You can mix the muffin powder yourself. The formula is as follows:

Materials:

Low-gluten flour 200g baking powder 1 tablespoon egg 2 fresh milk 1 and 1/2 cups of cream 1/4 cups of sugar 50g.

Exercise:

1. Mix the low-gluten flour and baking powder, sieve, separate the egg white and yolk, and heat and dissolve the cream in water.

2. Add 30 grams of sugar to the egg yolk and stir until it is milky white. Add fresh milk and flour and mix well, then add cream.

Can muffin powder be replaced by premix?

I'm not sure about this!

Can low-gluten flour be replaced by muffin powder?

no

Method for making muffins with muffin powder

Structural materials with the ability to generate layers

We know that the gluten of flour is a substance produced by mixing flour with water, which has good ductility and elasticity. It can store air, and it can expand without breaking by the expansion force of air. When making muffins, flour is used as the main material, and flour is mixed with water to form wet gluten, which will generate steam when baked in the furnace. The higher the baking humidity, the greater the pressure of steam, and the greater the swelling power of wet gluten, so that the surface layer by layer will continue to expand. The second factor of expansion is the structural material with the ability to produce layers. The so-called layered structure material means that many regular layers of oil and fat must be added to the mixed dough before operation. The grease layer and the dough layer are isolated from each other. After baking in the oven, regular dough and oil layers will have complementary effects. First of all, the moisture in wet gluten is heated to generate steam expansion force, and the steam pressure generated by the lower dough makes the upper dough expand and grow layer by layer. Finally, it blends with the oil in the layers, permeates into the noodle friends, replaces the original water molecules, makes the noodle friends in each layer loose and crisp, and finally becomes delicious and fluffy muffins.

Which muffin can be made without muffin powder?

On the streets of France, crepes and muffins sold by roadside shops can be seen everywhere. There are always long queues in front of shops, waiting for hot food. It's just that its price is not cheap. Whether it's a crepe or a muffin, the price of an original flavor above 2.5 euros (equivalent to 25 yuan RMB), plus different sauces, immediately doubles. When I was an international student, I was so poor that I was never willing to spend a few euros to eat muffins on the roadside. I only bought 1 euro and 1 six-pack muffins in the supermarket. It doesn't taste as delicious as a muffin, but it feels like chewing a sweet and greasy flour ball. After eating several times, I couldn't bear it any longer and decided to do it myself.

The muffin powder here is 350g per box, which is about 1.8 Euro. The instructions on the back of the box say that you can make a 10 muffin by adding XX ml of milk directly, and there are no eggs in it. No wonder the ready-made ones sold in the supermarket are so bad. It is estimated that there are no eggs sold in French Street. I ignored that instruction and made it directly according to China's formula, that is, the ratio of flour to milk was 2: 1.5, and then one egg was added to every100g of flour. 350 grams of powder is always used up quickly.

Material: low-gluten flour (type 45) 150g.

Milk180ml

Baking powder 1 teaspoon 5g

Two eggs

Custard powder 1 tablespoon (or use shredded cheese 1 instead).

Seasoning:

40 grams of sugar

Proper amount of butter

In addition, according to personal taste, bring your own muffin coated sauce: such as peanut butter, chocolate sauce, jam or cream.

1. Plug in the muffin machine and preheat it for 2 minutes. 2. While preheating the muffin machine, mix the low-gluten flour, baking powder, sugar, milk, eggs and shredded cheese and stir until there are no powder particles in the batter. 3. After the muffin machine is preheated, cut the butter into small pieces and put it in the muffin machine, and brush the upper and lower layers evenly with a brush (people with weight loss pressure should brush olive oil instead of butter).

4. Pour a spoonful of batter into the muffin machine with a spoon. The amount of batter is just enough to spread the lower layer. Shake the batter evenly and cover it. When the indicator light changes from red to green, it means that the muffin is baked, and the appropriate sauce is matched according to personal taste.

What is muffin powder? Principles of using muffin powder

Muffin powder can be said to be the earliest ready-mixed powder successfully developed. The purpose of developing muffin ready-mixed powder by European and American manufacturers is to save the trouble of weighing when making breakfast pancakes. So muffin powder contains low-gluten flour, sugar, baking powder, baking soda, milk powder, spices and salt. . . As for other materials, just add eggs, milk and grease according to the instructions on the package, and stir them evenly into batter, then you can directly fry them into pieces of hot muffins in the pot, with attractive maple syrup, thick honey, delicious jam or cream. The use principle of muffin powder The basic angle of muffin is muffin powder+water+eggs. The most important ingredient for muffin powder is liquid. Liquid can also be divided into water and eggs. Water can be turned into fragrant milk, soybean milk, orange juice or coffee, and eggs can also be turned into vegetables or fruit purees rich in water, such as pumpkin puree, spinach puree or apple puree. But when eggs and flour are mixed together, they have the effect of loosening hair, which is irreplaceable by any other material.

How to make muffin powder

Don't be superstitious about muffin powder, it's just low-gluten flour with baking powder.

I'll tell you how to make muffins. I've tried it many times, and all kinds of flavors have succeeded, which is similar to the muffins sold by Wal-Mart!

4 eggs, egg yolk protein separation, egg white with 40 grams of sugar until dry and foaming.

Add 40 grams of sugar to the egg yolk and mix well, then add 40 grams of liquid (water, juice or milk) and about 20 grams of oil (butter or salad oil). Sieve in120-150g low-gluten flour and 5g baking powder.

Next, mix the pastry and the yolk paste evenly, and you can start baking.

Brush the upper and lower surfaces of the furnace with oil before baking to remove the mold, remember.