How to make Apple and coconut mashed muffin

Recipe Recommendations

butter 60 grams
fine sugar 60 grams
eggs 50 grams
milk 50ML
lemon juice 15ML
low-gluten flour 100 grams
salt 1/8 teaspoon
baking powder 1/2 teaspoon
sugar 70g

original
roast
three-quarters of an hour
simple

Steps for Apple and coconut mashed muffin

1

Cut the lemon and squeeze out the juice.

2

Mix low-gluten flour, baking powder and salt, sieve and set aside.

3

Put the softened butter and sugar in a bowl

4

After the butter is softened, add fine sugar and stir. Beat until the color turns white and the volume slightly expands.

5

Add the beaten egg liquid in three times, each time until the egg and butter are completely blended before adding again.

6

Add milk. (No stirring required)

7

Add lemon juice and lemon zest. (No stirring required)

8

Pour in the sifted low-gluten flour.

9

Mix well with a rubber spatula. When stirring, stir from the bottom up, without stirring in circles to avoid gluten.

10

Mixed batter.

11

Cover the batter with plastic wrap and let stand for 30 minutes. If it exceeds 30 minutes, put it in the refrigerator. This is to allow liquids such as milk to better blend with the flour.

12

At this time, you can make applesauce. Dice the apples, add lemon juice, and pour white sugar into the pan. Cook over medium heat until the water in the apples is analyzed. Then turn to low heat and cook until the water in the fruits fully evaporates. When the jam becomes brownish red and thick, turn off the heat. Remember to stir if it is not to prevent the jam from burning.