Manyuemei yoghurt Muffin

Manyuemei yoghurt Muffin

Introduction:

"After making Qifeng cake, I think it's very simple. It's also good to change the taste occasionally. It's sweet and sour with dried fruit."

Production steps:

Step 1: prepare all the ingredients, add baking powder directly into the low flour, and soak the cranberry with rum

Step 2: cut the butter into small pieces and soften at room temperature. Beat the egg mixture and set aside

Step 3: soften the butter, add the sugar, beat it with the manual beater, mix well, then add honey, beat it with the electric beater until it is swollen, the color of butter becomes light

Step 4: add the egg liquid into the butter in three times, and use the electric egg beater to beat each time until the egg oil is completely integrated

Step 5: sift in the powder, add the yoghurt, and stir evenly with a scraper

Step 6: leave some of the pickled Cranberry for later use. Squeeze out the water powder and add it to the batter. Mix well

Step 7: prepare the muffin paper cup, put the batter into the flower mounting bag, squeeze it into the paper cup, sprinkle some cranberry on the surface, put it in the middle of the oven, heat 175 ℃ and bake for 25 minutes

Materials required:

Butter: 50g

Low gluten flour: 100g

Yogurt: 60g

Egg: 1

Fine granulated sugar: 25g

Honey: 35g

Cranberry: 2 tbsp

Rum: moderate

Baking powder: appropriate amount

Notes: 1. Soften the butter. Soften it at room temperature. Press it with your hand to make it concave. 2. Beat the butter until the sugar dissolves. The color of the butter becomes light and puffy. 3. The temperature of each oven varies. The thickness of the paste in the muffin cup is also different. When baking, bake for 20 minutes, then add it slowly. Observe more.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour