Saint gomefen: a zero failure introduction to baking

Saint gomefen: a zero failure introduction to baking

Introduction:

"Muffin, it can be said, is the entry-level pastry of baking, almost zero failure. There is more than one way to mix muffin batter, but by comparison, I prefer the simplest way. The warm muffin tastes very good, with a strong milk flavor, while the cool muffin has a different flavor. Every time I bake muffins, I like to make the surface slightly burnt yellow, so that the skin is crisp and fragrant, and the soft inside forms a sense of hierarchy. "

Production steps:

Step 1: mix and sift the powder and put it into a large basin.

Step 2: cut the butter into small cubes and put into the low flour.

Step 3: gently rub your hands into crumbs.

Step 4: add sugar and dried cherry.

Step 5: mix gently.

Step 6: knock the eggs into the bowl and mix well.

Step 7: add milk and mix well.

Step 8: pour the milk and egg liquid into the mixed flour, stir evenly, the mixed wet material looks rough.

Step 9: divide the mixed Muffin Cake paste into paper cups.

Step 10: put into the preheated oven, 180 degrees, middle, up and down the fire, about 20 sub pack, until the cake surface golden.

Materials required:

Low powder: 120g

Butter: 50g

Fine granulated sugar: 50g

Egg: 1

Milk: 70g

Baking powder: 3 G

Virgin dried fruit: 70g

Note: verse phrase: Saint's dried fruit can be replaced with raisins, cranberries and other dried fruit.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet