Chinese Food
Yogurt Cranberry Muffin
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Muffincake Muffin Cake is a zero difficulty cake. Kwai Fu is very fast. It is especially suitable for beginners. The usual way is to mix all the ingredients well. The taste is a little solid. This recipe is made by emulsifying butter and egg liquid first. The muffin will be softer
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Add sugar. Beat with electric beate
Step2:Add egg liquid at room temperature in several times. Add a small amount each time. Mix well and add another time. This is not easy to separate oil and water
Step3:The butter is light and glossy
Step4:Sift the low flour and baking powder. First half the flour and half the yogurt into the butter and mix well
Step5:Leave a small amount of dried cranberries. Pour the rest into the batter. Pour in the rest of the powder and yogurt. Mix well togethe
Step6:Put the batter into the decoration bag. Squeeze it into the mol
Step7:Leave the dried cranberries on the surface. 180 degrees. Heat up and down the middle layer for 15 minutes (please adjust the temperature and time in combination with your oven
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Cooking tips:1. When mixing the batter, as long as the materials are all wet. Do not over mix. Avoid gluten. 2. The mold is learning kitchen 12 even Mini muffin mold. Just one whole mold component. If you use other molds, please make dishes according to the size conversion.
