Curry fries muffins

Overview

Teacher Meng’s savory cakes. Once upon a time, when there was no curry powder, I adapted it into the Orleans version - replacing the curry powder with New Orleans marinade to create the barbecue flavor of Orleans. It's rare to make the original version intact. The curry powder dyes the batter golden and it looks very appetizing. Watching the batter expand and explode in the oven, opening your mouth before it even reaches your mouth, is full of joy. Curry flavor, not bad. . . .

Tags

• baking
• baking powder
• cake flour
• corn oil
• peeled potatoes
• white sesame
• whole eggs
• baking soda
• curry powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 145 grams of peeled potatoes, 1 whole egg, 10 grams of caster sugar, 1/2 teaspoon of salt, 60 grams of corn oil, 25 grams of milk, 90 grams of low-gluten flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1.5 teaspoons of curry powder, 1 tablespoon of white sesame seeds

   

2. 2 Steam the potatoes, cut into strips about 5 cm long, and set aside.

   

3. 3 Pour the whole eggs, salt, and sugar into a bowl,

   

4. 4 Beat well.

   

5. 5 Add milk and oil,

   

6. 6 Mix well.

   

7. 7 Mix flour, baking powder and baking soda, sift into the egg mixture,

   

8. 8 Mix well with a rubber spatula.

   

9. 9 Add French fries,

   

10. 10 Mix well.

    

11. 11 Put it into a paper cup, eighty-nine percent full,

    

12. 12 Sprinkle sesame seeds on top,

    

13. 13 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.

    

14. 14 The surface is golden brown and comes out of the oven.