HAGIHARA Yuki
This month’s column theme is……. St. Valentine’s Day! I believe that openly-expressing thanks for your family, friends, lovers could be one step for be Inner Beauty!
This muffin has rich flavor of brown butter and taste of jam of sweet-sour apple & caraway being excellent with apple. It is said caraway has a very romantic power to attract one’s heart and perpetuate love.
Let’s try baking the unique sweets for this St. Valentine’s Day with making wish to such a captivating power.
Apple & Caraway Jam Muffin
For 6 muffin cups(size: 6cm)
Ingredients:
[Apple & Caraway Jam] Apple 1(250g), Caraway whole tsp1, Lemon juice tsp1, Sugar half of apple, Water tbsp1
[Muffin] Wheat flour 30g, Butter(no salt) 60g, Egg white 2, Sugar 40g, Almond powder 30g, Powder sugar 30g, Salt a little
How to: Preheat the oven to 200℃.
- Peel, remove the apple core, cut into 8 pieces, and then into 1cm slices.
Cut apple peel into a desired shape using cookie cutter. - Put sugar and water into pan and melt sugar on the medium heat. Add 1 and simmer for 10 min. Add lemon juice and caraway, remove from the heat, and let cool.
- Heat butter in the deep-bottomed pan on the medium heat until light browned. Place the pan on the wet towel let cool down.
- Whisk egg whites briskly until small frothy, add sugar, and then mix well.
- Add almond powder, powder sugar, and salt to 4 with shifting. Also, add wheat flour with shifting and mix well.
- Add 3 to 5 with passing through a sieve and swirl well until smooth.
- Fill the muffin cup half-full with 5, put 2, and cover with 6.
- Bake 7 in the 200℃ oven for 10 min. and in the 180℃ for 20 min. Let cool on the cake cooler and place apple peel on the top of each muffin.
