27's baking diary

27's baking diary

Introduction:

"Black currant is added to the fresh cream muffin. It tastes delicious

Production steps:

Step 1: prepare the ingredients.

Step 2: soak the blackcurrant in water and set aside. Cut the butter into small pieces, soften, do not be liquid, add sugar and salt, beat with electric beater, butter color becomes light, volume expansion until.

Step 3: add the egg liquid twice and continue to beat with the beater.

Step 4: add condensed milk and continue stirring until all ingredients are feathery.

Step 5: mix the baking powder and flour and sift into the butter mixture.

Step 6: add condensed milk and stir with scraper.

Step 7: spoon evenly into the paper tray, 2 / 3 full, and then sprinkle the soaked blackcurrant evenly on the surface.

Step 8: put it into the preheated oven, 180 ℃, middle layer, up and down the fire, about 20 minutes, bake until it is completely expanded, the surface is beautiful golden.

Step 9: OK, black currant fresh cream muffin is finished. It's simple and delicious~~~

Step 10: have a good appetite ~ see you next time~~

Materials required:

Low gluten flour: 100g

Egg: 30g

Animal light cream: 80g

Condensed milk: 10g

Butter: 65g

Fine granulated sugar: 50g

Baking powder: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Note: 1, the addition of condensed milk, can make the taste of muffin better rich, defatted and whole fat can be. 2. Blackcurrant must be soaked in water or wine, and kept moist when the cake is full, so that the nuts will not be scorched due to high temperature during baking. 3. Of course, the blackcurrant part can be replaced with the preserved fruit or kernel that you like. 4. Well, I've got a black currant sketch in the picture frame. Hee hee, let's ignore it automatically. Well, black currant fresh cream muffin is finished. It's simple and delicious~~~

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet