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Muffin (caramel banana muffin) | Transcript of cook kafemaru's recipe

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cook kafemaru

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Ingredients

banana : 120g
グラニュー糖 : 30g
水 : 15g
無塩バター : 50g
(A)グラニュー糖 : 50g
卵 : 1個
薄力粉 : 100g
ベーキングパウダー : 3g
牛乳 : 50g

Time required

60minutes

Procedure

1) cut a banana 00:05
Peel the banana skin and cut into 1 cm thick slices.
2) making caramel bananas 00:24
Put water and granulated sugar in a pot and put it on the fire.
Melt over medium heat until golden brown, remove from heat, add bananas and mix well.
3) prepare 01:03
Add cake flour and baking powder and sift.
Crack the eggs into a bowl and mix.
4) 生地にグラニュー糖と卵を混ぜる 01:34
Put the butter in a bowl and soften it, then add the granulated sugar and mix.
Mix with a whisk until it becomes whitish, then add the eggs from step 3 little by little and mix well.
5) 生地に薄力粉と牛乳を混ぜる 02:40
Alternately add the cake flour and milk from step 3 and mix with a rubber spatula.
6) 生地にバナナを加える 03:44
Add 2 bananas to 5 and mix with a rubber spatula.
7) 生地を型に流す 04:20
Spoon batter into muffin cups.
Remove air from the dough by hand-beating.
8) 焼く 04:57
Bake in the oven at 170 degrees for 22 minutes.
Complete when cooled on a wire rack.

Point

・If the caramel has hardened due to overheating in step 2, add a little water and heat again to dissolve the caramel.
・Add the beaten egg in 4 times.
・In Step 5, do not overmix after adding cake flour.
・When using self-supporting paper muffin cups, the batter will dry out easily if baked for the same amount of time, so be careful not to overbake.
・It is better to leave it for 4-5 hours than immediately after baking. It tastes even better the next day.
・If you put it in the refrigerator, the dough will harden, so it is ideal to store it in a room with a low room temperature.
・After baking, store in Tupperware or a plastic bag to prevent drying.