Chinese Food
Coarse oatmeal Muffin Cake
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I'm going to work tomorrow. I've finished a long holiday. But I'm a little disappointed. There's no doubt. I'm lazy. Bake a coarse grain of oatmeal muffin to yourself. Full of blood to revive.
Cooking ingredients
Cooking Steps
Step1:Family photo of required material
Step2:Preheat the oven 200 degrees. Touch one cake six times.
Step3:Crush the biscuit with a rolling pin. Today, we use two funny big chocolate cookies. It's better to crush them across the packaging bag.
Step4:The crushed biscuits are about 20g. In fact, there is no need to put biscuits here. Use the same amount of low powder instead. Only more biscuits are bought during the new year. Try to add them this time. The finished cake has the flavor of chocolate but is not sweet and greasy. The effect is good. I've tried to add digested biscuits before. It's healthier and tastes good.
Step5:Pour low flour, baking powder, oats, salt and sugar into the biscuit crumbs. Because I don't like special sweetness very much. The sugar here is the minimum amount of 10G. It can be adjusted according to personal taste.
Step6:Use silica gel scraper to mix the powdery materials slightly and put them aside for use.
Step7:One egg is about 40g, break it up for use. You don't need to beat it here. It's just like when cooking. Beat the egg yolk evenly.
Step8:Take a new container and weigh 80 ml of mil
Step9:Add corn oil to the milk. Jun Zhi's original formula is 30ml. I feel it's too oily. Reduce it to 10ml. You can adjust it according to your taste here. However, if the amount of oil increases, reduce the amount of egg liquid accordingly. Ensure that the total amount of wet materials other than milk is 50ml, so as to prevent the cake from being too wet during later baking and not easy to bake.
Step10:Mix the milk and corn oil by hand.
Step11:Add 40ml of egg liquid. Stir evenly with egg puff. The wet material here is ready
Step12:Pour the prepared dry material directly into the wet material without sieving.
Step13:Use a silica gel scraper to quickly mix the two evenly. It's OK without dry powder. No need to mix too much.
Step14:Pour evenly into the prepared cake mold. I'm used to baking small cakes. It's easy to control the amount of cake so that I don't eat too much. If you like Muffin Cake with mushroom head, you can bake four.
Step15:Place in the middle layer of the preheated 200 degree oven. Bake for about 12 to 18 minutes. Depending on the temperature of each oven. My oven is just 15 minutes good.
Step16:This is the state of baking for 10 minutes. It has expande
Step17:
Step18:
Cooking tips:1. This recipe originated from Junzhi's blog Cranberry Muffin Cake. It has been made many times and adjusted to your favorite taste. 2. At the beginning of Jun Zhi's blog, I have literacy for muffin or Muffin Cake. If you are interested in it, you can read the original. I prefer this traditional Muffin Cake. It tastes rough but attractive. This cake is often used with white coffee. Because the sugar content has been reduced to the lowest. It's just good to match with slightly sweet white coffee. 3. The traditional Muffin Cake is actually very simple. To put it bluntly, it is made by mixing the dry and wet powder materials and baking them. It's very simple, so the powder materials in it can be replaced. The total amount is about the same. Because I'm just a novice in baking for less than a year. The recipe is a little wordy. Please forgive me. There are skills in making delicious dishes.
