Creaming cream almond muffins
By VicentaLakin
The muffin, which originates in the United Kingdom, with simple materials and practices, high success rates and very good taste, with honey, with cream and fresh fruit, can give a different charm and play an indispensable sweet role in teatime. The size of a twig is extremely small and cute, with a little cream ball on it, like a cute kid with a little tiara with a sweet smile. With white and white sugar powder, it adds a fairy tale of purity. Add butter to the middle of the two muffins, make them into butter-cooked muffins, and a pack of florist butter around them, which is particularly elegant and beautiful. The fresh apricots smell of luminous egg milk, mixed with a dim and glamorous apricot, as if they were a gentle and sweet breeze in the spring。
Recipe Recommendations
- eggs of 2
- fine sugar 30 grams
- milk 90 ml
- low-gluten flour 100 grams
- almond powder 20 grams
- baking powder 5 grams
- butter 20 grams
- matcha powder 10 grams
- hot water 8 ml
- light cream 250 grams
- powdered sugar appropriate amount
- crushed pistachio nuts appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Creaming cream almond muffins
1
Eggs, sugars and milk mixed evenly。
2
Flour, almond flour and powdered powder continue to be mixed to the point where there is no powder。
3
Then melted butter, mixed into muffin paste and preheated 180°C in the oven。
4
Pancakes are poured into the mold with a full score of about 8 points, placed in the middle of the oven, and baked for 20 minutes。
5
The tea powder is mixed with hot water, then mixed in with light cream, frozen to 12°C, and taken out for a steady break and loaded into a bouquet。
6
When the muffins are baked, it's cooled off, squeezed with cream, powdered with sugar, crushed with pistachio。Creaming cream almond muffins Make Tips
The temperature of cream is more likely to pass out at 12°C, and excessive or low temperatures affect the state of passivation。