Plum Juice Cheese Muffins
1.
Preparation: Add milk and butter to the bowl, sit on hot water to melt the butter, and mix with the milk liquid.
To make the egg batter: Knock the eggs into the egg-beating bowl and add fine sugar.
2.
Beat with an electric whisk until the volume of the egg liquid is enlarged, and there are no large bubbles and lines appearing.
3.
Sift in the flour three times.
4.
After mixing evenly, drip the mixed liquid of milk and butter on the spatula into the egg-beating bowl, and then mix evenly.
5.
Put it in the refrigerator for 30 minutes.
6.
To make the filling: mix the cheese, yogurt and powdered sugar evenly, sieve and refrigerate for later use.
7.
To make muffins: Heat a pan over low heat, and scoop a large spoonful of batter.
8.
Turn over after large bubbles appear on the surface.
9.
Turn it over and take it out after about 20-25 seconds.
10.
Cut out the pie with small round mousse rings, put cheese filling between the two pie, and then put cheese filling on top, decorate with bayberry juice jelly.
Tips:
All-purpose flour is used in the recipe because I personally prefer a slightly textured cake.
The method of making cake batter is similar to the process of making sponge cake. You can refer to the previous "sponge cupcake" operation.
When making the cake, use a non-stick pan without adding oil, and the color will be more even.
This amount of custard can make 8-9 muffins.
Some defoaming occurs when the liquid is mixed. In particular, the temperature of the liquid should not be too high during operation, so as to avoid the defoaming of large bubbles.
