Bicolor muffin with coffee cream
Level: Medium
Cooking time: 35 minutes
Portions: 5 People
Ingredients
- 80 g egg white
- 20 g Seed oil
- 30 g Water
- 70 g type 2 flour
- 20 g Corn starch
- 30 g Cremadelizia Caffè Babbi
- 1 tsp Powdered chemical yeast
- 2 teaspoons of soluble coffee
- 60 g Erythritol or other sweetener
Preparation
- First, pour 5 teaspoons of Cremadelizia Caffe Babbi into 5 squares of an ice mold lined with cling film. Place in the freezer for about 2 hours.
- Whip the egg white with the sweetener until stiff. Add the oil and mix with a whisk.
- Sift the baking powder and corn starch. Mix with the flour and add to the whipped egg white. Also add the water and mix.
- Set aside 5 tablespoons of dough and add the instant coffee to the remaining dough. Mix well to melt the coffee.
- Pour the coffee mixture into the muffin molds. Dip the frozen cubes of Cremadelizia Caffe Babbi in the middle of the mold and cover with the white mixture. Also add a few coffee beans to taste.
- Bake the muffins in the preheated oven at 180 ° C for about 30 – 35 minutes.
Ingredients
- 80 g egg white
- 20 g Seed oil
- 30 g Water
- 70 g type 2 flour
- 20 g Corn starch
- 30 g Cremadelizia Caffè Babbi
- 1 tsp Powdered chemical yeast
- 2 teaspoons of soluble coffee
- 60 g Erythritol or other sweetener
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