Yogurt Caramel Pecan Red Bean Muffins
1.
The ingredients are prepared and weighed. The picture shows: cake flour, pure milk, baking powder, red bean paste, eggs, wild pecan kernels, green extract, homemade sugar-free yogurt.
2.
Mix the cake flour, edible salt, and aluminum-free baking powder evenly, and pour it into the measuring cup.
3.
Add pure milk and stir until there is no dry powder. Knock in the eggs and stir evenly.
4.
Add the red bean paste, stir a few times, and stir to disperse.
5.
Pour the salad oil in a flat-bottomed non-stick pan, spread it out with a spatula, distribute the oil evenly at the bottom of the pan, and start heating on medium heat.
6.
When the pot is hot, turn to medium-low heat, pour in an appropriate amount of muffin batter, and heat until the bottom is solidified and small bubbles begin to appear on the surface.
7.
Use a silicone spatula to shovel from the bottom, turn over and continue to fry until the muffins are solidified and formed, press lightly to not collapse, fry them one by one, and place them on the cooling rack to cool.
8.
Fry all the muffins, take a piece of muffin and put it on the plate.
9.
Sprinkle a little yogurt on the top of the muffin, sprinkle a little bit of minced wild pecan, and then stack a piece of muffin, likewise scoop a little yogurt and a little minced wild pecan.
10.
Fold them all together and decorate the surface with yogurt, chopped wild pecan kernels, green extract, and top with caramel flavor syrup.
Tips:
1. The cake flour I use is the same as low-gluten flour, pure flour, not pre-mixed flour.
2. 50 grams of egg is the weight after shelling.
3. Fruits, caramel syrup, and yogurt can be replaced with other corresponding ingredients.
4. For the amount of baking powder, please refer to the instructions on the outer packaging of the product.
5. The water absorption of flour is different, and the batter is not too thin. The amount of pure milk can be increased or decreased as appropriate.
6. Add yogurt, syrup and fruit when eating muffins.
