Muffin cake is a Kind of Jiangnan cuisine made with ingredients such as glutinous rice and rice with fillings such as bean paste, and its texture is soft and sticky, and its flavor is delicious. Muffins are low in sugar and oil, and are a very healthy snack.
<h1 class= "pgc-h-arrow-right" > homemade purple potato muffin</h1>
material:
Muffin powder: 60 grams of purple potato puree, 30 grams of glutinous rice flour, 120 grams of sticky rice flour, 25 grams of caster sugar, 55 grams of water.
Purple potato filling: purple potato puree 70 g, condensed milk 20 g, milk 15 g.
steps:
1: Cut the purple potatoes into small pieces, steam them on high heat until soft and mash them into purees.
2: Mix glutinous rice flour, sticky rice flour and caster sugar, add half of the purple potato puree, add water and stir. Rub until it is kneaded into a ball and easily scattered.
3: Sift the muffin powder. With the help of the screen and spoon, the powder is sieved again, this process is more time-consuming, it requires enough patience, oh, the screen does not need to be very fine teeth, but it can not be too big.
Be sure to use a mesh sieve of 30 mesh or more to powder, too fine mesh sieve is not possible to do. After sieving the powder fluffy, just need to fill into your favorite mold steamed, in fact, there is no requirement for the mold, no matter which kind of muffin the most critical place is, do not press.
4. Make the filling. Add the remaining purple potato puree to the milk and condensed milk, stir well and place in a garg.
5: Put gauze or baking paper in the mold, add muffin powder and gently smooth with a spoon. Do not press, otherwise the finished product will be very strong, and you will lose the softness that the muffin should have. Squeeze another layer of purple potato puree and gently spread well. Finally, add a layer of muffin powder and fold the gauze or baking paper on all four sides.
6: Put into the pot and steam on high heat for 20-25 minutes
Muffin making is very simple, there is no Western-style cake whipping process, relying entirely on the gap between the powders after sifting the powder to maintain the fluffy taste.
After the purple potato muffin comes out of the pot, the aroma is fragrant, the entrance is soft, the sweetness is moderate, and the unique fragrance of the grain is infused into the heart. If you prefer other tastes, the filling can also be replaced with bean paste, chopped nuts and so on.