Cranberry cornflake Muffin
Introduction:
"Just a little cornflake can survive for a long time, just for this muffin. I've been too lazy to do it. Muffin is a kind of polysaccharide and oil food, which has no power. Until I can't stay any longer, I turn over the plan that has been shelved for at least half a year while there is no plan the next day. And the result is given to the children during the winter vacation. Crisp cornflakes, sweet and sour cranberries, soft and oily taste, will attract people to like. Keep anxious temper oven, never leave. Sometimes it's reduced, sometimes it's lowered, sometimes it's raised, and finally it's baked
Production steps:
Step 1: Materials
Step 2: melt the butter
Step 3: pour in cornflakes, mix well and set aside
Step 4: add honey to the whole egg and mix well with the egg beater
Step 5: pour in corn oil and stir well
Step 6: add orange juice and stir to form a uniform liquid
Step 7: mix low gluten powder, baking powder and baking soda, sift into liquid and mix well
Step 8: pour in the cranberries
Step 9: mix well
Step 10: pour the batter into the paper mold and fill it with 7 minutes
Step 11: put some cornflakes on the surface
Step 12: put into the oven, middle layer, 180 degrees up and down, bake about 25 minutes
Step 13: the cake is puffed, golden on the surface and baked
Materials required:
Low gluten powder: 80g
Whole egg: 1
Honey: 40g
Corn oil: 50g
Orange juice: 25g
Baking powder: 1 / 2 teaspoon
Baking soda: 1 / 4 teaspoon
Dried Cranberry: 30g
Butter: 10g
Cornflakes: 15g
Note: butter can also be melted by microwave heating. When mixing flour paste, use a rubber scraper to turn it in an irregular way to prevent gluten in flour. Baking time and power should be adjusted according to the actual situation of the oven.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Man Yue Mei Yu Mi Pian Ma Fen
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