Cranberry cupcake
Ingredients: salt,milk,the cranberry,salad oil,fine sugar,low powder,whole egg
Recipe Recommendations
- whole egg appropriate amount
- low powder 70 grams
- salad oil 15 grams
- milk 15 grams
- the cranberry appropriate amount
- fine sugar 80 grams
- salt 2 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cranberry cupcake
1
Ingredients: 2 whole eggs, 80 grams of fine sugar, 2 grams of salt, 70 grams of low flour, 15 grams of salad oil, 15 grams of milk, cranberries.
2
Put the eggs in a bowl.
3
Add fine sugar and salt while beating and stir well.
4
Place the egg basin in a hot water basin and use an electric egg beater to quickly beat until the volume of the egg paste becomes twice as large, then change to slow speed and stir until it is white and thick. At this time, use the egg beater to lift the egg paste for 1 minute. Don't drip, and it won't disappear immediately if it drops.
5
Pour in the sifted low flour and mix well.
6
Mix 1/3 of the batter with the salad oil and mix well, then turn the batter into the remaining batter and mix well.
7
Add milk and continue to mix well.
8
Pour the batter into a paper cup, sprinkle with the dried cranberries, lightly tap out the air, and place it into a preheated 150-degree oven, middle layer, and heat up and down for about 10 minutes.