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【Fried Chicken Kitchen】Want an easier recipe? It's All Here - Muffin Mix for Two

I have been looking at several pre-mixed mixes from this brand, but I have not seen the two muffin pre-mixes, Pumpkin and Original, which have been evaluated. Although I am worried about the taste and difficulty of making them, I am still I tried to test the water~ I also created a muffin method that couldn't be simpler.

I didn't expect both of them to taste outstanding! The taste between muffins and bread is full of milky aroma. The point is that after refrigerating, it will still be soft when reheated.

These are two good products that are suitable for a show at a dinner party and for office workers to prepare breakfast for themselves on weekends!

1) The original muffin flour used in 1) made the Korean muffins with fillings according to the recipe.

2) There is no filling directly, and pancake is made with muffin powder.



Okay, let's talk about it in detail from the first one

In fact, I tasted the two carefully, and the taste is not very different. I did not taste the pumpkin flavor of the pumpkin version too much (.

Inside is a packet of ready-mixed flour, a packet of filling, and a packet of yeast. I didn't remove the filling, I just used it when I made black rice glutinous rice cakes, because they taste the same! (Yes, in fact, I took it apart and tasted it, and found that there was no difference, so I used it after clamping it)


I added milk. The instructions said to add 280ml of warm water, so I added about 250g of warm milk. Quietly make a point: this still can't be too much water, after all, it has to be filled with fillings, if I make it without fillings, this will be more casual!

After mixing into dough, it is best to divide into small dough before wrapping stuffing, so that the size is more consistent. This I divided a total of 10 doughs~

I didn't take a picture of the filling process. I probably didn't want to pick up my phone when my hands were dirty at that time


Then add oil to the pan and bring to a simmer. This must be simmered on low heat and then cover the pot, because it will be soft until it is fermented.



When you see that the bottom is almost discolored, you can turn it over. Do you think this bread looks like it?

*In order to ensure it is cooked through, I simmered it with the lowest heat for a long time. If you are afraid of sticking, you can add a little oil after turning the bread and move the bread to make the bottom get a little oil so it is not easy to stick b>




锵锵锵~The first wave is out!



look at this Flowing down sugar filling with creamy flavor Slightly sweet crust! Don't imagine it yourself, if you don't make it yourself, you will be sorry for your drooling!

The second one I made with pumpkin premix, ask me why I suddenly want to innovate...of course it's because of lazy! The stuffing is really delicate work,

I think there will be times in the future when I'm too lazy to make a big effort. Why don't I try to make a lazy cook first.


The material is this premixed powder and yeast first put into a bowl, add 280ml warm milk (no need to add less at this time, because no styling is needed!), add One or two tablespoons of white sugar to increase its own sweetness. Adding this amount of milk will make a thick batter that cannot be kneaded by hand.

At this time, use A large spoon (a rice spoon is also fine) scoop the batter into the pot, press lightly with a spatula to set the shape and round it a bit haha.

In this way, fry the front and back at the minimum fire for about 10 minutes each, remember to cover the pot~

Although the final product is a bit ugly, it is really fragrant. After adding milk and sugar, the taste is a lot richer, and it can be eaten with empty mouth.

The shortcomings are not without, it can be clearly seen: it is not very good-looking, because it is not very easy to shape~ So I said it is only suitable for no filling.

It is not only easy to make muffins in this way, but also saves the trouble of mixing honey and other seasonings. Even if you want to eat sweet sauce, you can use that packet of fillings and boil it yourself to make a sauce drizzle Going up (although I have no actual operation, but it must be feasible) is definitely a way to kill two birds with one stone~

I didn't say anything at the end because I wrote myself hungry and decided to go get something to eat.

I hope you all like my recipe, which may be really lazy~

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【炸鸡厨房】想要更简单的食谱？这里全都有- 松饼预拌粉两吃

之前一直观望这个牌子的几款预拌粉，却没看到有人评价的南瓜与原味这两款松饼预拌粉，虽然很担忧做出来的口味与难易程度，但我还是都试了试水~还自己瞎原创了一个不能更简单的松饼做法。

没有想到两款做出来都口味拔群！介于松饼与面包之间的口感，奶香十足。重点是冷藏之后，再加热吃也依旧松软。

这是两款适合聚餐时候一展身手以及上班族周末给自己准备早餐的好产品哦！

1）用的原味松饼粉，按照菜谱做了夹馅的流心韩式松饼。

2）直接没有夹馅，拿松饼粉做了pancake。



好了下面从第一个开始详细的讲讲

其实我仔细尝了尝两款，味道区别并不大，我并没有太尝出南瓜那款的南瓜味（。

里面是一包预拌粉，一包馅料，一包酵母。馅料我都没拆，直接用的之前做黑米糯米饼的时候的，因为他们味道一样！（对，其实我还是拆开来尝了一尝，发现并没区别所以夹住之后用了）


这个我加的是牛奶，说明里说要加280ml的温水，我就加了250g左右的温牛奶。悄悄划重点:这个依旧不能水太多，毕竟是要包馅料的，如果像我之后做没馅料的，这个就比较随意了！

混合成面团之后，包馅料之前也最好分成小的面团再包，这样大小比较一致。这个我一共分了10个面团~

包馅的过程图没有拍了我那时候手大概很脏就不想去拿手机


之后就是平底锅加油，小火焖。这个一定一定要小火然后盖锅焖，因为要等它发酵才能松软。



看到底部差不多变色了就可以翻面，是不是觉得这个面包有模有样了！

*我为了保证熟透，用最小火焖了满久的，大家如果怕糊可以在翻面之后再稍微加一点点油然后移动面包让底部沾到一点油就不容易糊了




锵锵锵~第一波出炉了！



看看这个要 流下来的糖馅加上奶香带点 微甜的饼皮！不要自己想象了，不自己做好吃一口都对不起自己流的口水！

第二款我用南瓜的预拌粉做的，要问我为啥忽然想要创新...当然是因为懒啊！包馅实在是精细活儿，

我想着以后也肯定会有懒得这么大动干戈的时候吧，不如自己先试试做个懒人料理。


材料就是这个预拌粉和酵母先放到碗里，加入 280ml温牛奶（对这个时候不需要少加，因为不需要造型了！），再加入 一两勺白砂糖，增加本身的甜度。这个量的牛奶加进去就会变成比较稠但是没办法用手捏的面糊。

这个时候，用 大勺子（饭勺也可以）挖面糊倒入锅里，用锅铲轻压来定型以及把它拍圆一点哈哈。

这样正反面最小火各煎10分钟左右就差不多了，记得盖锅哦~

最后出来成品虽然有点丑，但是真的好香，自己加了牛奶和糖之后味道丰富了不少，完全可以空口吃掉的。

缺点也不是没有，很明显能看出来：不怎么好看，因为不怎么好弄造型~所以我说它只适合做无馅的。

这样直接摊成松饼不但做法简单，也省去了配蜂蜜等调料的麻烦，就算你想吃甜的酱，也可以用那包馅料自己加水煮开调一个酱汁淋上去（虽然我没有实际操作，但是一定可行）绝对是个一举两得的方法~

结尾的话我也不说了，因为我自己把自己写饿了，我决定去吃点东西。

希望大家能喜欢我这篇可能是真的很懒的菜谱~