The traditional practice of muffins

1. Material: sticky rice flour 250g, glutinous rice flour100g, powdered sugar 70g, water180g, peanuts 50g and brown sugar 50g.

2. Make brown sugar peanut stuffing. Hot pot, first pour peanuts into the pot and stir-fry with medium and small fire until you smell a burst of fragrance. When you rub the peanut skin with your hands, it will fall off easily. Crisp and cooked after cooling. Take the peanuts out of the pot, let them cool, and rub off the peanut skin; Break the brown sugar into small pieces, put them in a peanut processor with peeled skin, and stir a little to break them into brown sugar peanut stuffing.

3, adjust the white sugar muffin powder. First, weigh all the materials, mix sticky rice flour, glutinous rice flour and sugar powder evenly, and add water several times until the flour is semi-wet powder. Experience shows that the humidity of flour is sticky rice flour, and the ratio of sticky rice flour to water is 10: 4: 7.5, which is the most ideal state. If there is no powdered sugar, you can dissolve white sugar in water first, and then mix it with powdered sugar in sugar water, the same.

4. Sieve the powder. Finally, the prepared semi-wet powder can form a ball when it is clenched, and it is easy to disperse when it moves; Divide the powder evenly into two parts and sieve them separately to make the powder fine. Note that the screen is different from the liquid screen, and the screen hole is relatively thick, which is used to filter solids.

5. Prepare a large steaming tray, brush some oil on the bottom, spread a layer of sieved powder on the bottom of the steaming tray, and gently scrape it flat; Sprinkle a layer of brown sugar peanut stuffing in the middle and scrape it flat; Finally, sprinkle a layer of powder and scrape it flat; Remember that you can't press on each floor. Alternatively, each layer can be directly screened into a steaming tray. In short, the powder should be loose, delicate and not pressed.

6. Finally, put a proper amount of water in the steamer, after boiling, cover the steaming surface with a wet towel, steam for 20 minutes, let it cool, and then cut into pieces.