Sour yogurt muffins
By VicentaLakin
Pants with colourful fresh fruit plums and micro-sweet raw yogurt blend into the pasta, with a good combination of good, delicious, low-heat fudge muffins. - Wheat kitchen
Recipe Recommendations
- low-gluten flour 120g
- yeast 2g
- protein one
- salt 1g
- fresh fruit appropriate amount
- warm water
- plain yogurt 100g
- white granulated sugar 20g
- unsalted butter 30g
- sweetening
- baking
- ten minutes
- simple
Steps for Sour yogurt muffins
1
Put the yeast in the tub, pour it into the hot water, mix it evenly, then add the original yogurt, and mix it evenly。
2
Scan low-banded flour and salt, evenly mixed。
3
The salt-free butter melted in the wheat kitchen, and the mix was even。
4
The proteins fall into the trimming basin, with white sugar and a hard hair bubble, and the lifting of the egg can pull out the tip。
5
The distributed protein cream is added to the paste, evenly fermented and covered with a warm fermentation for an hour。
6
the small red pot is packed with round waffles, and after the preheat is completed, approximately 130 g paste, covered and baked for four minutes, with a dig ball spoon。
7
Put it on a dryer and put fresh fruit on it