Raisin Vanilla Milk Muffin Cake
Introduction:
"I always want to make cupcakes because I can make colorful cakes. It's so cute, especially the pink cake. I can't resist the temptation. A few days ago, I bought a piece of red food pigment, which can finally be my dream cake. First of all, let's make the bottom of the cupcake. I don't like butter and the taste, so I used corn oil to make the traditional Muffin Cake - Vanilla Milk muffin. "
Production steps:
Step 1: soften the raisins with hot water.
Step 2: pour egg, corn oil and milk into a large bowl.
Step 3: add sugar and salt and stir well with a spoon.
Step 4: pour dry ingredients such as low gluten flour, baking powder and vanilla powder into wet ingredients.
Step 5: turn from the bottom to the top with a rubber knife and mix evenly (do not stir in circles), until the flour is completely wet.
Step 6: add the soaked raisins (to drain water), continue to stir a few times, if the batter looks rough and caking, do not continue to stir.
Step 7: put the batter into the decoration bag, squeeze it into the mold, 2 / 3 full, do not fill it.
Step 8: put it in a preheated oven at 180 ℃ and bake for 25 minutes until the surface is completely expanded and golden yellow.
Materials required:
Low gluten flour: 100g
Egg: 20g
Milk: 80g
Raisins: 30g
Fine granulated sugar: 20g
Corn oil: 20g
Salt: 1.25ml
Baking powder: 5ml
Vanilla powder: 1.25ml
Note: * if you like the flavor of butter, you can change the corn oil into the same amount of melted butter. **You can change raisins into your favorite nuts. **If you don't have vanilla powder, you can leave it alone. It's raisin and milk muffin_ ∩)O~。
Production difficulty: simple
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : Pu Tao Gan Xiang Cao Niu Nai Mai Fen Dan Gao
Raisin Vanilla Milk Muffin Cake
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