material

Low-gluten flour 1 60g, aluminum-free baking powder 1 teaspoon, 2-3 teaspoons of fine sugar, 50g (melted) unsalted cream, whole egg liquid1and fresh milk140 ~.

working methods

1: material preparation. First, put the material into a steel basin.

2: Break the whole egg for later use. Dice persimmon with a kitchen knife. Steam the cream in an electric rice cooker for 3 minutes (outer pot1/5m glass of water), take it out and stir well.

3: After mixing the first material in the steel basin, add the second material in turn. First, add egg liquid and cream and mix well, then add fresh milk and mix well to make a paste. Don't stir the batter too evenly, it will be more delicious if it is a little rough.

4: After mixing the batter, add oatmeal and mix well.

5: Add persimmon diced and mix well.

6: Add milk powder and mix well.

7: Sprinkle with black sesame seeds and mix well.

8: Preheat the oven with 190 degrees for 8 minutes. Put the batter into the muffin tray (remember to use the paper tray, I forgot to use it today, this muffin is wet and useless, and it is difficult to peel off the film), and the batter is about nine minutes full (the batter that is nine minutes full will crack when baking, so if you don't like cracks, you can pack less). After serving, shake the big bubbles in the batter on the table a few times, put them in a preheated oven and bake at 190 degrees for 20 minutes, and then bake at 180 degrees for 8 minutes.

9: Bake for 8 minutes.

10: Baked 18 minutes. This muffin is moist, because persimmon itself is moist, and baked Ma Fen is moist after being cut, so I have to bake it for 8 minutes, which takes a little longer than ordinary dried fruits or cornflakes and oatmeal.

1 1: Bake, simmer, take out and cool.