Cranberry Muffin

Cranberry Muffin

Introduction:

"For all the cakes, I think my favorite is Qi Feng. For muffin, my feeling is that it smells like eggs and it's a bit like hair cake. I've done banana muffin once before, which makes me feel like this. Even if there are mafenmo, they can't be excited. This two days will continue to roast Cranberry muffin, because the previous two days are relatively cold, thinking about what snacks to bring to Lilliputian after school. All the time I've been flipping through the Internet to see if there are any good cakes to make. I think that because of the cold weather, I have to eat some heavy oil. So in Junjun, I turned to master pH's blueberry muffin. When I saw the picture taken by Junjun at that time, I felt a special appetite. When it came out of the oven, I couldn't help eating one immediately. Wow, it's really delicious. It's totally different from the hard muffin in the past. The cranberry muffin baked by myself tastes very soft. When I go to pick up Lilliputian, it's still a little hot when I pass it to him. Lilliputian also likes to eat. If it's just out of the oven, it's estimated that it will be more enjoyable. "

Production steps:

Step 1: mix all the ingredients of Jinbao crisp (cranberries were forgotten at first, but I added them later when they were well kneaded).

Step 2: knead with hands to form a granular shape.

Step 3: melt the butter in hot water.

Step 4: add cream and eggs, stir well.

Step 5: add orange peel (orange peel planed in advance).

Step 6: sift the low flour, sugar, salt and baking powder, and stir evenly.

Step 7: add dried cranberries and stir well.

Step 8: put the batter into the mold and fill it with 8%.

Step 9: spread Jinbao crisp on the top.

Step 10: 10. Preheat oven 180 degrees, middle layer, about 25 minutes

Materials required:

Top Jinbao crisp: salt free butter: 25g

Fine granulated sugar: 25g

Almond powder: 25g

Low powder: 25g

Dried Cranberry: moderate

Muffin batter: salt free butter: 125g

Light cream: 185g

Eggs: 2

Orange peel: 1

Salt: a handful

Baking powder: 5g

Note: 1. PH master's original prescription is blueberry, I replaced it with dried cranberry. 2. I use ordinary edible salt for a pinch of salt, and master pH uses sea salt. 3. Master pH used lime dander, but I replaced it with orange dander. 3. My muffin mold is bigger, so it took 25 minutes to bake. Baking time can be adjusted according to muffin mold. The basis of judgment is to insert a toothpick into the middle of the cake and then pull it out. If there is no cake crumbs, it means it is ripe

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet