27's baking diary(de hong bei ri ji mei zi jiu za guo mai fen )

27's baking diary

Introduction:

"Muffin, simple, fast, delicious ~ ~"

Production steps:

Step 1: soak black currant and hazelnut in plum wine for at least half an hour.

Step 2: soften the butter, add sugar, milk powder and salt, beat with electric egg beater until the volume is bulky and the color becomes light.

Step 3: add the eggs in three times, continue to stir, each time until the eggs and butter are completely mixed, then add the next time. Stir until it is light and bulky without oil-water separation.

Step 4: add milk.

Step 5: mix the flour and baking powder evenly, sift into the butter mixture, and stir evenly to form a moist batter.

Step 6: drain most of the soaked blackcurrant and hazelnut, add almond slices to the batter, and stir well.

Step 7: put the batter into the tray and place the remaining hazelnut and blackcurrant on the surface.

Step 8: put it into the preheated oven, middle layer, up and down the fire, 180 ℃, 25 minutes, bake until the surface is beautiful golden yellow, completely expanded.

Materials required:

Low gluten flour: 100g

Blackcurrant dry: 30g

Almond slice: 15g

Hazelnut: 15g

Plum wine: used to soak all kinds of nuts

Butter: 60g

Sugar powder: 60g

Egg: 50g

Milk: 60ml

Milk powder: 10g

Salt: 1 / 8 teaspoon

Baking powder: 1 / 2 teaspoon

Note: 1. If you don't like the taste of wine, you can soak it in clean water. 2. Nuts can be changed to any flavor you like. 3. On the surface of the nuts must be soaked, keep a certain degree of moisture, so that in the process of baking, it will not scorch.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : De Hong Bei Ri Ji Mei Zi Jiu Za Guo Mai Fen