Cranberry Maffin

Published Feb 11, 2022 at 17:32pm ET

Cranberry Maffin

Food Material List

1 Low-gluten flour 140g
2 butter 140g
3 Whole egg 3
4 Fine white granulated sugar 85g
5 Powdered Milk 60g
6 Baking powder 5g
7 cranberry 30g
8 Rum (Soak Berries for Dry) Appropriate amount

Operational steps

1 Soak dried berries in rum for more than 10 minutes.
2 After butter is cut into small dices and softened at room temperature, fine sugar is added successively and beaten in an egg beater until light yellow and bulky.
3 Sift the milk powder, baking powder and low gluten flour.
4 Pour three eggs into a bowl, beat them into egg liquid, and pour them into the beaten butter paste three times, whisk them quickly until they are fully blended.
5 Sift the blended flour into the butter paste and mix well until no granules are found. Add half of the cranberry and mix well.
6 Put the butter paste into the cup mould, 6-7 cents full, and sprinkle the remaining Cranberry dried on the top layer.
7 Preheat oven 170 degrees, middle, 20 minutes.

Tips

Muffin is the most common home dot made by European and American families, and it is also a common commodity in coffee shops. Muffin has a variety of flavors. But as long as you master the basic manufacturing methods, you can change the muffin cakes of various flavors:
1, wet material dispensing and mixing
2, dry material mixing and sieving
3, adding in wet material. The dry materials were mixed evenly
4, and some excipients such as fruit and dried fruit were added to mix slightly.

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