The cranberry marfin cake
By VicentaLakin
A cupcake on Sunday afternoon, without a special cup, replaces it with an aluminum sculptor, with no concern for form, but with concern for the inside taste, taste bud。
Recipe Recommendations
- butter 150 grams
- low-gluten flour 300 grams
- powdered sugar 160 grams
- milk 150ml
- dried cranberries 100 grams
- baking powder 18 grams
- milk fragrance
- roast
- half an hour
- simple
Steps for The cranberry marfin cake
1
Low-banded flour, 300 grams, butter, 150 grams, sugar, 160 grams, powdered powder, 18 grams, as backup。
2
milk 150ml back up。
3
It's not like you're going to be able to get a job。
4
Eggs two to three spreads。
5
Combining constant temperature softened butter with sugar powder, with sugar powder split between two and three times, each time with an eggbeater。
6
Until it turns into white thick cream。
7
Add egg fluids in two parts and mix them with an eggbeater。
8
A third of the barbed-dried flour is poured down and bludgeoned with an eggbeater。
9
add 150-160ml of milk and an egg-beater to the paste。
10
Add two thirds of the low-strength flour, with a razor cut and flip, until the particles are eliminated。
11
Finally, it becomes a very thick paste。
12
The dry cranberry with soft and warm water is added to the paste。
13
Keep shaving evenly。
14
The molds were oiled, poured into a smouldered paste, full of 70-80s, scratched the surface, and vibrated several times, creating bubbles。
15
The oven is preheated for 10 minutes, the temperature is set at 180 degrees and the fire is on and off. Bake 25-30 minutes. (View-sized, calibrated time)
16
The fragrance snort, the crumpeted cupcake out!