grapefruit sauce muffin

1

Sift the flour, baking powder, and baking soda and mix well. In fact, I tried it. When I'm in a hurry, just mix the flour in a sieve and then sieve it into the liquid.

2

Pour eggs, jam, corn oil, and sugar into a container.

3

Beat quickly with an egg whip until the eggs and oil are well mixed. It takes less than a minute to finish.

4

Sift in the sifted powder.

5

Cut and mix into a uniform paste. It's easy to mix well and can definitely be done in 1 minute.

6

Divide the dough into molds (I sprinkled a little fried sesame seeds on two of them). This amount can make 3 paper cups and 5 normal size muffins. Although the mold sizes are different, as long as you ensure that the batter is poured into 2/3 of the mold, the expansion force is very large, so it is best to reserve 1/3 of the space. Fill it up to 3/4 full, otherwise it will flow out when roasting. Place it in a preheated 180-degree oven, middle and lower layers, and serve for 25 minutes. Adjust the baking time appropriately according to the size of the mold and the amount of baking.

1. The question of whether to use baking powder. A muffin cake is a quick cake that is expanded by baking powder. It does not require butter or egg white. If there is no baking powder to create bubbles to make it fluffy, then the baked cake is basically a lump of dough. There are many aluminum-free baking powders available on the market now. You can go to the supermarket and have a look. Or can Taobao 2, baking soda and baking powder be replaced? Well, baking soda is alkaline and needs to be combined with acids to release carbon dioxide. Baking powder is neutral. There are some acidic jams in this muffin raw materials, which are neutralized by baking soda. On the one hand, the cake will be fluffy and taste better on the other hand. If you choose sweet potato mashed, then it is better to use baking powder, otherwise the wood will be neutralized by acid substances and it will be useless if you add baking soda. 3. If you really don't want to use baking powder, you can feel more at ease with baking soda, and there are no acidic substances in the raw materials, so you can just drop a few drops of lemon juice or white vinegar. Of course, the effect may be a little worse. But if there is still TX that doesn't like to use this, then I have to say, please don't make this kind of small cake, but choose Qifeng and sponge. 4. Regarding the oven temperature and placement position. Because everyone's ovens in their homes have different temperaments and different temperature deviations, it is still advisable not to generalize when you get the recipe-for example, my oven does not have the same option for upper and lower power. When making cakes, I will consider using the functional option of using full power and half power (that is, the fire is greater than the fire), and putting it in the middle and lower layers to bake until it is cured. This is even a correction of the defect of excessive heat. If some ovens generally use too high a heat, you can put an extra layer of silicone mat in the baking sheet or put an extra baking sheet under the baking sheet to make up for the problem of too high a heat. As for the temperature, it is recommended that TX, which has just bought an oven, also buy an oven thermometer (the kind that can be put into the oven and can withstand high temperatures), and test the temperature first when using the oven for the first time. If the temperature is high or low, you can adjust the temperature of the baked food according to your oven. If you haven't bought a thermometer, then you should do a few small experiments at the beginning to see how the food you bake in your oven is at the temperatures commonly used by everyone (such as 180 degrees). If it is burnt, adjust the temperature next time. Lower it, and raise it higher if it is not cooked. 5. According to your preferences, 50g of jam can be basically replaced with any variety of jam, and it can also be replaced with mashed sweet potatoes, mashed potatoes, and mashed yam to make it with different tastes-once I made it with mashed potatoes and seaweed. How can I not collect such a recipe? Eight, it is recommended not to use purple fruits and vegetables that contain more anthocyanins, such as mulberry jam and purple sweet potato mashed, otherwise you will bake a pile of blue, gray and gray.