Sea Salt Caramel Muffin
1.
First make the sea salt caramel sauce: add 150 grams of confectionery sugar to 50 grams of water, and heat it over a medium-to-low heat without stirring (the pot for boiling the sugar should be deeper). At the same time, pour the whipped cream into another pot and heat until it boils
2.
When the color of the sugar starts to turn yellow, gently shake the pot to make the color even. Keep the heat on low heat until the color of the sugar turns to burnt red
3.
Turn off the heat and pour in boiling whipped cream. After pouring, the syrup will boil fiercely, so be careful of being scalded (so the previous tip suggests that the pot for cooking sugar should be deeper)
4.
Add sea salt, stir well, let cool and set aside
5.
The butter is softened at room temperature, add fine sugar, and beat with an electric whisk
6.
Add the room temperature egg liquid in batches, adding a small amount each time to beat evenly, and then add the next time, so that it is not easy to separate oil and water
7.
The whipped butter is light and shiny, add the cold sea salt caramel sauce and mix well
8.
Add the yogurt in two batches, stir well and then add the rest
9.
Mix low flour and baking powder through a sieve, add to the butter, mix until there is no dry powder
10.
Put the batter into a piping bag, squeeze it into the mold until it is nine minutes full, squeeze a little sea salt caramel sauce on the surface, and cut it with a toothpick
11.
Sprinkle with almond flakes
12.
180 degrees, upper and lower fire in the middle level, 25 minutes (temperature and time please adjust with your own oven)
Tips:
1. When cooking the sea salt caramel sauce, be sure to hold back and don't stir it. After the color changes, shake the pot to help the sugar color evenly.
2. The butter should be fully softened, and room temperature eggs and yogurt should be used
3. When mixing the batter, as long as the ingredients are all moist, don't over-mix to avoid gluten
