Practice and formula of peanut white muffin with Guangdong characteristics sharing cooking skills of peanut flavor muffin

Glutinous rice flour 150g, sticky rice flour 150g, soft sugar 50g, clear water 1 10g.

2. Practice:

(1) Weigh glutinous rice flour, sticky rice flour and soft sugar, pour them into a large plate and mix well.

(2) adding water in stages.

(3) Stir evenly with chopsticks.

(4) Grinding into loose powder particles with both hands.

(5) sieving the ground powder.

(6) Spread a piece of oiled paper on the bottom of the mold.

(7) Take half of the fine powder and pour it into the mold to smooth it (be careful not to press it hard).

(8) Steam in boiling water for 5 minutes and then take it out.

(9) Sprinkle with peanut powder.

(10) Smooth and uniform.

(1 1) Pour the remaining fine powder to cover the peanut powder and scrape it lightly with a scraper to keep the fine powder loose.

(12) Continue to put it back into the pot and steam for 20 minutes. Take it out after turning off the fire and let it cool naturally.