The cranberry laced maffin
By VicentaLakin
The recently made husband said he had to cook for himself, and it was really hard to watch and eat. Well, I couldn't help it; I had to tell him I was working on something better to cook for him when I returned to Shanghai. Pandan Leaf, also known as Shanlan, is a common spice leaf in South-East Asia; it grows over the years and is used extensively. It is usually possible to make sweets, chickens from Hainan, sugar, pastries, etc. It can even be used to get to the ground, and recently I have made a few sweets out of scabs; I can't find my home in Shanghai. If there is no fresh scab leaf, it can also be replaced with scabs, and scab juice can be replaced with milk; it's nice to have almond chips on the surface。
Recipe Recommendations
- Muffin premix 500G
- colorful leaves 5 pieces
- eggs 4 capsules
- water 200ml
- edible oil 160ml
- cranberry jam appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for The cranberry laced maffin
1
FIVE SCAVENGING LEAVES AND 200 ML WATER WERE PLACED IN THE SHREDDER AND THE SLAG WAS CRUSHED, AND 150 ML SCAVENGING JUICE WAS POURED OUT。
2
Eggs are mixed with egg-pumpers and then added to the flavour。
3
Continue to mix eggs for approximately 2-3 minutes。
4
Add edible oil。
5
加入食用油后Continue to mix eggs for approximately 2-3 minutes。
6
Maphine premix powder is sifted in egg fluids when mixed equally。
7
Scratch it evenly。
8
Put the cake in the membrane and add cranberry jam。
9
Then you can keep the cake in eights; you can spray almond chips; and you can warm the oven 180 degrees for 20-25 minutes。