Shizugo dry marin
By VicentaLakin
Maphine is a very simple cake, which is also called fast bread in foreign countries. One way to do this would be to spread butter into butter and thaw, then add eggs, and eventually to mix flour with liquid materials. Another method is to evenly mix flour into liquid materials. In terms of production methods, the latter is simpler and easier, but the former is more like cake and softer. Either way, the same theory is to add a lot of dried fruit or honey, which is much better than a single marfin cake, but to make it with less sugar。
Recipe Recommendations
- low powder 200 grams
- oil-free butter 120 grams
- eggs of 2
- Lead-free baking powder 2.5 grams
- pure milk 120 ml
- sugar 80 grams
- walnut kernel 15 grams
- Broken red dates 15 grams
- dried cranberries 15 grams
- raisins 15 grams
- almond slices 15 grams
- salt 1 gram
- milk fragrance
- baking
- an hour
- ordinary
Steps for Shizugo dry marin
1
Butter softens with fine sugar, salt and an egg-beater to float and light colour。
2
Eggs are flatted, four to five times in butter, even。
3
Add sifted low powder to dry powder。
4
In the dry materials that were mixed before the milk was poured, it was evened from the bottom with a rubber razor。
5
Add red dates, almond chips, walnuts, raisins, cranberry drys, blending. ♪ Leave a little cranberry, apricot decorated cake ♪
6
It's a good order of cranberry and almond chips on the face。
7
A pre-heated oven, 185 degrees, mid-level and about 30 minutes to the surface。