Raisin Vanilla Milk Muffin Cake

Raisin Vanilla Milk Muffin Cake

Introduction:

"I always want to make cupcakes because I can make colorful cakes. It's so cute, especially the pink cake. I can't resist the temptation. A few days ago, I bought a piece of red food pigment, which can finally be my dream cake. First of all, let's make the bottom of the cupcake. I don't like butter and the taste, so I used corn oil to make the traditional Muffin Cake - Vanilla Milk muffin. "

Production steps:

Step 1: soften the raisins with hot water.

Step 2: pour egg, corn oil and milk into a large bowl.

Step 3: add sugar and salt and stir well with a spoon.

Step 4: pour dry ingredients such as low gluten flour, baking powder and vanilla powder into wet ingredients.

Step 5: turn from the bottom to the top with a rubber knife and mix evenly (do not stir in circles), until the flour is completely wet.

Step 6: add the soaked raisins (to drain water), continue to stir a few times, if the batter looks rough and caking, do not continue to stir.

Step 7: put the batter into the decoration bag, squeeze it into the mold, 2 / 3 full, do not fill it.

Step 8: put it in a preheated oven at 180 ℃ and bake for 25 minutes until the surface is completely expanded and golden yellow.

Materials required:

Low gluten flour: 100g

Egg: 20g

Milk: 80g

Raisins: 30g

Fine granulated sugar: 20g

Corn oil: 20g

Salt: 1.25ml

Baking powder: 5ml

Vanilla powder: 1.25ml

Note: * if you like the flavor of butter, you can change the corn oil into the same amount of melted butter. **You can change raisins into your favorite nuts. **If you don't have vanilla powder, you can leave it alone. It's raisin and milk muffin_ ∩)O~。

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet