Coconut Latte Mushroom Head Muffins (Makes 4)
Muffin Ingredients: – 110g Whole Egg Liquid – 30g Espresso Concentrate – 130g Milk – 60g Fine Sugar – 2g Salt – 190g Low-Gluten Flour – 20g Cornstarch – 30g Milk Powder – 10g Baking Powder – 80g Butter Caramel Almond Topping Ingredients: – 20g Fine Sugar – 10g Honey – 15g Whipping Cream – 15g Butter – 50g Sliced Almonds – Appropriate Amount of Decorative Coconut Flakes Preparation Steps: 1. Melt butter in warm water beforehand and set aside. 2. In a bowl, combine whole egg liquid, fine sugar, and salt. Mix well. 3. Add milk and coffee liquid to the mixture. Stir until incorporated. 4. Sift in low-gluten flour, cornstarch, milk powder, and baking powder. Mix thoroughly. 5. Gradually pour in the melted butter while stirring continuously. 6. Transfer the batter into a piping bag and refrigerate for 1 hour. 7. For caramel almonds: Combine all ingredients except sliced almonds in a saucepan. Cook over low heat until bubbles form and the syrup turns caramel-colored. Turn off heat, add sliced almonds, and mix evenly. 8. Pipe the batter into molds (with paper liners at the bottom). Top with caramel almonds and coconut flakes. 9. Bake in a preheated oven at 180°C upper heat and 190°C lower heat for approximately 30 minutes. Note: Oven variations may require adjusted time/temperature. 10. Cool completely before removing from molds and serving.
