How to make muffin + pictures

Raw materials:

150g of sticky rice flour (rice flour), 150g of glutinous rice flour, about 200g of pumpkin puree, about 200g of bean filling, 30g of powdered sugar or sugar.

Practice:

1, sticky rice flour, glutinous rice flour, sugar mixed well;

2, pour into the pumpkin puree, mixed into a semi-moist state, and then rolled with both hands into a moist but still loose powder;

3, will be rolled into a good powder sieve (be sure to pass Oh, want to be more delicate should be passed twice);

4, in the mold inside a thin layer of oil. First around a few cut raw pumpkin slices; (decorative, can not be put)

5, half of the fine powder poured into, spread flat;

6, the bean filling spread on the top;

7, and then the rest of the fine powder poured into the surface of the scraping; (do not press, to keep the fine powder is fluffy)

8, into the steamer pot, the surface of the cover drawer cloth, high heat steaming for about 20 minutes. If you put it into the refrigerator, the steamed cake will be hardened. Before serving again, heat it up in a steamer for a while, and it will be soft and fluffy (microwave heating is not recommended, as the texture may be dry and hard).

Remarks:

1, to make ordinary muffins, sticky rice flour, glutinous rice flour, water ratio of about 1 : 1 : 0.35, water so that the powder to maintain a moist and loose state, be sure not too much. The ratio of sticky rice flour to glutinous rice flour can be fine-tuned, but 1:1 is easier to remember. If you use more glutinous rice flour, the texture will be more sticky, and more sticky rice flour, the texture will be more fluffy;

2. If you use pumpkin puree, sweet potato puree, etc., because of the difference in water content, so you have to control yourself, don't put too much at once. If the pumpkin puree is dry, add a small amount of water according to the situation. The 200g of pumpkin puree here is for reference only. In order to make the powder can become fine powder particles prevail;

3, most of the recipe is to use powdered sugar, I use the powdered sugar. The amount of sugar can be adjusted on your own, this pumpkin itself contains sugar, the bean filling is also sweet, so the sugar is not too much, according to taste increase or decrease it;

4, the middle of the bean filling can be left out, you can use all the fine powder into a muffin, or in the middle of the pumpkin puree, jujube puree, fruits, and other favorite stuffing materials, it should be noted that the stuffing can not be too wet and soft, or steamed may be collapsed. If you put fruit, it should be eaten as soon as possible, not for a long time