Cream Muffin Cake

Cream Muffin Cake

Introduction:

"I haven't made cream cake for a long time. At the last company party, people were not big enough to share, so I made some small paper cups. The big cake was made of qifengdi, and the small paper cup made of yoghurt muffin. It's a pity that there was no cream, otherwise the cake would be more beautiful. Muffin uses yogurt to make it soft, and I divided some of it into cocoa powder. This cup has two flavors, and it's very good to eat. "

Production steps:

Step 1: prepare the required materials

Step 2: beat eggs with sugar until sugar dissolves

Step 3: add corn oil and stir

Step 4: add yogurt and stir

Step 5: divide the liquid mixed in the previous step into two parts, one part is sieved into 100g low flour and half spoon baking powder

Step 6: quickly and lightly stir to dry powder to make the original muffin batter

Step 7: add the mixture of 90g low powder, 10g cocoa powder and baking powder to the other portion (it is better to sieve three powders)

Step 8: mix into coco muffin batter

Step 9: put the two batters into the muffin cup alternately

Step 10: put into the middle layer of 180 degree oven and take out about 18 minutes

Step 11: pour the cream into the milk pan, add 1 spoonful of sugar, and beat with an electric egg beater

Step 12: put the cream into the flower mounting bag, slice the fruit, and cool the cake

Step 13: squeeze the cream on top of the cake and put on the fruit slices

Materials required:

Eggs: 2

Low powder: 190g

Cocoa powder: 10g

Yogurt: 200g

Corn oil: 50g

Sugar: 60g

Cream: 200ml

Orange: one

Kiwifruit: one

Baking powder: 1 teaspoon

Note: when mixing flour, don't stir too much, so as to avoid the gluten of flour. The finished product is not soft. It's easier to put the cream in the refrigerator for a day before it's whipped. It's easier to put the roasted muffin in the refrigerator before mounting flowers. Fruit is optional.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet