Pitaya Muffin
1.
Hollow out the pitaya pulp, wash the skin and slice it
2.
Peel off the skin with a knife, leaving the part of the skin close to the pulp
3.
Cut pulp
4.
Add appropriate amount of water into the wall breaker
5.
Machine-made jam stall
6.
Beat the peel and water into a puree, similar to jelly
7.
The finished picture is very delicate and a bit silky
8.
Finished picture
9.
Add an egg to the bowl and beat
10.
Add fine sugar and stir well
11.
Add 50g pitaya paste and stir well
12.
Sift in the flour
13.
Reprint until there are no obvious particles
14.
Pour into the muffin mold, preheat the oven at 180° for 5 minutes
15.
Put it into the oven at 170° and bake for 20-25 minutes (adjust according to the temperature of your own oven)