Strawberry caramel muffin

Abstract

The invention discloses a strawberry caramel muffin. The strawberry caramel muffin is prepared from 1-2 eggs, 60-100 g of milk, 40-60 g of low-gluten flour, 10-30 g of salad oil, 10-30 g of white sugar, 20-45 g of caramel syrup, 1-3 pieces of cheese and 20-50 g of strawberries. The preparing method comprises the steps of firstly splitting albumen and egg white for the eggs, and putting the albumen and egg white in a water-free and oil-free container respectively; then heating the milk, putting the cheese and the white sugar into the milk, and conducting standing away from fire and maintaining warm after the mixture is boiled to melt; pouring the milk into a deeper container, sifting the flour into the container, conducting stirring evenly, continuing stirring after pouring yolk, and starting to whip the egg white after stirring is completed until the egg white is dry and foams; adding the egg white after whipping into yolk paste several times, and conducting stirring evenly in an up-down turning and mixing method; brushing a pan with oil, after heating, scooping up a spoon of flour paste into the pan, holding the pan away from the fire, utilizing surplus temperature to fry the muffin until shaping, and then transferring the pan on the fire, continuing using small and medium-sized fire to fry the muffin to be gold on both sides, pouring the caramel syrup on the muffin after taking the muffin out, and putting the strawberries. The strawberry caramel muffin is novel in shape, soft and sweet in mouthfeel, simple in manufacturing method and especially suitable for children to eat.

Description

technical field [0001] The invention belongs to the field of making snacks, in particular to a strawberry caramel muffin. Background technique [0002] Snacks are the favorite of most children, and they are also the food that people use for entertainment or snacks when they are bored. There are many types of snacks, and the reason why they are delicious is because they are added with many additives, which are very harmful to children who are growing. It has the following hazards: 1. It affects people's digestion and absorption functions. Snacks contain a lot of additives such as pigments and preservatives, which will damage people's normal digestion and absorption. [0003] 2. It is easy to cause children to have anorexia and partial eclipse. Because the taste of snacks is unique, very sweet or spicy, and contains a lot of monosodium glutamate, etc., children don't like to eat home-cooked food. [0004] For this reason, the present invention proposes a kind of homemade he...

AI Technical Summary

Problems solved by technology

[0003] 2. It is easy to cause children to be anorexic and partial eclipse