Mango Lemon Muffin

Overview

I thought this was a mango muffin, but when I looked closely, I saw that the mango was just the filling, and the outer shell was just a muffin with lemon zest added. There happened to be lemon syrup that I couldn't find anywhere, so I simply used it to replace the milk in the recipe, making the lemon muffin more thoroughly rich. There is no sugar added to the mango filling, the sweetness of the mango should be enough. I don’t dare to add too much stuffing, for fear that it will explode during baking. The result seems to be pretty good, with the sweet and sour freshness of lemon wrapped in the sweet aroma of mango. Take a bite while it's hot and you'll immediately feel the soft mango inside. . . . .

Tags

• baking
• baking powder
• cake flour
• corn oil
• corn starch
• egg
• mango puree
• sugar
• lemon syrup
• lemon zest
• salt

Ingredients

Steps

1. 1 Filling: 80g mango puree, 10g cornstarch

   

2. 2 Stir the starch and mango puree evenly,

   

3. 3 Pour into the pot, heat, stir constantly until thickened, remove from heat, let cool and set aside.

   

4. 4 Cake: 1 egg, 27 grams of corn oil, 40 grams of sugar, 20 grams of lemon syrup, 68 grams of cake flour, 2 grams of baking powder, 1 lemon zest, 1 pinch of salt

   

5. 5 Mix eggs and sugar evenly

   

6. 6 Add oil and mix well.

   

7. 7 Pour in the lemon syrup and mix well.

   

8. 8 Flour, baking powder, salt, mix, sift into the egg liquid,

   

9. 9 Mix into a uniform batter.

   

10. 10 Pour half of the cake batter into the mold, add mango heart,

    

11. 11 Then pour in the remaining cake batter,

    

12. 12 Put in the oven, middle layer, heat up and down at 160 degrees, bake for about 25 minutes,

    

13. 13 The surface will be golden and cooked.

    

14. 14 Remove from the mold immediately,

    

15. 15 Break apart while hot.