Crispy Cheese Muffins
Overview
The crispy cheese muffin has a golden and crispy skin, a delicate and soft inside, and is filled with the aroma of cheese and butter. It is delicious, easy to operate, and has a high success rate. When visiting during the New Year, visiting relatives and friends, prepare a plate of delicious muffin cakes and a cup of hot tea, adhering to the warm hospitality of the Chinese people. Reference serving size: 2 mini 12-cup molds or 8 egg tart molds
Tags
Ingredients
Steps
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Put the ingredients of the puff pastry recipe into a bowl, spread evenly and refrigerate for later use.
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Soften 60 grams of cream cheese over water and beat until smooth.
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Add 60 grams of pure milk to the cheese paste, mix well with hot water, and set aside.
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After the butter has softened, add the powdered sugar and beat until completely combined.
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Add the whole egg liquid in several batches, wait until the egg liquid and butter are completely combined each time before adding the next time.
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Pour the cheese paste into the butter paste and mix evenly.
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Sift in the low-gluten flour, mix into a batter without dry flour, and put it into a piping bag.
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Brush the mold with a layer of butter or baking oil.
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Pour the cake batter into the mold, filling 1/2 of the amount. Top with a fresh blueberry, then sprinkle the crispy bits evenly on top of the muffin batter.
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Preheat the oven to 170 degrees for 5 minutes, place in the middle layer, and bake for 15-18 minutes, until the surface is golden and the aroma is overflowing.
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Divide the remaining batter evenly into 4 tart molds, place a blueberry on top and sprinkle with puff pastry.
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Place in the middle rack of the preheated oven, heat up and down at 170 degrees, and bake for 25 minutes until the surface is golden brown.
