Name: Peanut Butter Cream Muffin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 70g peanut butter; 50g White sugar; a little salt; 1 piece egg; 85g milk; 100g Low-gluten flour; 20g Almond powder; 1 tsp Baking powder; 30g Chocolate Beans for Baking; 20g Whole egg liquid; 10g Cold water; 1/4 Vanilla pods

Peanut Butter Cream Muffin

by Beautiful home

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

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.

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

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

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

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

6. Then add the baking chocolate beans.

7. Mix the batter.

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

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

10. Prepare the peanut butter cream ingredients.

11. Whip the butter smoothly after softening

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

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

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

15. Add vanilla seeds.

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

17. Beat all the butter and egg batter.

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

19. Whisk evenly into peanut butter cream.

20. Put it in a piping bag.

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

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.