Alpine Orange Orange Peel Muffins
Overview
Not sure why there are these fruity alps. The Alps, which was once so popular, is now in the shadows. It's okay to stay there all the time. One day, I suddenly had an idea and decided to conduct a small experiment. Although this sugar is different from that sugar, the basic characteristics of sugar are sweet, so it should be possible to use it as a sweetener for Western desserts. The first thing that comes to mind is muffins, which are probably the fastest and easiest to operate. Jump into action quickly. Tackle the Orange Alpine first. Since it is orange flavor, I adapted it using Teacher Meng’s Honey Orange Peel Muffin. Dissolve Alpine with water, white water instead of milk - I don’t know if this milk will have any problems with Alpine, such as precipitation or something, and Alpine already has a milky flavor, so there is no need to rely on milk to enhance the flavor. It's very simple to make, you just use hot water to melt the sugar, and you need to wait until the sugar water cools before adding the eggs - otherwise the eggs will be cooked in advance. This method is indeed feasible, the rise is very good, and the orange flavor is very strong. Whether it tastes good or not is a matter of personal preference. . .
Tags
Ingredients
Steps
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Materials
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Remove the candy wrapper from Alps and pour hot water
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Stir until completely dissolved
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Beat in the eggs and mix well
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Add oil
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Stir thoroughly
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Mix low-gluten flour and baking powder and sift into a bowl
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Mix into a uniform batter
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Add diced orange peel
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Mix well
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Put into a paper cup, 80% full
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Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25-30 minutes
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Golden on the surface, out of the oven