Zero failure strawberry Muffin

Zero failure strawberry Muffin

Introduction:

"Making desserts with our children is a wonderful time for us to share. Let's start with the easy-to-use little Muffin Cake! Strawberry and brown sugar match, sour with sweet, sweet but not greasy, eat two at once. (the recipe comes from your teacher)

Production steps:

Step 1: weigh the ingredients with an electronic scale.

Step 2: pour eggs, corn oil and milk into a large bowl, add sugar and salt, and stir well.

Step 3: cut fresh strawberries into small cubes.

Step 4: pour the strawberry cubes into the mixed liquid in the first step and stir evenly.

Step 5: sift the low gluten flour and baking powder.

Step 6: pour the mixed flour into the liquid mixed in the first and second steps.

Step 7: mix evenly with a rubber scraper (from the bottom to the top, not in circles), until the flour is completely wet.

Step 8: spoon the batter into the paper cup mold, not too full.

Step 9: put into a preheated 180 degree oven and bake for 20 minutes.

Materials required:

Low gluten flour: 100g

Brown sugar: 60g

Egg: 20g

Milk: 80g

Fresh strawberries: 80g

Corn oil: 30g

Baking powder: 1 teaspoon 5ml

Salt: 1 / 4 teaspoon, 1.25ml

Note: 1, the paper cup is too thin, batter easy to flow out, you can set two paper cups. 2. In the original formula, there is 1 / 4 teaspoon cinnamon powder, which is not added in my family. The added flavor should be more fragrant.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Fruity