Want to make the muffin fluffy and delicious, you can refer to the following practice:

Instruments: (make 50 pieces) 1.5 kg of coarse glutinous rice flour, coarse round-grained rice flour 1 kilograms, 750 grams of brown sugar, 10 grams of soybean oil.

1, the coarse glutinous rice flour, coarse round-grained rice flour together into the barrel, mix well in the middle of the nest, add brown sugar, scooped into the water 125 grams. Hand copy and mix well, use a sieve to sift the powder to be more delicate.

2, take a cage drawer, smeared with soybean oil, the cake powder into the flat, on the high fire pot of boiling water steamed out.

3, poured on the board with the cake cloth, the cake turned over, with a knife (dipped in cool water) cut into rectangles of about 2.7 centimeters long, that is.

Some key points for making muffins:

1, muffins are not cakes and do not need yeast.

2, muffin is not need to mix rice flour and water into a paste. The reason why it is called muffin, is that the cake is fluffy, if you mix into a paste and do not add yeast or baking powder, the cake is not fluffy, completely a dead lump. One thing to note, some grains have poor viscosity and strong water absorption, so add two handfuls of rice flour to each type of flour to increase the viscosity, or two handfuls of glutinous rice flour can also be added.

3, muffins steamed and demolded can be stored at room temperature or in the refrigerator. But be sure to put it in an airtight container to prevent it from absorbing the moisture in the refrigerator and affecting the texture. If you keep it at room temperature, it should be kept in a container to maintain the freshness and texture. If you leave it in the open air, the water will evaporate and the muffin will be in a dehydrated state, which will keep it for a long time, but the texture will not be fluffy and bouncy.