Cranberry Cupcake

Cranberry Cupcake

Introduction:

"I've never made a cupcake before. I'll try it today. Children will love it, because if you put the cake paste in a cartoon cupboard, the baked cake will be very lovely, and the ingredients will be added. What's more, it's Cranberry that children like. It's sour, sweet and delicious. As expected, as soon as they were out of the oven, three of the two little guys were killed, and they just couldn't stop talking! "

Production steps:

Step 1: melt butter in water, add milk and set aside.

Step 2: cut up the dried cranberries and set aside.

Step 3: separate egg yolk and protein, and put them into oil-free and water-free containers.

Step 4: add a few drops of lemon juice to the protein, add sugar three times, beat until hard foaming, add egg yolk, cut and mix well.

Step 5: sift in low flour, add dried cranberries, cut and mix well.

Step 6: slowly add the cooled milk and butter.

Step 7: quickly cut and mix evenly.

Step 8: put the cut and mixed cake paste into the paper cup respectively, and fill it six or seven times.

Step 9: put into the middle layer of the preheated oven, heat up and down 165 degrees, 20 minutes.

Step 10: when the surface of the cake is golden yellow, it can be baked.

Step 11: delicious!

Materials required:

Low gluten flour: 120g

Milk: 50g

Butter: 25g

Eggs: 4

Dried Cranberry: 30g

Fine granulated sugar: 110g

Note: please adjust the temperature according to the spleen of your oven.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor