Cranberry cupcakes
By VicentaLakin
There's some cream left over from the egg tart, and every time you try to make different foods. This time, I'm going to add cream instead of milk to the cake. The cream is thick, the powder is going to be a little less, the smell of milk is going to be a little warmer than milk. I added some cranberry to dry. A little sour. It's great. It's worth recommending. Can't see butter but can taste cream. The cupcakes are easy to operate, the success rate is high, and mothers with babies can try to cook for their kids. Put the cream in the cake and eat it healthier。
Recipe Recommendations
- eggs of 5
- low-gluten flour 60g
- fine sugar 80g
- the cranberry 30g
- light cream 60ml
- corn oil 40ml
- salt 1g
- lemon juice 3 drops
- sweet and sour
- roast
- three-quarters of an hour
- ordinary
Steps for Cranberry cupcakes
1
Preparation material。
2
Protein clean separation。
3
The fine sugar goes into the yolk。
4
I'm going to hit it with oil。
5
Add the light cream to flatten。
6
Sift in flour。
7
Smash it in an irregular direction. Smash the yolk paste。
8
Protein and a few drops of lemon juice were added three times with fine sugar to a hard bubble。
9
Dig a third into the yolk paste。
10
Smash from top to bottom。
11
Put the yolk paste in the protein cream. even
12
Cranberry with some low-banded flour。
13
Down into the cake。
14
Quick blend。
15
Put the cake in the cup, eight points full。
16
Put it in preheat oven 150 degrees 45 minutes, top-fire, lower-middle。
17
Baked cake cool。
18
You can squeeze some cream。Cranberry cupcakes Make Tips
1. Cream is thick and flour is relatively low. 2. The roasted cupcakes will be roasted slowly with a little fire, so that they can be roasted with less retortion。