Cranberry pumpkin maffin cake
By VicentaLakin
The pumpkins for the fall and winter festival are very sweet and cheap, and it's wonderful to make a little cake. Because it has its own sweet taste, it reduces the amount of sugar in the pastry; and because of the bright colour of the sun, it makes some cold winters bright and warm. They say dessert heals, especially in the dark weather and in times of unhappiness, when eating sweets is depressive and pleasant. So use the pumpkins at home to make me some good, nutritious pumpkin mavens。
Recipe Recommendations
- pumpkin puree 170 grams
- low-gluten flour 160 grams
- eggs of 2
- salt 1 gram
- milk 60 grams
- fine sugar 40 grams
- corn oil 60 grams
- baking powder 1 tsp
- baking soda 1/2 tsp of
- dried cranberries 60 grams
- rum 50 grams
- sweet and sour
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry pumpkin maffin cake
1
Sixty grams of cranberry dry is soaked for at least one hour with 50 kroner, which makes the cranberry dry wet and soft, and rum is also a source of fresh water for the cake。
2
Pumpkin goes to the skin to cut the seeds, evaporate。
3
Pumpkin mud with cuisine sticks, no water。
4
Pumpkin maffins: cake powder, pumpkin mud, eggs, fine sugar, salt, milk, corn oil, powdered powder, little soda, blue rum-smelted cranberry dry。
5
Put the sugar in the egg bowl。
6
Smuggle evenly。
7
Pour corn oil into the egg fluid, and evenly mix it。
8
Pumpkin mud, milk into egg fluid。
9
Smash even。
10
Low-banded flour, powdered flour, small soda mixed evenly。
11
The powder mixture is sifted into a pumpkin milk egg mixture, evenly mixed with a razor, with thin, faceless thin paste。
12
Dry the cranberry into the paste and mix it evenly into the marfin paste; the rest of the rum dryed with cranberry won't fall into the paste, so the red juice doesn't make the yellow cake. Turns into light brown or red sugar, and if you don't mind the color of the product, you can pour the immersion juice into the paste。
13
The oven is preheated, with a 190/180 fire on it, and the cake is sprung into a baked cup with a spoon, which is enough for 7 or 8 minutes。
14
Paper cups covered with cake are sent to the middle of the pre-heated oven, with 190/180, 25 minutes of fire up and down, adjusted to the actual situation using the oven to prevent the cake from being cooked or overfired。
15
This is the state of Muffin in about 15 minutes, which swells very beautifully with natural cracks。
16
The baked maffine takes it out of the oven and puts it on the hanger, either hot or cold, with different flavors and tastes。
17
Cranberry pumpkin marfin cake, no eggs, no butter, laxCranberry pumpkin maffin cake Make Tips
1, Pumpkin mud can be nuanced or granular; 2, cranberry dry can be replaced by dried raisins, black gallons, blueberry drys, which tastes better after lushing with rum, and can be soaked without rum; and, also, fruit dry can be replaced with fungus, lentils, walnuts, etc., but need to be shredded and reused to prevent the granules from being too large to sink in their entirety; and 3, baked paper cups have a fraction of size, and the temperature and timing of the roasting can be adjusted appropriately with a large or light paper cup。