Elephant Trunk Pumpkin Muffins

Overview

Strong wind blows! One day I suddenly thought that an air fryer is essentially a low and narrow single-tube oven with a hot air circulation space. In this way, in addition to replacing ordinary frying, it should also be used for small-scale baking - such as cupcakes? The space is low and it is close to the heating pipe at the top, so be careful of it getting burned. Today, using the origin of pumpkin, I used Teacher Meng’s pumpkin muffins to test this idea. Preheat the fryer in advance and can accommodate up to 5 paper cups. Be careful not to burn the paper cups when placing them. The fryer cannot be seen through, so you need to wait patiently for 10 minutes before taking it out for observation. However, despite all calculations, I never expected that the hot air from the fryer would be strong. When the frying pan was rumbling, I was just thinking about how far the coloring would go. After finally holding on for 10 minutes, I pulled out the basket. I was shocked to see that all the cakes were overflowing from the paper cup. There were no high bulges. I immediately understood that it was all caused by the strong wind. Then push the basket back in and bake for another 3 or 5 minutes. Make sure it's cooked through and pull out the basket again. Looking at the overflowing look, I felt a little frustrated. I took out the paper cup and was about to break off the cake hanging outside the cup, but suddenly I felt that it looked like an elephant trunk, which was very interesting, so I simply kept it. After this battle, frying pan baking is indeed possible, but it is very disfigured and it is difficult to predict the final appearance. The idea of rescuing it from idleness seems to have to be shelved. . . . .

Tags

• baking
• breakfast
• students
• baking powder
• cake flour
• cooked pumpkin puree
• corn oil
• raisins
• rum
• whole eggs
• baking soda
• cinnamon powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Soak raisins in rum until soft

   

3. 3 Drain and set aside

   

4. 4 Add sugar, salt to eggs, beat well

   

5. 5 Add oil and mix well

   

6. 6 Pour in the pumpkin puree and stir

   

7. 7 Add milk and stir until smooth liquid

   

8. 8 Sift cake flour, cinnamon powder, baking powder and baking soda into the liquid and mix well

   

9. 9 Pour in raisins

   

10. 10 Mix gently

    

11. 11 Pour into a paper cup, 80% full

    

12. 12 Place in the preheated air fryer

    

13. 13 degrees, bake for 10-15 minutes

    

14. 14 Pull out the basket

    

15. 15 Take out the cupcakes and let cool