but it still takes a little time, because it is a soft cake that needs to be fermented.
don't be afraid, it just takes a little time.
It's a kind of muffin which is very suitable for breakfast. It's delicious and nutritious when it's heated to a warm state and served with a glass of milk.
like simple ones? Do it, do it, do it!
soft custard (8 pieces)
ingredients: 15g of gluten flour, 1g of milk powder, 5g of egg (without shell), 4g of warm water (or warm milk), 4g of fine sugar, 25g of butter, 3g of dried yeast and 1g of salt
First, let's take a look at the making process.
then use electric egg beater (manually or manually) to stir for a while, so that all the materials are mixed evenly and become a mixed liquid (left center in the figure).
mix dry yeast with warm water (about 3℃) and let it stand for 5 minutes to become yeast water (this step can be done in advance).
pour the sieved flour and yeast water into the mixed liquid (bottom left). Finally, mix well with a spatula to form a moist dough (right).
at this time, the dough is ready!
it is best to use high-sugar tolerant yeast. Ordinary yeast fermentation time may be too long, or it will not ferment.
cover the dough with plastic wrap and ferment in a warm place (28℃) for about 1 hour.
Now that the weather is getting hotter, in most cases, it can be fermented directly at room temperature. The fermentation time may be different according to the temperature (the higher the temperature, the faster the fermentation).
The dough will become bigger with the naked eye, and you can see the honeycomb structure inside when you open the dough.
stir the fermented dough with a scraper to release gas and make the dough smaller again. Stick some dry flour on your hand, divide the dough into 8 parts, take a small piece of dough and knead it in your palm.
put the dough on a baking tray covered with silicone paper, leaving enough distance between the dough.
squash the dough with the palm of your hand to make it into a thin round dough. If the dough is pressed down and bounces back, it is difficult to press it too thin. You can let it relax for a while and then continue to flatten it. It has been pressed as thin as this in the picture.
cover the dough with a layer of wet cloth or plastic wrap, and continue proofing at room temperature for 3 minutes to make it slightly bigger.
preheat the oven to 19℃, put the baking tray in the middle of the oven, bake for 13-15 minutes, and then take it out (the temperature in different ovens is different, please adjust it according to the actual situation).
tips:
1. Want to make dough the night before? Try refrigerated fermentation. Make the dough the night before, ferment at room temperature for 3 minutes (you can see that the dough is slightly bigger), cover it with plastic wrap and put it in the refrigerator. After 8 hours of cold storage (that is, the next morning), take it out and continue the following steps after warming up.
2. Cookies don't have to be cooked and eaten right now. If they are for breakfast, they should be cooked the day before, and heated in the oven the next morning, which will be as soft and delicious as when they are freshly baked (preheated to 17℃ and heated for 3-5 minutes). The muffins can be stored in a sealed room temperature. Do not put them in the refrigerator to avoid aging and hardening too quickly.