Tea muffins are bigger than sponge cakes

　　This is a recipe that I made myself, and I tried it many times, and I finally found the right ratio.It's better to have some decorations on the top than a professional cake shop.This square is the volume of 12 cups of membrane cookware.

WHAT YOU NEED

Ingredients

Low powder 200 grams
60 grams of butter
8 grams of tea
White sugar 80 grams
Two eggs.
80 grams of cream
120 grams of water
4 grams of flour

How TO MADE Tea muffins are bigger than sponge cakes

Steps 1 to 4

1. Weight preparation

2. 1 add light cream, 2 add sugar, 3 add eggs, keep beating, then there will be a lot of foam, 4 then heat to melt the butter, 5 then add water, and it will melt completely, here it is said, without adding milk use water because the heat is too high, it is almost unbearable, without adding butter first because butter will appear condensed particles when cold, every time it meets water and milk will condense small particles, so heat melted oil will be put inside this reduction embarrassment, milk also has a taste.

3. The mixture has been sifted into all the powder, mixed evenly, I prefer to mix with an electric egg breaker, because it does not involve the phenomenon of evaporation, so hit it with all my heart!

4. I don't have a picture of it yet, so I'm a little lazy, so I'm just scraping it with a knife.

Steps 5 to 8

5. Preheat for 10 minutes, put in and screw directly for another 25 minutes.

6. The internal organization of the patch, you can probably see how soft it is.

Handy cooking tips

　　If you follow this recipe, the inside of the muffin won't stick, it won't collapse, and the tea won't be bitter.