Ingredients: low-gluten flour 160g unsalted butter 150g brown sugar powder 100g white sugar 20g eggs, 3 cinnamon powders 1/4 teaspoons salt 1/8 teaspoons aluminum-free baking powder 1/2 teaspoons vanilla essential oil, about 3 drops of raisins, 80g walnuts and 2 teaspoons vanilla essential oil.
working methods
1, prepare the required materials.
2. Mix raisins with egg liquid and let it stand 1 hour.
3. Put soft butter at room temperature, pour in brown sugar, fine sugar and vanilla essential oil, and beat well with electric egg beater.
4. In the process of butter beating, pour the egg liquid of raisins in three times and beat until it is light and fluffy, which takes about 1-2 minutes.
5. Sift in low-gluten flour, salt, cinnamon powder and baking powder and mix well.
6. After that, pour in raisins and nuts, mix well and put them in a disposable paper bag.
7. Spread an oiled paper tray on the cake baking tray and squeeze the cake paste into the piping bag until it is 90% full.
8. Put it in the middle layer of the oven preheated to 175 degrees, and bake the upper and lower tubes at the same temperature for 20 minutes, and the nut muffin is ready.
9. Pour the raw cereal into the remaining cake paste of the baked muffin, without adding sugar, stir it evenly and divide it into 4 parts, put it on a baking tray and shape it into a big biscuit, then put it in the oven and heat it at 175 degrees for about 15 minutes.
Six nut muffins and four big cereal biscuits are ready, but you can try something else: decorate the muffins with beautiful cream.
Italian milk ice cream.
Ingredients: butter170g egg white, 2 fine sugars, 65g water, 40g.
10, put the soft butter at room temperature and beat it into a pale white cream for use;
1 1. Add 20g fine sugar to egg white and beat until 70% protein cream;
12, clean water and 45g fine sugar are heated to about 1 18 degrees, immediately added into egg white cream, and beaten to 90% hardness while adding;
13. Add butter and cream to the beaten egg white cream and continue beating. Italian cream cream is basically ready. This step is prone to oil-water separation. It can be relieved by heating for a few seconds and continuing to pat.
Cream is very stable. You can mix natural pigments to make different colors of cream and extrude beautiful patterns to decorate muffin cakes. For example, a 6-tooth large installation nozzle is used to extrude a classic cupcake shape from the outside to the inside, and the surface is poured with chocolate sauce and sprinkled with colored beads, which is gorgeous (Figure 14). You can also choose a small rose mounting mouth, mount five petals of flowers of various colors, and put them in the refrigerator for freezing and setting. Spread a layer of cream cream on the surface of wheat flour, then decorate the shaped five-petal flower and squeeze the leaves with the mouth of the leaf flower. It's beautiful.