Cranberry Muffin
Introduction:
"I haven't eaten muffin since I was a child, so I was very curious. Once when my baby picked one for me, I also bought one at the price of 16 yuan. I thought how delicious it was, but I was disappointed. Maybe it was a matter of personal taste. When I learned to bake, I started to stir up muffin. At that time, I didn't say it. I put too much baking powder and it had a taste. I threw away all the things that had been tossing for a long time, so muffin was left behind. Today, the baby said, "this Cranberry is delicious." I immediately thought of the cranberry muffin, so I immediately started to make it. It grows tall and tastes delicious. Compared with the cake, it's simpler and faster. It's a very good choice for novice bakers to start from this. "
Production steps:
Step 1: prepare raw materials
Step 2: add sugar to the butter and let it soften
Step 3: beat the egg beater until loose
Step 4: add the egg liquid in several times, and continue to beat evenly with the beater
Step 5: add milk and low gluten flour, mix well
Step 6: add the right amount of cranberry
Step 7: put it into muffin paper cup, 7 points full
Step 8: put a few cranberries on the surface, put them in the oven, heat up and down, 180 degrees, middle layer, bake for about 25 minutes
Materials required:
Low gluten flour: 100g
Egg: one
Butter: 60g
White granulated sugar: 60g
Milk: 70g
Cranberry: moderate
Baking powder: 2G
Note: first, butter and sugar should be mixed evenly and then stirred with an egg beater to avoid splashing; second, milk and low gluten flour should be mixed with a little milk and a little flour, and then a little milk and a little flour; third, do not stir in circles when mixing, just like stir frying.
Production difficulty: ordinary
Process: Baking
Production time: half an hour
Taste: sweet
Chinese PinYin : Man Yue Mei Ma Fen
Cranberry Muffin
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