Since the second half of 20 16, I have made many muffins and tried some different recipes and new ways to eat them. So, let's share two favorite basic recipes and tips for frying muffins. *)。 1, muffin (baking powder version) Making muffins with baking powder is a new practice that is very suitable for Macey. The steps are simple and there are few pits that may be encountered. Some people may think that baking powder is harmful to human body. Let me say one more thing here. There are two kinds of baking powder: baking powder containing aluminum and baking powder without aluminum. Most of the baking powder we usually buy in the market is aluminum-free baking powder-baking soda is mixed with acidic substances to produce carbon dioxide, which makes food swell (it is important to learn chemistry well, young people)-which can be clearly stated on the packaging or judged by the ingredient list. For "aluminum-free baking powder", as long as it is controlled in a reasonable dosage, that is, it can be operated in strict accordance with the formula and packaging instructions, and it is not necessary to add too much for the expansion effect. On the contrary, when we go out to buy steamed bread and cakes, we need to choose a reliable store. In order to reduce costs, it is not excluded that some small shops will use aluminum baking powder. After all, it is cheap, and it is much faster than ordinary fermentation. Of course, if you really care, or are cautious about giving it to your children, you can try to find a recipe that uses yeast or egg white instead of baking powder, and the taste will be slightly different. Here is a recipe for protein pie, which is also a basic recipe for pancakes that I like very much. 2, muffin (protein pie version) If you have made a cake, understand the different degrees of protein pie and the mixing method of protein and flour paste, this recipe will be more handy: without adding any food additives, protein pie becomes a fluffy responsibility, making muffins softer and more delicious. Qian Yuan Tip 1: Slowly lift the egg white from the bowl of the eggbeater, and the egg white left on the head of the eggbeater will form a big hook, which can be used to make muffins. If it is sprouting, check it several times, and don't overdo it. In addition, you must use a clean basin without oil, water and egg yolk to send protein. In the absence of any conditions, just make scrambled eggs and eat them. Qian Yuan Tip 2: Stir the batter, stir the muffin batter. I usually stir it by turning the pot and drawing circles. The following is a schematic diagram and explanation of the time code I used to do in Qifeng for your reference. "Simply put, put the knife in the middle of the mixing basin and cut it to the lower left of the basin. The scraper needs to hit the mixing basin with a bang. Draw an ellipse on the bottom left of the basin. After the scraper is lifted, it will return to the center of the basin. You don't need to turn your wrist during the whole process. For each circle, turn the basin counterclockwise with your left hand. The operation should be consistent, stirring about twice a second. Scrape the basin occasionally. ..... Fast operation can avoid the formation of small particles of meringue. Please refer to Kojima's cake classroom for detailed pictures. " -Excerpt from the kitchen "Coco Qifeng in Fruit Pie", written by Xiao Ru. Key points of drawing on the blackboard: ① Strictly follow the technique, don't soak, and don't forget that they are fluffy; Don't stir too much, just don't see the dry powder in your eyes. Excessive stirring will make the flour gluten and taste not soft. 3. Illustrative recipes: lollipop muffins, ingredients, milk, 30g corn oil, 10g honey, 10g fine sugar, 20g eggs, 10g salt, 1g low-gluten flour. The first step of baking: weigh out all the raw materials and prepare lollipop cake paper sticks. Don't give up this step just because the recipe is simple, and then weigh it during the operation. If you miss it, you will regret it for a lifetime. Don't really eat a bunch of lollipops and leave them behind ... 