Double soy milk flavored muffin

"Miffin Cake" is a succinctly made cake that is most suitable for beginners to make. As long as you take it seriously, the failure rate is almost zero. You have read my diary and you can start it in one go.

There are roughly two methods of making muffin, one is made by traditional method, and the other is made by emulsion method. The traditional method uses vegetable oil, which can be baked by mixing all the ingredients well. The emulsification method uses butter, which requires a method to make it, which is slightly complicated.

The two types of making muffin have their own characteristics. The muffin made using the traditional method is slightly less soft to eat, while the muffin made by the emulsion method is quite soft and can be troublesome. But I feel that the muffin made by the emulsification method tastes better. This time, the "muffin cake" I made used neither vegetable oil nor butter, but light cream. The reason why we use light cream is because there is only half a box of light cream left in the freezer that has been in it for a long time. In order to maintain its freshness, we use it to make it. Before making it, I beat the cream a little, which can be regarded as an emulsification method. It tastes soft and has a full milk aroma. It also contains cooked red kidney beans and leftover M beans from the children who came to visit. Hehe, so I gave It is named "Double Soy Milk Flavor Maffin"