Easy to use -- banana blackcurrant Muffin(jian dan yi shang shou xiang jiao hei jia lun mai fen )

Easy to use -- banana blackcurrant Muffin

Introduction:

"It's been a long time since I wanted to make this banana muffin. There are no ripe bananas at home, so it's been shelved. In fact, muffin is most suitable for novice baking. It's simple and fast, and can be done in half an hour. Dad's words "daughter, this is the best little cake I've ever eaten" made me have a great passion for baking. Compared with the whole egg sponge cake, which is complex and easy to defoaming, this Muffin Cake is more suitable for my family's taste, and the whole family is full of praise for it

Production steps:

Step 1: sift the low gluten flour, baking powder and soda powder in advance. Add a large amount of blackcurrant to the powder.

Step 2: peel the banana and put it in the fresh-keeping bag. Press it into mud with a rolling pin.

Step 3: mix corn oil and sugar well.

Step 4: add milk and stir well.

Step 5: add banana puree and stir well.

Step 6: add the egg and stir well.

Step 7: in fact, so much wordy, that is to mix all the wet materials. You can mix whatever you want.

Step 8: pour in the sifted low gluten flour mixture.

Step 9: use a rubber scraper to quickly turn and mix evenly, so that the powder material can be mixed to a rough wet state. (remember to over stir, otherwise it will affect the taste)

Step 10: put the batter into a paper mold and sprinkle the remaining blackcurrant on the surface.

Step 11: put into the oven preheated at 180 ℃, middle layer, up and down the fire, 20 minutes, the surface is light golden.

Step 12: the expansion is so high, like hills. It tastes great when it's hot. It tastes solid and sweet. It meets the health standard~~

Materials required:

Low gluten flour: 120g

Corn oil: 30g

Egg: one (about 60g)

Milk: 40g

Banana puree: one (100g)

Sugar: 30g

Blackcurrant: 30g

Baking powder: 3 / 4 tsp

Baking soda: 1 / 4 tsp

Note: This muffin is made by traditional method. Traditional method was popular when muffin first appeared. Until now, it is still popular in many areas, such as Australia. In the traditional method of making muffin, only vegetable oil is needed. Of course, you can also use butter, but you need to melt it into a liquid like vegetable oil. ① The basic process of the traditional method is: mix all the wet materials (oil, milk, eggs, etc.) evenly, and mix the dry materials (flour, salt, baking powder, sugar, etc.) evenly in another bowl, then mix the two mixture evenly, and immediately bake in the mold. ② Note: when the dry and wet mixtures are not mixed together, they can be kept for a long time, but once mixed, they must be baked immediately, otherwise it will affect the expansion of muffin. ③ Advantages: it's very simple. ④ Disadvantages: the texture of muffin is rough and not as delicate as cake. Therefore, in many baking books, muffin is not classified as "cake", but as "simple bread".

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jian Dan Yi Shang Shou Xiang Jiao Hei Jia Lun Mai Fen