Cream of cream and muffins
By VicentaLakin
Today, a cup of tea with cream, a unique and delicious dessert that combines the fragrance of tea and the softness of cream, as small as a small green hill, with sweet and cathedral sauce in the middle, and a thick green tea-painted stylish to draw a deep sense of beauty that makes people want to know。
Recipe Recommendations
- eggs one
- milk 45 grams
- white granulated sugar 30 grams
- low-gluten flour 65 grams
- baking powder 3 grams
- matcha powder 4 grams
- unsalted butter 10 grams
- egg yolk of 2
- sweetening
- baking
- an hour
- senior
Steps for Cream of cream and muffins
1
One hundred and forty grams of milk, a little bubble to heat up to the edge, and a small amount of hot milk to be added to the tea powder of four klicks。
2
It's all melted。
3
And pour the tea down to the milk。
4
Smuggle to even colour。
5
Two yolks, 30 grams of white sugar, evenly mixed。
6
Scan low-banded flour 15 grams。
7
Smash to silky back up。
8
Put half the milk in the yolk and mix it evenly。
9
然后再倒回去，Smuggle to even colour。
10
Start a little fire, keep mixing it into a tiny state, and then leave it. Note: When cooking, you have to keep mixing to prevent the bottom。
11
Add 20 grams of salt-free butter while it's hot。
12
The salt-free butter is all mixed in。
13
Put the carthada sauce in another basin, with a film on the surface, completely cooled and frozen in the fridge for 30 minutes。
14
And then we make muffin skins, and we put one egg, 45 grams of milk, 30 grams of white sugar, and we mix it up to melt it all。
15
Scan low-banded flour 65 grams, bubble powder 3 grams and tea powder 4 grams。
16
Continue to mix to the same colours, and the tea is completely turned open。
17
Add 10 grams of melted salt-free butter。
18
It's evenly mixed, static for 10 minutes。
19
Light a little fire, and when the untamed surface gets a little hot, it's over。
20
The whole fire slowly boils to the surface with dense air holes。
21
He's got a hard base on the back, so turn him over for about 20 seconds。
22
When you're done, prepare a piece of oil。
23
Put the muffins in the heat and fold。
24
When the muffin gets cold, take out the cathedral sauce and have a smooth silk slide。
25
Load the bouquet。
26
Squeeze into a muffin。
27
CREAMED WITH TEA AND CREAM AND MUFFINS
28
A bite of cream and a wonderful combination of tea。
29
The silk is sweet and fresh。
30
The unique bitterness of tea is mixed, and the silk of cream slips into the throat, as if it were a dialogue with the heart, bringing calm and satisfaction。Cream of cream and muffins Make Tips
1. The quality of powdered tea is essential to the taste of muffins, and as much as possible high-quality powder is selected. 2. When mixing pasta, do not over-mix it so that it does not create spasms and affect the taste. 3. Pancakes are prepared for fire, so that they are not cooked or infested. 4. When making carthada sauce, sugar can be increased or reduced by individual population taste。