Chinese Food
Cranberry Muffin
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It's been two months since I bought the oven. Although I made some cakes and bread, I'm still a novice. I'm too complicated to make. So try to find some simple and easy to make ones. This Cranberry muffin is very sweet. With the sweet and sour cranberry, it's very delicious. Wen Wen likes eating very much. He can make breakfast or make a midnight snack. But it's better to make snacks for breakfast or afternoon tea. It's too hot to make midnight snack.
Cooking ingredients
Cooking Steps
Step1:Butter softened at room temperature. Add sugar salt. Beat with electric beater until soft and whit
Step2:Add egg white in several times. Stir evenl
Step3:Add milk in batches. Stir evenl
Step4:Add sifted low gluten flour and baking powder. Mix wel
Step5:Soak cranberries in water in advance, soften and drain. Add cranberries and mix wel
Step6:Fill in paper mold (no need to polish
Step7:Preheat the oven 170 degrees. Bake for about 25 minutes
Cooking tips:1. Butter must be softened and beaten later. Otherwise, it will not be beaten and make sugar fly in a mess. 2. Add eggs and milk in several times. Otherwise, there will be separation phenomenon. 3. After adding flour and cranberry, don't stir them too much. Just mix them well. Otherwise, the cake will taste hard. 4. Soak cranberry and soften them before using. 5. Eggs don't need ice. The best way is from Take it out of the refrigerator and warm it up at room temperature. Or it's room temperature. 6. Put it into the paper mold without flattening. The volume of the cake will further increase during the baking process. After baking, the shape will be very nice and the cooking will be delicious.
