Happy Holidays in May, Baking Workers!
This month, in addition to May Day, there is also Mother's Day, 520.......Baker, are you ready to express your heart?
On May Day this year, do you go out or stay at home to play baking? Or get together with friends and family!
If you want to show your hand at the party, I recommend trying the following, a simple and fast hand of sweet and fluffy pumpkin coconut muffin cake. Zero difficulty, just stir the ingredients evenly into the oven, don't take too long to make, you can enjoy it together!
Pumpkin coconut muffin cake
Pumpkin is really suitable for dessert or bread toast, and the golden appearance is very eye-catching and particularly attractive.
This pumpkin muffin, in addition to adding pumpkin puree, the upper layer is a small crispy grain, and the coconut is added to increase the taste. The first taste of biting down is sweet and fluffy, followed by the coconut flavor, which makes people taste endless, bite after bite, eat addictive sweetness.
The Muffin cake is particularly simple, basically stirring the ingredients evenly, but how to make a soft taste?
Baking powder can make Muffin swell up, is to make muffin cake can not be omitted, the general family use is aluminum-free baking powder, relatively healthier.
In addition, after adding powder materials, you only need to stir until you can't see the dry powder, this process is tens of seconds less than a minute, excessive stirring will produce gluten, not so soft.
Muffin is really versatile, sweet, salty, spicy......... But how to make it more delicious, in addition to mastering a good method, you need the collocation of materials.
Production materials
Pastry: Refrigerate 10 g of unsalted butter
Powdered sugar 10 g Low powder 20 g
Pumpkin batter: 200 g of steamed pumpkin puree
Low powder 200 g Milk powder 20 g
Baking powder 8 g Corn oil 100 g
70 g caster sugar 2 eggs
10 g of minced coconut
Production steps
1: Make puff pastry, cut the refrigerated butter into small pieces, add powdered sugar, low flour, wear gloves, roll into small particles, put in the refrigerator and set aside
2: Cut the pumpkin into pieces, cover with high temperature plastic wrap, fork some small holes with a toothpick, and steam. This way the steamed pumpkin can maintain its original moisture and will not cause the moisture to be too high due to water vapor.
3: Add sugar, corn oil and eggs to the cool pumpkin puree and stir well. Sugar can be exchanged for half xylitol, and corn oil can also be made with liquid butter or vegetable oil without odor
4: Sift in low flour, milk powder, baking powder, stir until dry powder is not visible, preheat the oven at 175 degrees
5: Add the coconut, stir well and put into the flower bag
6: Squeeze into a paper cup mold and sprinkle the surface with crispy grains. I made seven cups and wanted a big headshot, and the batter was full of molds
7: Place in the lower and middle of the oven, 175 degrees, bake for 25-30 minutes
The golden-roasted Muffin is very tempting, and when it comes out of the oven, the aroma fills the house
The crust looks very appetizing, beautiful color, bursting puff pastry, sweet aroma.
The pumpkin puree is not beaten too delicately, retaining its own fibers, and the golden sand can be seen.
Cut in the middle, the faintly visible coconut, the taste of eating, makes the whole soft cake aroma more charming, and at the same time, the sweetness of the pumpkin comes with itself.
It's really a simple quick hand, zero failure, and a small dessert for family and friends to get together.
Tips
1, do Muffin must add baking powder, you can choose aluminum-free, it is not recommended to omit
2, milk powder can increase the milk flavor of the cake, the sugar of the formula can be replaced with part of xylitol, corn oil can be replaced with liquid butter or vegetable oil without odor
3, want to make a big hit Muffin, the mold can be crowded with batter
4, how to judge whether Muffin is baked, you can use a toothpick to plunge into the Muffin center, there is no residue on the toothpick, that is, it has been baked.