Chinese Food
Blueberry coconut Muffin Cake
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Muffin has always been one of my favorite desserts. This Muffin Cake I choose is corn oil. With coconut and dried blueberries, the taste and taste sublimate. The soft and wet cake bites sweet and sour blueberries. It's really a moment of happiness.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients and weigh.
Step2:Put the eggs into a large mouth appliance, add icing sugar, and beat them evenly with a hand beater. (be sure to use frosting or powdered sugar. It's delicate and instant
Step3:Add corn oil again. Continue beating until the oil and egg mixture are integrated.
Step4:Add milk. Beat well.
Step5:Add coconut. Mix well.
Step6:Finally, sift in the baking powder and low gluten flour and mix them in a zigzag shape.
Step7:The batter is delicate without dry powder.
Step8:Add dried blueberries. Mix well.
Step9:Prepare 6 paper holders. Put the paper holders into the mold, as shown in the figure.
Step10:Then pour the cake liquid into the paper holder. Put a few blueberries in each paper holder. Shake the mold gently. Shake the bubbles out.
Step11:Put the mould into the middle layer of the toaster. Bake for 25 minutes in the upper and lower tubes at 170 °. (oven time and temperature are for reference only
Step12:The fragrant Muffin Cake came out.
Step13:It's not sweet or greasy. It's delicious.
Step14:Look closely. It's necessary for afternoon tea.
Cooking tips:The quantity is 6 cups. It can be increased or decreased according to the demand. The specific temperature and time of the oven shall be determined according to the performance of the oven. There are skills in making delicious dishes.
