Chinese Food
Rum raisin cream muffin Muffin
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I'm not addicted to making muffins recently. I made this kind of rum raisin last night. The book says that it uses the commercially available rum raisins. I didn't see it. It's a small raisin made by the old farmer of the orchard. It's delicious. Maifen is suitable for overnight eating. Let it have a process of returning oil. The surface will become more moist, softer and more sticky
Cooking ingredients
Cooking Steps
Step1:First of all, we need to prepare the materials and some preparations. We need to prepare butter, eggs and milk in advance to recover to room temperatur
Step2:40g raisins in rum for about 20 minute
Step3:The paper holder is put into the mold for standb
Step4:Low powder, baking powder and salt are mixed, and then the oven is preheated to 190 degree
Step5:Rum raisin cream cream cream cheese 75g softened at room temperature. Add 15g sugar powder and 30g chopped raisin, mix wel
Step6:Pour butter, brown sugar and sugar into the bow
Step7:Whisk the egg beater to a low level until the sugar melts. The butter cream is white and fluffy, then add the yogurt. Stir evenl
Step8:Add the whole egg liquid 34 times. Use the beater to stir it fully every time. Avoid oil-water separation
Step9:Add one third of the sifted powder. Stir quickly and add half of the milk. Stir wel
Step10:Add another half of the powder. Stir quickly and then add half of the milk. Stir well and then add the last powder and mix evenly
Step11:It's very convenient to use a scraper and spoon with the batter. Put half of the batter on the tray first. Press flat with a spoon. Fill the bottom of the tra
Step12:Add the rest of the batter. Press with a spoon to smooth the hole in the middle
Step13:Add rum raisin crea
Step14:Garnish with the remaining drained raisins. Sprinkle with almond slices
Step15:Bake in a preheated 190 degree oven for 25 minute
Step16:After baking, connect the molds and put them on the cooling frame to cool them thoroughly before demouldin
Step17:It will look better if you pour some icing sugar at the end. Icing sugar is 25g icing sugar and a teaspoon of water
Step18:Don't let it come off and on when you're drenched. It's not good to see. Make it in one go. Circle the surface of muffi
Step19:It's just a delicious muffi
Step20:It's better to eat in one day. Keep it at room temperature if you can't finish eating
Cooking tips:1. The best choice for butter is fermented butter. I use the president's salt free butter. 2. Brown sugar is easy to absorb moisture and agglomerate. It must be broken up and reused. It's recommended that Taigu golden brown granulated sugar. It's clear-cut and tastes moderate but not greasy. 3. The mold uses the wk9020 mold with wk9282 paper holder. The quantity is exactly one plate. 4. Put the batter into the paper holder twice. After pouring in half, use a spoon to fill the bottom and then pour the remaining half. This will help the bottom to be complete. The mushroom head can also burst out. 5. Don't worry about demoulding after baking. Cool the cake with mold Shelf cooling and demoulding 6. One tablespoon in the formula is 15ml and one teaspoon is 5ml. Please be sure to use the standard measuring spoon to make dishes delicious.
