Meat muffins
By VicentaLakin
It took only one hour from the beginning to the end of the cracker. Biscuit tastes soft, smells of butter, smells of salt and sweet, and can't stop。
Recipe Recommendations
- low-gluten flour 100g
- butter 50g
- powdered sugar 30g
- egg liquid 20g
- meat floss 25g
- salty and sweet
- baking
- an hour
- simple
Steps for Meat muffins
1
Butter cut small blocks, softened at room temperature and poured into sugar powder。
2
The egg head of the electric egg-pumper mixed the butter with the sugar powder, then activated the power source, spread the butter to light, expand the volume and pour the egg fluid three times。
3
Every time they fall, a few times with an egg-beater, they mix and then pour into the egg fluid。
4
Sift the flour in。
5
Scratches can be used to form groups and room heat can be placed in a freezer for 15 minutes。
6
It's divided into 19 pieces, each rounded. Squeeze the little noodles and put the meat on the pine。
7
Tighten the mouth and round it. Press it down with a fork, flatten it down and leave a forkmark on it。
8
IT'S IN THE LOWER MIDDLE OF THE K40C OVEN, WHICH IS PREHEATED TO 160 DEGREES, AND BAKED FOR ABOUT 20 MINUTES。