2. Mix milk, corn oil, honey, fine sugar, eggs and salt evenly; 3. First, mix the low-gluten flour and baking powder evenly, and then sieve them into the egg liquid in step 2. Sieving can reduce caking, and it is best not to skip it when time permits; 4. Turn on a small fire in a non-stick pan (I usually turn on the induction cooker to 600W, and Meng Xinjian proposes to adjust it to 300 W. If it is the super-thick muffin that was very hot some time ago, the smaller the fire, the better, and cover it and consume it slowly). Dig a little batter with a spoon, pour it in the middle of a pot with a little center, and spread it into a small round cake. Around 5.90s, when a large number of bubbles in the batter pop up and burst gradually, turn them over and put them on the side of the pot (because you want to insert the candy bar of lollipop, you should put them on the side. If you just make muffins, turn them over and put them in the middle); 6. After turning over, insert the paper stick for lollipop cake, wait for the batter to form for about 20 seconds, directly lift the paper stick of lollipop, and you can directly pick it up and cool it. This step is not over yet. After reading the following tips, it is not too late to start (closing), (comparing), (rushing) and (opening). Qian Yuan Tip3: About batter ① Muffins generally use low-gluten flour. It doesn't matter much to use medium gluten flour (that is, ordinary flour). Just be careful not to overdo it when mixing the batter. ② If you like the taste of butter, you can melt a piece of butter instead of corn oil, or use other tasteless oils, such as olive oil, peanut oil and sesame oil, which are too strong ... ③ If you use ready-mixed flour, please follow the instructions of ready-mixed flour strictly. In order to abuse myself, I made a rule not to bake with ready-mixed flour. I wanted to try muffins some time ago, but I went to Jenny's building and didn't sell them, so I didn't know much. However, there should be no problem in following the instructions. 4 don't look at this: muffins are not as demanding as cakes and other desserts. You can flexibly adjust the batter to find your favorite taste and taste, but only if you have made the basic muffin, so that you can adjust it more safely. A. If you want other flavors, you can replace them according to the ratio of water to flour in the formula, such as removing 20g low flour and replacing it with buckwheat flour, purple potato flour and rye flour, and removing milk and replacing it with orange juice. B. If you want a thicker muffin, make the batter thicker with less liquid or more flour. If you want a thinner muffin, add more liquid and less flour. C. you can also add pumpkin puree, corn kernels and the like. In order to save time, you can make batter the night before and eat it the next morning. If you don't need to soak and stir, the effect is not great. Qian Yuan's Secret 4: Put in the batter. If the pot you use is heated at the center, you'd better spread it one by one if you are not in a hurry, and put the batter at the center every time to avoid uneven coloring. For example, Qian Yuan Tip5: lollipop muffins are relatively small in the graphic step of turning over, and the foaming is not obvious. In the past, when frying ordinary muffins, it was obviously best to fry the first side of the muffin in one step. On the one hand, the muffin may not be formed if it is turned too early. On the other hand, if the muffin is fried repeatedly, it may make the center point too dark because it is not flat. For example, the first side is really not browned, but it is shaped again. What should I do if I want to paint it again? The answer is to hold the muffin in both hands, touch the pan surface at an angle of 30~45 degrees, fry it gently and fry it in circles. Of course, there is no way out. Qian Yuan Tip 6: I have seen some cooling operations. I turned it over before the big bubble appeared, but it was a black muffin. This is because your pot is too hot. No matter how small the fire is, as long as you keep heating the pot, the temperature will keep rising, so it won't take long for the batter to burn directly, and the bread on it is not ripe. Therefore, it is very important to cool the pot, but don't directly carry the pot to wash water and hurt the pot. When you start frying muffins, you can prepare a plate and a small piece of cotton cloth (kitchen paper is also acceptable) and put cold water in it. After each frying, put the cotton cloth in cold water and spread it on the pot. A moment, please. And because the heat of the pot will be transferred to the cotton cloth, it is necessary to change the cold water in time. Generally speaking, I will change cold water and kitchen paper three or four times after frying a muffin. Only by lowering the temperature sufficiently can the fried muffins be even in color and beautiful. 4. Put three pictures to end this article and Zhao Da's first muffin, which is neither burnt nor burnt. Soft and fragrant, cooked with bean paste. Because my sister Clau ate muffins and the yogurt was not dug well, I made a box of ice cream, which unlocked all kinds of new postures of eating muffins. How else can muffins be used? Master Meow Meow is also a good cook. /r/G0jg_EPE6h6VrQeb9x0J (automatic identification of two-dimensional code)