Cranberry Muffin Cake
In my spare time on Sunday afternoon, I made a cranberry muffin cupcake. Without a special paper cup, I used an aluminum cup mold instead. I didn't care about the form, but about the internal taste and taste buds.
Step 1 . 300g of low gluten flour, 150g of butter, 160g of sugar powder, 18g of baking powder, weigh and reserve.
Step 2 . 150ml milk for standby.
Step 3 . Mix the low gluten flour with baking powder and sieve.
Step 4 . Beat two or three eggs.
Step 5 . Mix the butter softened at room temperature with powdered sugar, and add the powdered sugar in 2 to 3 times, each time with an egg beater.
Step 6 . Beat until it becomes white and thick cream.
Step 7 . Add the egg liquid in two times and stir well with the egg beater.
Step 8 . Pour in 1/3 of the low gluten flour and mix well with the egg beater.
Step 9 . Add 150-160ml of milk and stir it into batter with an egg beater.
Step 10 . Add two thirds of the low gluten flour, cut and mix with a scraper until the particles are eliminated.
Step 11 . Finally, it becomes very thick batter.
Step 12 . Soak the dried cranberries in warm water, drain and add to the batter.
Step 13 . Continue to stir evenly with scraper.
Step 14 . Brush the mould with oil, pour in the mixed batter, and scrape the surface. Shake a few times to make bubbles.
Step 15 . Preheat the oven for ten minutes, set the temperature at 180 degrees, and heat it up and down. Bake for 25-30 minutes. (Adjust the baking time according to the size of the mold)
Step 16 . The aroma is delicious, and the crisp cranberry muffin cupcake is ready! Fragrance!
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