Recipe: Honey bean walnut matcha muffin

Home Cooking Recipe: Honey bean walnut matcha muffin

Notes:

Like the expected muffin! The amount of recipe: just the Pak-muff muffin die 6 only. Matcha powder: the green barley of Maruyama Hill Park.

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter softens at room temperature, adds white sugar, and whipped until the fluffy color turns white. (I am a hand, I can use an electric egg beater, not so tired.)

    The butter softens at room temperature, adds white sugar, and whipped until the fluffy color turns white. (I am a hand, I can use an electric egg beater, not so tired.)

  2. Home Cooking Recipe: Add the egg mixture several times, and then mix it all at once, then add it again, and then whipped until it is smooth.

    Add the egg mixture several times, and then mix it all at once, then add it again, and then whipped until it is smooth.

  3. Home Cooking Recipe: Pour in light cream, then add the mixture of low-powder, baking powder, matcha powder, and mix up and down.

    Pour in light cream, then add the mixture of low-powder, baking powder, matcha powder, and mix up and down.

  4. Home Cooking Recipe: Pour in honey beans and walnuts and mix well. (You can leave a little, and finally put it on the batter surface)

    Pour in honey beans and walnuts and mix well. (You can leave a little, and finally put it on the batter surface)

  5. Home Cooking Recipe: Load the batter into the paper cup 2/3 full. (The surface can be decorated with preserved honey beans and walnuts)

    Load the batter into the paper cup 2/3 full. (The surface can be decorated with preserved honey beans and walnuts)

  6. Home Cooking Recipe: The oven is preheated to 180 degrees Celsius in advance.

    The oven is preheated to 180 degrees Celsius in advance.

  7. Home Cooking Recipe: Bake for about 25 minutes.

    Bake for about 25 minutes.

Tips:

1. The ready-made honey bean, the red bean honey bean bought in the kitchen market, although it is a bit sweet, but always feels very delicious, so the white sugar in the cake can be added to the muffin normally 40-45g, so it is reduced 30g. 2. Then I think that adding the muffin of the matcha powder and the muffin without the matcha powder will make the cake taste different. I used the same amount, did not add matcha, it will be more moist; add a little matcha powder feel sacrificed a little bit of taste, dry loose, but also okay! It may be related to the current humidity, the water absorption of the flour, etc., and it is also unclear!


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