Muffin Introduction: Muffin is a kind of guangdong snacks with a long history. There is a method for making muffins in Tiaoding Ji in Qing Dynasty: "Wash rice, soak it in rice for one day, grind it into fine flour, add sugar, such as Fuling cake, both of which can be used, one cup of flour, one cup of sugar water, one cup of flour (referring to fermented flour), stir it evenly, cover it, and steam it in a cage." At present, the popular muffins in Guangdong still use this method, but the materials are slightly adjusted, and the techniques and formulas are more perfect. The characteristics of muffins: the cake body is light yellow, the small pores are evenly distributed, soft and elastic, sweet but not sour. Teach you how to make muffins 1. Soak rice in clear water for about 2 hours, grind it into rice slurry, put it in a cloth bag, and press it dry to become 2250 grams of wet powder. 2. Add 100g of wet powder into 100g of clear water, mix well, cook, air-cool, add 100g of clear water and 75g of yeast powder slurry, mix well, and put it in a pot for fermentation 12h. Then add water to brown sugar and boil it into sugar water, add it into the fermented slurry, then add a proper amount of baking powder and alkaline water and stir well. 3. Spread a layer of wet cloth in the cage, pour in the slurry, and steam it in a preheated pot. Key points of making muffins: 1. Rice slurry must be finely ground and sieved to remove residues; 2. Master the fermentation time. Keep the temperature slightly lower in winter and shorter in summer. If there is a thermostat, it can be controlled as needed. 3. If you don't use brown sugar, you can use white sugar, and you can add a little more baking powder appropriately, so that it is soft and white after steaming; 4. When steaming, the steamer should be preheated and steamed with strong fire.