Chongqing Ouyi Training School Zero Fail Cranberry Muffin Cake Will You Make?

Would you make a cranberry muffin cake with zero failure?

About muffin cake, you need to know:

1. Origin of the name:

Muffin is a transliteration (Muffin), also known as Muffin, Marvin cake was originally called english muffin in the United Kingdom, and later improved to the United States into a classic American simple cake.

2. Production principle:

It is characterized by the use of chemical bulking agents such as baking soda, baking powder, etc. as the main driving force for the cake to grow, the eggs and butter in the recipe can be selected to be whipped or not, as long as the material is fully mixed, no tendons, no dry powder, can make a soft cake.

3. Muffin cake? Cupcakes?

Muffin cake is a kind of cupcake, the current cupcake cake body is mainly muffin cake, because of its changeable taste, due to the relationship between the process in the addition of auxiliary materials can almost be said to be arbitrary, want to become what taste is, as long as your ingredients can be combined with the taste of the cake, widely accepted and loved.

Today, Xiaoou brings you the production method of cranberry muffin, the steps are simple and detailed, I believe that everyone can easily learn.

Chongqing Pastry Cake Training_Birthday Cake Training_Bread Baking Training-Chongqing Ouyi Education

material:

4 medium muffin cups, 100g butter, 60g low gluten flour, 45g caster sugar (or powdered sugar), 30g milk powder, 2 eggs, 2g aluminum-free baking powder, 50g dried cranberry (or other dried fruit), rum

Specific steps:

1, the dried cranberries with rum (other liquors can also be) soaked for a few minutes (this will make the cranberry taste better);

2, the soaked cranberry dried most of the cut into small particles, leaving a small part for garnishing;

3, soften the butter, and then add caster sugar or powdered sugar, stir well with an egg beater, so that the butter and fine granulated sugar are fully integrated (so that when you start playing, you will not let the fine granulated sugar splash);

4. Beat the butter mixed with caster sugar until the butter begins to turn white and fluffy, which takes about half a minute in between;

5, pour the whole egg liquid three times, each time is thoroughly beaten and absorbed, and then put down once and then sifted into the low gluten powder, milk powder, baking powder, stir evenly;

6: Pour in the dried cranberries cut into small pieces, stir well, and the muffin cake paste will be ready;

7, take a disposable mounting bag, put into the cake paste; (you can also use the no mounting bag, directly with a spoon to put into the cake cup);

8, squeeze the cake paste into the Muffin cup (each squeezed to 70% full on the line) ;( the amount of each cup as much as possible, so that it will not be baked or not cooked);

9. Decorate the surface of the cake with the remaining cranberries;

10, all completed, you can put into the preheated oven, the face heat 190 degrees, the bottom heat 170 degrees baking for 20 minutes, baked after the baking can be out of the oven;

11, on the top of the cream and fresh fruit, the taste will be better, here, Xiao Ou chose strawberries.