Milk coarse muffins
By VicentaLakin
Coarse muffins have always been a small spot I love, with breakfast with milk, snacks with red tea. This coarse-grain muffin is a new experiment between Sucon and Biscuit. Of course, it's been there many times in my oven, and it's one of the bakers I've got. The modern diet is full of fine white noodles, and you are looking for ways to feed the grains. Black wheat powder and whole wheat powder are the two most common types of powder in baking, and bread, cake and biscuits can be appropriately added to the taste. Milk, coarse grains, black sesame and butter are blended together, slowly swelling in the oven, and the scent spills away! This waffle is good for the elderly
Recipe Recommendations
- Frozen butter 80g
- low-gluten flour 80g
- rye flour 40g
- whole wheat flour 40g
- black sesame 20g
- sugar 8g
- Nestle Eagle Mark Condensed Milk 40g
- ice water 25g
- salt
- sweetening
- baking
- half an hour
- simple
Steps for Milk coarse muffins
1
Raw materials for preparation (powder pre-screening, butter refrigeration, liquid refrigeration)
2
powder, salt, sugar, and butter that freezes 1 m3
3
It's 15-20 seconds low-speed
4
Put the mixed material in the big bowl and add black sesame
5
Join the Nestlé Eagle with milk and ice water
6
Smash it, no visible dry powder, 60 minutes in the fridge
7
it's flat
8
Put it in a preheat oven, 180 degrees of upper and lower fire for about 35 minutes