Chinese Food
Cranberry Muffin Cake
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In my spare time on Sunday afternoon, I started to make a cranberry muffin cupcake. Once again, I experienced the fun of baking. The so-called muffin Cupcake needs paper cups to make cake holders. However, there is no paper cup dedicated to this kind of cake in my family, so we use aluminum cups and drinking cups instead. I don't care about form. I care about the taste buds.
Cooking ingredients
Cooking Steps
Step1:150g butter (softened at room temperature), 160g sugar powder, 300g low gluten flour, 17g-18g baking powder, 100g dried cranberry. Spare.
Step2:Milk 150ml spare.
Step3:Break up 2-3 eggs for use.
Step4:Sift the low gluten flour and baking powder.
Step5:Soak the dried cranberries in warm water until they are soft, then drain and set aside.
Step6:Soften the butter with an eggbeater. Add sugar powder twice or three times. Beat evenly each time until it turns white and creamy.
Step7:Just beat it into a thick white cream like paste.
Step8:Add the broken egg mixture. Add it in two or three times. Beat evenly each time.
Step9:Add a third of the flour. Mix well with the eggbeater.
Step10:Add the milk. Mix well with the eggbeater.
Step11:Then add the remaining two-thirds of the flour. Use a scraper to cut, mix and stir to make a thick batter.
Step12:Pour in the dried cranberries. Stir well with a spatula.
Step13:Spoon the batter into the mould and fill it up.
Step14:Preheat the oven for ten minutes. Bake at 180 ℃ for 25-30 minutes.
Step15:The cranberry Muffin Cake is out.
Cooking tips:Adjust the baking time according to the size of the paper cup and the characteristics of the oven. If the appearance is not golden and crisp enough, the baking time can be appropriately extended. There are skills in making delicious dishes.
