The cranberry marfin cake
By VicentaLakin
The MuffinCake that we usually eat now belongs to American marfins, usually with powdered powder and little soda as a tip for roasting. It's very distinctive, it's slightly wet, it's thick, it's very different from a light, delicate twirl cake. It's because Muffin's tissue is rougher than cakes, so many of them are classified in baking books as fast bread. People tend to prefer a variety of foods at the top, such as chocolate shredding, blueberries, etc. In addition, the maffin cake is a cake that is particularly suitable for new hands. It is simple and successful. Let's not be discouraged, let's make a marfin cake and get back to faith
Recipe Recommendations
- low-gluten flour 130g
- butter 100g
- dried cranberries 60g
- eggs of 2
- fine sugar 50g
- baking powder 2g
- sweetening
- baking
- an hour
- simple
Steps for The cranberry marfin cake
1
Prepare material (low-banded flour mixed with powdered powder sifted, cranberry dry shredding backup)
2
The butter room is softened by the addition of fine sugar, which is used to lighten the colour with an egg batter。
3
Three more rounds of egg fluids, each fully modulated and then added。
4
It's also sifted with low-strength flour and powdered powder。
5
Put most of the cranberry in pieces and mix。
6
Put the pasta in a one-time flower bag, cut the tip, squeeze it into the cup, and it's eight minutes。
7
The rest of the cranberries are scattered over the surface。
8
Put it in a pre-heat oven, 180 degrees up and down, 20 minutes to bake。