"Blueberry Muffin Cake" skips the beaten! Cupcakes for beginners! This is done over the weekend

Today's blueberry Muffin cake, no need to beat the egg, do not worry about defoaming, the production is very simple, novices can also succeed at once ~ the taste is sour and sweet, but also burst pulp, fascinating ~

Required documents

Ghee Material: 15 g powdered sugar, 15 g butter, 35 g low gluten flour Cake body material: 3 eggs, 80 g caster sugar, 80 g corn oil, 180 g milk, 60 g corn starch, 8 g baking powder, 300 g low gluten flour

Production steps

1: Mix all the ingredients in the pastry part, rub it into a granule state by hand, refrigerate and set aside, and soften the butter at room temperature in advance.

2. Wash and control the dry water of blueberries.

3: Add caster sugar to the eggs and stir well.

4: Add corn oil and stir well.

5: Add pure milk and stir well.

6. The state after stirring well.

7: Add sifted low gluten flour, baking powder and corn starch.

8: Stir well with a manual whisk.

9. Put the paper cup into the mold.

10: Put the batter into a framed bag, squeeze half of the batter first, and put an appropriate amount of blueberries.

11. Squeeze the other half of the batter into it.

12: Sprinkle the batter with crispy grains.

13. Decorate with blueberries.

14: Preheat the oven at 170 degrees Celsius and bake in the middle for 25 minutes.