the required materials.

Peanut Butter Cream Muffin recipe

2. Put the softened butter in a large bowl, mix the peanut butter, and white sugar together to form a uniform butter paste.

Peanut Butter Cream Muffin recipe

3. Add the beaten egg liquid several times in small amounts until it is completely beaten evenly.

Peanut Butter Cream Muffin recipe

4. Add sifted low-gluten flour, almond flour and baking powder.

Peanut Butter Cream Muffin recipe

5. Use a rubber spatula to cut and mix, and add milk before the powder is completely mixed.

Peanut Butter Cream Muffin recipe

6. Then add the baking chocolate beans.

Peanut Butter Cream Muffin recipe

7. Mix the batter.

Peanut Butter Cream Muffin recipe

8. Put the batter into a muffin paper cup and fill it up.

Peanut Butter Cream Muffin recipe

9. Put it in a preheated 180 degree oven and bake for about 20 minutes.

Peanut Butter Cream Muffin recipe

10. Prepare the peanut butter cream ingredients.

Peanut Butter Cream Muffin recipe

11. Whip the butter smoothly after softening

Peanut Butter Cream Muffin recipe

12. Beat the egg liquid insulated water until thick and whitish in color.

Peanut Butter Cream Muffin recipe

13. Put white sugar and cold water into a pot and boil it into a syrup.

Peanut Butter Cream Muffin recipe

14. Add the syrup to the egg batter in small portions (do not add it all at once to cook the egg liquid)

Peanut Butter Cream Muffin recipe

15. Add vanilla seeds.

Peanut Butter Cream Muffin recipe

16. Add the egg batter 3-5 times to the butter batter and beat for about 5 minutes.

Peanut Butter Cream Muffin recipe

17. Beat all the butter and egg batter.

Peanut Butter Cream Muffin recipe

18. Add the peanut butter to the buttered egg batter.

Peanut Butter Cream Muffin recipe

19. Whisk evenly into peanut butter cream.

Peanut Butter Cream Muffin recipe

20. Put it in a piping bag.

Peanut Butter Cream Muffin recipe

21. Rotate and squeeze it on the cake with a round decorating mouth, and decorate with a few chocolate beans.

Peanut Butter Cream Muffin recipe

Tips:

1. I use granulated peanut butter. If you use a smooth peanut butter, you can squeeze it out with a cookie mouth to make it more beautiful.

2. When mixing the cake batter, do not over-mix it to avoid the flour becoming gluten and causing the structure to be rough.

3. Baking chocolate beans are high temperature resistant, so you can omit them if you don't have them.

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