Today we share with you the recipe for crispy muffins. The color of the muffins is golden and attractive, and the texture is crispy and delicious, which is not inferior to the ones sold outside.

Because of the cold weather, I first fermented the batter at room temperature for an hour, then left it in the refrigerator for a day before baking. It has a very strong fermented aroma, which I love! If you don't love it, then you won't be able to ferment it for that long. Unsweetened and slightly salty, yeast muffins are great with ice cream, honey, maple syrup, melted chocolate or other hearty ingredients.

Ingredients: 150g low gluten flour, 1 egg, 150g fresh milk, 30g unsalted butter, 3g dry yeast, 30g sugar, 50g plain yogurt and 1 pinch of salt.

[Production steps]:

1. Put the fresh milk and unsalted butter in a steel bowl, heat over low heat, stirring with a spoon, and then turn off the heat as soon as the butter is completely melted.

2. Sift the low-gluten flour through a sieve into step 1, then sprinkle in the dry yeast, sugar and salt, then add the eggs and plain yogurt and continue to gently stir in an irregular pattern using a spoon (three strokes in order from left to right) until no white flour is visible. Be careful not to mix too meticulously, it's best to retain some graininess.

3. Cover the batter and allow to rise for 60 minutes, until the surface is covered with small air bubbles, or place it in the refrigerator for a cold fermentation overnight.

4: Rinse the muffin tin with water, separate the sides of the tin, and place it on a gas burner over low heat to dry and turn off the heat. Then immediately cut 8 small pieces of butter into small pieces and place them in the baking dish, melt them and quickly spread the oil with a brush.

Put the combination of the two sides of the skillet back on the stove and spoon about 2 tablespoons of the batter into the center of the pan, letting the batter spread nearly nine full, being careful not to overflow! Cover the skillet again and cook over low heat for about 2-3 minutes, then flip the whole pan over and cook for about 2-3 minutes. Open it up to see if it's golden, and if it hasn't baked well, bake it again.

If you notice smoke during this process, make sure you flip it over (when baking the first side) or open it up (when baking the second side). It's done grilling when it turns golden brown on both sides. The length of baking time will be affected by the size of the pan, the heat, and the amount of batter.

5. Sprinkle the tops of the muffins with a generous amount of honey or maple syrup, sprinkle some powdered sugar on top, or add a dollop of ice cream and fruit, and eat them while they're still warm, to savor the crispness on the outside and the fluffiness on the inside.

Cooking Tips:

1, if you don't add yogurt, it's okay, you can do frozen storage, when you want to eat it, just heat it up in the oven or toaster oven, it's just as delicious as freshly baked.

2. If the muffins are cold, you can warm them in the oven or toaster to restore the flavor of the crispy outside and tender inside.

I've always found whipping eggs to be a pain in the butt, and I don't like too much cream or sugar, so I'll try yeast muffins without whipping eggs. It's super easy to just mix all the ingredients together to form a dough and put it in the muffin maker! This has proven to come out crispy on the outside and soft on the inside.