Quinoa raisin dry marfin
By VicentaLakin
A couple of raisins, a real taste, for breakfast or tea. Even baked whites can easily handle it. Quinoa powder enriches the nutrition of this marfin。
Recipe Recommendations
- low-gluten flour 160 grams
- quinoa flour 40 grams
- baking powder 1/2 tsp of
- raisins 100 grams
- rum 80 grams
- whole egg 110 grams
- brown sugar 100 grams
- corn oil 100 grams
- milk 120 grams
- vanilla extract few drops of
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Quinoa raisin dry marfin
1
Large photo of materials; raisin and rum soft, at least 30 minutes
2
All eggs and yellow sugar
3
When you're even, add corn oil
4
It's mixed with milk, vanilla, in the form of a liquid that's integrated; vanilla can also be desired, but not excluded
5
Low-banded flour and powdered powder are sifted into yolk and then into quinoa
6
Scratched with a razor in an irregular direction
7
The soft raisins are dryed into the paste and evenly mixed; the preheat oven starts at 180 degrees
8
Put a little spoon into the marfin paper cup
9
(A) PLACING THE MAFFANE CUP CODE ON THE GRILL AND DELIVERING IT TO THE PREHEATED MID-LEVEL OF THE LONG CR32KEA OVEN, 180 DEGREES, WITH THE "BACK WIND TO HEAT" AND ABOUT 30 MINUTES
10
When it's out, it's cool
11
It smells good. It tastes realQuinoa raisin dry marfin Make Tips
Puffed with powder without aluminum and powdered with powder, it is safe to use it; the face of the mannequin can be covered with a shampoo for about 20 minutes; the paste will be smoother; the time and temperature of the operation will be adjusted by the size of the glass and the actual situation of the oven。