Sugar preserved dried fruit Muffin
Step 1 . Mix the low gluten flour and BP flour, sieve them well and set them aside. Rinse the sugar powder on the surface of the candied fruit with water and then control it to dry for use.
Step 2 . Soften the butter at room temperature.
Step 3 . Then add sugar and salt several times.
Step 4 . To prevent the separation of eggs and butter, add 2 tablespoons of low gluten flour to 2.
Step 5 . Then add honey.
Step 6 . Next, add the egg liquid at room temperature in three times, and stir quickly and evenly to promote softening.
Step 7 . Then add the sifted flour and BP powder.
Step 8 . Finally, add milk and candied dried fruit.
Step 9 . The best state of mixing is to hang upside down on the scraper.
Step 10 . Then put the spoons into the paper cups.
Step 11 . Preheat the 180 degree oven and bake for 20 minutes.
Step 12 . Take it out with insulated gloves, put it on the net and cool it thoroughly before eating.
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