Cranberry muffin Cupcake
Introduction:
"I just can't be idle, but I don't want to make complicated ones, so I have to make this kind of cranberry Muffin Cake, a super simple quick cake with zero failure! But this time, I was a little disappointed. I can only put three cups. Maybe my paper cup is a little big... So this is the weight of three big paper cups. Please pay attention to it. "
Production steps:
Step 1: prepare the materials
Step 2: put milk and vegetable oil in a bowl and stir slightly
Step 3: add the egg liquid that has been dispersed and stir well
Step 4: add the sugar and stir well
Step 5: mix the flour, baking powder and salt evenly, sift into the milk and egg liquid, cut and mix evenly with a scraper, and do not stir in circles
Step 6: add the dried cranberry, cut and mix until even, without stirring many times, the batter looks rough at this time
Step 7: oven 180 degrees for 10 minutes, cake paste into the cup mold, 2 / 3 full, baking 180 degrees, middle, 25 minutes
Materials required:
Low gluten flour: 100g
Baking powder: 6 g
Egg: 20g
Vegetable oil: 30g
Fine granulated sugar: 30g
Salt: 1g
Milk: 80g
Dried Cranberry: 40g
Note: 1. Add the sifted dry materials, and do not stir in circles when stirring, so as to avoid gluten in dough. 2. Dry materials and wet materials should be mixed into batter and baked as soon as possible, so that the baked cake can expand higher. 3. The vegetable oil here can also be changed into butter, but the butter needs to be heated and melted Liquid and then 4, paste in a paper cup should not be more than 8 full, otherwise it will expand too much and overflow
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: sweet and sour
Chinese PinYin : Man Yue Mei Mai Fen Zhi Bei Dan Gao
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