Since the second half of 20 16, many muffins have been made, and some different recipes and new eating methods have been tried. So, let's share the basic recipes and skills of two favorite 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 fewer 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: aluminum-containing baking powder and aluminum-free baking powder. Most of the baking powder we usually buy in the market is aluminum-free baking powder-baking soda mixed with acidic substances will produce carbon dioxide, which will make food swell (it is very important to learn chemistry well, young people)-which can be clearly stated on the packaging or judged by looking at 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 the production speed is much faster than ordinary fermentation. Of course, if you really care, or if you 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 of protein pie, which is also the basic recipe of my favorite pancakes. 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 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. If you lack any conditions, just cook scrambled eggs directly. 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 made in Qifeng before 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. When 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 Coco Qifeng in the Kitchen at the Fruit School, written by Xiao Ru. Key points of drawing on the blackboard: ① Strictly follow the manipulation, don't defoam, 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 the taste will not be soft. 3. Illustrative recipe: lollipop muffin, ingredients, milk, 30g corn oil, 1 0g honey,10g fine sugar, 20g eggs,10g salt,10g 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 while waiting for the operation. If you miss it, you will regret it for the rest of your life. Don't really throw away a bunch of lollipops ... 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 the non-stick pan on a small fire (I usually turn the induction cooker on to 600W, and Meng Xinjian proposes to adjust it to 300W W. If it is the super-thick muffin that was very hot some time ago, the smaller the fire, the better. Cover it and consume it slowly). Dig a little flour paste with a small spoon, pour it into the middle of a pan with a little center and spread it into a small round cake. 5. After about 90s, when a large number of bubbles in the batter pop up and burst gradually, turn it over and put it on the edge of the pot (because you want to insert the candy bar of lollipop, you should put it on the edge. If you just make muffins, turn them over and put them in the middle); 6. Insert the paper stick of the lollipop cake after turning it over, wait for the batter to form for about 20 seconds, directly lift the paper stick of the lollipop, and you can directly pick it up and cool it. This step has not been completed. After reading the following tips, it is not too late to start doing (off), (than), (innovation) and (mouth). Qian Yuan Tip 3: About batter ① Muffins usually 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. 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 strictly follow the instructions of ready-mixed flour. In order to abuse myself, I made a rule that I don't need to bake with ready-mixed flour. Some time ago, I wanted to try muffins, but I went to Jenny Lu's shop and didn't sell muffins, so I didn't know much. However, there should be no problem in following the instructions. Don't look at this: muffins are actually not as strict as cakes and other desserts. You can flexibly adjust the batter to find your favorite taste and mouthfeel, but only if you have made basic muffins, so that you can adjust them more confidently. 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, replacing them with buckwheat flour, purple potato flour and rye flour, removing milk and replacing them with orange juice. B. If you want a thicker muffin, please make the batter thicker and add less liquid or more flour. If you want a thinner muffin, please add more liquid and less flour. C. Pumpkin paste, corn kernels, etc. can also be added. 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 Tip 4: Add batter. If the pan you use is heated at the center, if you are not in a hurry, you'd better spread it one by one, and put the batter at the center every time to avoid uneven coloring. For example, Qian Yuan Tip5: Lollipop muffin is relatively small in the graphic step of flipping, and the foam 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, turning the muffin over too early may make it shapeless. On the other hand, if the muffin is fried repeatedly, because it is not a flat surface, it may make the color of the center point too dark. For example, if the first side really didn't turn brown, but it was reshaped, what should I do if I want to recolor it? The answer is to hold the muffin with both hands, touch the pan surface at an angle of 30~45 degrees, fry it gently, and then fry it in circles. Of course, there is no way. 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 be long before the batter burns directly, and the bread on it is not cooked yet. Therefore, it is very important to cool the pot, but don't directly lift the pot to wash the 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. Just a moment, please. Moreover, because the heat of the pot will be transferred to the cotton cloth, it is necessary to replace the cold water in time. Generally speaking, I will change cold water and kitchen paper three or four times after frying a muffin. Only when the temperature is sufficiently reduced will the fried muffins be evenly colored and beautiful. 4. Put three pictures to end this article and Zhao Da's first muffin, which is not burnt or burnt. Soft and delicious, it is made of red 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? Meow meow master is also a good cook. /r/G0jg_EPE6h6VrQeb9x0J (automatic identification of two-dimensional code)