Chinese Food
Cranberry muffin cup
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Muffin cake recipes are not as rigorous as cookies (cookies are easy to have clear lines only by strictly following the recipe). The proportion of Muffin Cake oil and flour is very random. If you want to be fragrant, wet and smooth, you need more oil and less powder. If you want to be dry, you need more powder and less oil. This time, I choose the same amount of oil and powder. A large bag of 50g cranberries can't be used up on the surface. It's hard to chew the big ones in the paste. Finally, I decide to eliminate them all. Most of them are finely cut. Mix them in the cake paste to increase the flavor. In fact, raisins can do the same. -
Cooking ingredients
Cooking Steps
Step1:Prepare materials (45 cups. Medium
Step2:Pour rum into cranberries. Add some water and soak for 20 minutes. In fact, no rum can be dispensed with, or soaked in red win
Step3:Leave the cranberries on the surface of muffin. Crush the rest with a knife for later us
Step4:In butter softened at room temperature. Add sugar and beat with egg beater
Step5:It's a little fluffy when it's whit
Step6:Then add the egg mixture (egg yolk mixture) at least three times. Mix the butter and egg well each time
Step7:Then sift in low powder, milk powder and baking powder. Mix evenly with light han
Step8:Add chopped cranberries nex
Step9:Mix evenl
Step10:Preheat the upper and lower tubes 180 degrees in the oven. Spoon the cake into muffin's cup. I'd like to see the cake turn out a lot of noodles. It's 90% full. It's only enough for four cup
Step11:Decorate the reserved cranberries on the top. Put them in the middle of the oven. Heat up and down for 20 minutes at 180 degrees. Observe the time in different ovens
Step12:It's thick. It's really good hair ~ ~ fragrant
Cooking tips:This recipe can hold 45 cups of medium muffin cup. The large muffin cup needs to be cut off half of its height. It can hold about 3 cups. There are skills in making delicious dishes.
