Lemon Muff

1

Put the eggs in the bowl

2

Add sugar powder to sugar

3

Add lemon ointment

4

When you add the ointment, you'll have it all

5

Low-banded, powdered, sifted

6

Smuggle evenly

7

Add salad oil to mix

8

Just until the wire is lifted, as shown:

9

Just load the paper cup with a full seven

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The oven preheats 175 degrees, baking 20-25 minutes

11

On the surface, gold

◆Ensure dry ingredients are sifted evenly. Besides removing impurities and coarse particles from the dry ingredients and loosening the texture, when adding multiple types of dry ingredients simultaneously, sifting also has the benefit of pre-mixing them evenly. To shorten the mixing time of the muffin batter and avoid uneven distribution of baking powder or baking soda causing uneven rising, if you can slightly mix the dry ingredients before sifting, and then use the sifting action to fully and evenly mix the ingredients, the process of mixing the batter can be completed more easily and quickly. ◆Do not mix for too long. Muffins rely on baking powder and baking soda to help the batter leaven and expand. Since they do not undergo a long period of natural fermentation, their expansion power is limited. If you over-mix, the limited expansion power will be further reduced. At the same time, the batter will develop gluten, making expansion even more difficult. Muffins that cannot expand fully will shrink during baking and have an abnormally dense texture. ◆Butter must be softened or melted over water. Butter must be refrigerated. The texture of butter just taken out of the refrigerator is very hard and the temperature is too low; it is not easy to mix evenly with other ingredients, and the low temperature also makes it more difficult for oil and water to emulsify. Therefore, before starting, the butter must be processed to a suitable state. Different methods suit butter in different states. The basic mixing method requires liquid butter, so it needs to be heated over water first. Other mixing methods only require the butter to be fully softened at room temperature; you can cut it into small pieces first to shorten the softening time. ◆Do not overfill. Muffin batter expands during baking. When filling, besides paying attention to keeping the height consistent for a good appearance, you must not fill it too full. The principle is to fill no more than 80% full. Otherwise, when the batter starts to expand but the crust has not yet set, too much batter will flow out from the sides instead of developing normally into a dome shape upwards. This not only looks unsightly, but also because the amount of batter in the cup becomes less, the baking time will be relatively too long, causing the surface of the muffin to become too hard and crispy.