Bolo de Arroz

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

   Ca. 2 min.

2. 2

   In a medium bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients together ensures the baking powder is evenly distributed for a consistent rise.

3. 3

   In a separate large bowl, use an electric mixer to cream the softened butter and the batter sugar until the mixture is light and fluffy.

   Ca. 3 min.

   Kokkens note: This step incorporates air into the batter, which helps create a lighter texture.

4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Ca. 2 min.

5. 5

   Mix in the lemon zest.

   Ca. 1 min.

6. 6

   Alternately add the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients.

   Ca. 3 min.

   Kokkens note: Mix on low speed until just combined; overmixing can result in tough muffins.

7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

   Ca. 2 min.

   Kokkens note: An ice cream scoop can help portion the batter evenly.

8. 8

   Sprinkle the topping sugar evenly over the top of each muffin.

   Kokkens note: This creates a slightly crunchy, sweet crust.

9. 9

   Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

   Ca. 25 min.

10. 10

    Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

    Ca. 5 min.

    Kokkens note: Cooling on a wire rack prevents the bottoms from becoming soggy.