Coffee chestnut muffin
Coffee chestnut filling 80g
Low-gluten flour 100g
Vegetable oil 50 g
Fine sugar 50g
Fresh milk 60g
Baking powder 4 g
Time one hour
 Beat the eggs into a small bowl and add the fine sugar to the eggbeater.
 Add vegetable oil and mix well.
 Add the coffee chestnut filling and mix well.
 Add fresh milk and continue to stir into a uniform liquid.
 Low-gluten flour and baking powder are sifted together into the above liquid and mixed with a squeegee in an irregular direction to form a batter.
 Put the batter into the paper film for about 7 minutes, and place the paper film on the baking tray.
 After the oven is preheated at 190°, it is baked in a baking tray for about 33 minutes.
one hourPastry Baking