Fresh Cream Muffin

Overview

I have always been lazy and unwilling to make muffins that require whipped butter. Mixing solid and liquid muffins is the easiest, as there is no need to wash the egg beater. However, when I saw this whipped cream muffin, I was a little tempted because it can consume a little bit of whipped cream. Waffles always have a solid texture. Will whipping butter and whipped cream make them less thick? However, as Jun Zhi said, this cake is indeed more delicate in structure and more tender, but it is still very solid.

Tags

• baking
• baking powder
• butter
• cake flour
• condensed milk
• egg
• whipping cream
• fine sugar
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Soften butter, add sugar and salt

   

3. 3 Beat with a whisk

   

4. 4 Add egg liquid in two portions

   

5. 5 Beat evenly

   

6. 6 Add condensed milk

   

7. 7 Beat evenly

   

8. 8 Add whipped cream

   

9. 9 Mix baking powder and cake flour, sift into butter

   

10. 10 Stir into a uniform batter

    

11. 11 Put into piping bag

    

12. 12 Extruded into the mold

    

13. 13 Place in the oven, middle layer, and bake at 180 degrees for 15-30 minutes

    

14. 14 Golden on the surface, out of the oven

    

15. 15 Demold