Pumpkin Muffin
Ingredients
Eggs2 pieces
Lipton Milk Tea Bags1 bag
Salad Oil100g
Low-gluten Flour 200 grams200g
Yeast5g
White Sugar70g
Milk Tea Pancake Muffins Recipe Steps
1. Add one Lipton milk tea bag, 2 eggs, and 100 grams of salad oil into a bowl.
2. Beat the eggs with sugar.Sugar
3. Warm up about 50 grams of milk tea by adding some hot water, then mix it with yeast and stir well.
4. Mix beaten eggs and sugar until well combined.
5. Add salad oil and beat thoroughly.
6. Then add the mixed yeast and warm milk tea, stirring well.
7. Sift the low-gluten flour and mix it evenly with the batter.
8. Pour the batter into paper cups until they are about 80% full.
Preheat the oven to 180 degrees Celsius and bake in the middle rack for about 20 minutes (I baked them twice, once for 20 minutes which resulted in a soft and slightly moist texture; the other time for 30 minutes, which had a drier and more fragrant texture).
10.Preheat 180 degreesmiddle rack
Tips
Broth Since it already has saltiness, add salt in moderation.
Cook the noodles for your desired firmness; avoid overcooking as this can make them too soft and mushy.
