CHINESE MUFFIN RECIPES
WHIPPED CREAM MUFFIN RECIPE - SIMPLE CHINESE FOOD
I have always been relatively lazy and unwilling to make muffins that require butter. Muffin with solid-liquid mixture is the most convenient, and there is no need to wash the whisk. However, seeing this muffin with whipped cream is a little bit tempting, because it can consume a little bit of whipped cream. Muffin has always had a solid taste. Will it be less thick if you whipped butter and add whipped cream? However, as Junzhi said, this cake is indeed more delicately organized and more soft, but it is still very solid.
Provided by Food·Color
Total Time 1 hours
Yield 2
Number Of Ingredients 8
Steps:
- Ingredients: 100 grams of low-gluten flour, 65 grams of butter, 30 grams of eggs, 50 grams of caster sugar, 80 grams of light cream, 10 grams of condensed milk, 1/2 tsp of baking powder, 1/4 tsp of salt
- To soften the butter, add fine sugar and salt, beat with a whisk, add the eggs in 2 times and beat evenly, add condensed milk and beat evenly.
- Add whipped cream, baking powder and low-gluten powder, sift into the butter and mix well. Put it into a piping bag and cut a mouth
- Squeeze it into the mold, put it in the oven, middle layer, and fire up and down 180 degrees. Bake for 30 minutes, color, bake, and demould.
TRADITIONAL CHINESE STEAMED CAKE (FA GAO) RECIPE | ALLRECIPES
This is a recipe I came up with after searching through many different versions. It's light and fluffy, yet still traditional, representing prosperity during the New Year.
Provided by ILLUMINATIAN
Categories Bread Yeast Bread Recipes
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 - 9 inch round cake
Number Of Ingredients 11
Steps:
- Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Beat egg, melted butter, vanilla extract, and milk together in a large bowl, until smooth. Sift cake flour, cornmeal, sugar, and salt together in a small bowl, then stir the flour mixture into the egg mixture, mixing until just combined. Stir in the yeast mixture until smooth. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C) until doubled in volume, 1 to 2 hours. Pour mixture into a 9 inch round pan lined with parchment paper. Sprinkle with raisins.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cake, recover, and steam until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 264.4 calories, CarbohydrateContent 41.3 g, CholesterolContent 44.8 mg, FatContent 9 g, FiberContent 1.2 g, ProteinContent 4.7 g, SaturatedFatContent 5.3 g, SodiumContent 217.6 mg, SugarContent 12.4 g
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