Chinese muffins
By VicentaLakin
In the impression that muffins are usually made of powdered powder as baked yeast. I abandoned the powder and turned it into a yeast, which allowed the pasta to go through a long fermentation overnight, so that the most natural fragrance would come out of the muffins。
Recipe Recommendations
- dry yeast 2 grams
- baking soda 1 gram
- sugar 30 grams
- qingshui 140 grams
- flour 140 grams
- eggs of 2
Steps for Chinese muffins
1
Dry yeasts, white sugar and small sodas are placed in containers。
2
The water is evenly mixed。
3
Put the flour in evenly。
4
Add eggs evenly mixed
5
The mixed face is smooth and has some liquidity。
6
The container is capped and placed in a freezer (4-5 degrees) overnight. The next morning, the paste bowl was removed from the fridge and a little bit mixed。
7
The pan is not oiled, the fire is lit, a spoon of paste is burned to the surface full of bubbles。
8
Turn over, continue to fry for about half a minute, out of the pot。
9
Put on the sauce you like (salaf, marmalade, strawberry sauce, milking, old godmother...) and other foods you like (meat pine, egg silk, squeezing...)。
10
Eat while it's hot。
11
You can put nothing in it. It's delicious。
12
Shape。
13
A warm Chinese muffin in the morning of winter, and you will be filled with energy all day long。Chinese muffins Make Tips
Dry yeast 2 g (1/2 spoon) Soda 1 g (1/4 spoon)