Mini apple muffins and custard

Preparation

1. We weigh the milk and oil and reserve. To weigh these liquids it is best to do it in containers that we will place on the lid.

2. We put the sugar and the lemon peel in the glass. We program 30 seconds, progressive speed 5-10. We take out and reserve.

3. Without washing the glass we put the mariposa on the blades. We add the 2 egg whites with the salt and we program 3 minutes, speed 3 1/2. Once assembled, we take them out to a large bowl and reserve them.

4. Even with the butterfly on, add the egg yolks and the sugar with lemon peel that we had crushed at the beginning. We program 1 minute, speed 3 1/2.

5. Next we program speed 3, without programming time, and we incorporate both the milk and the oil through the bottle.

6. Now we open the lid of the machine. We remove the butterfly and add the flour and yeast. We mix 30 seconds, speed 4. We put the dough in a bowl, mix with the whites that we had reserved with the help of a spatula so that they do not fall and cover with transparent film (or also inside a tupper) and let the dough rest in the refrigerator for half an hour.

7. We place the paper molds in a rigid mold for minimagdalentas. Then we are filling these papers with the dough until half. We add a teaspoon of pastry cream (recipe here) and cover with more dough. In total we must fill them 3/4 parts.

8. We place the apple slices carefully on each mini cupcake. Bake at 220º for 8 minutes.

9. While the muffins are baking, we prepare the peach jam with the 2 tablespoons of water in a bowl. We stir well with a fork and prepare a kitchen brush.

10. We remove the tray with the muffins from the oven. We paint them with the peach jam and bake for another minute. We take out and ready !!