Make the most beginner-level fluffy cake in 30 minutes - Cranberry Muffin
Overview
Muffins, also known as muffins and mini sponge cakes, usually use baking powder or baking soda as a baking leavening agent to produce a soft texture. Moufflet is used to describe the soft feeling of cakes in French. Since it is a quick cake, the taste is naturally not as soft as our ordinary cakes, but it is also a good cake. It does not require whipping butter or egg whites. The operation is relatively simple. It is the first choice for beginners in baking. It can be made in 30 minutes. A soft cake. 10 minutes of preparation work + 20 minutes of baking time = 30 minutes. It is a very easy and simple cake to make. The muffin with cranberries has a richer texture. On cold winter days and busy days, spend 30 minutes making your own muffin. A cup of hot drink and a piece of cake, enjoy this winter afternoon tea time~~
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Ingredients
Steps
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The raw materials are ready.
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Sift together the cake flour and baking powder into a bowl.
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Soften the butter at room temperature and cut into small cubes, add to the flour.
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Gently knead with powder into crumbs.
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Add caster sugar and 2/3 cranberries.
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Mix gently.
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Take another bowl, knock the eggs into the bowl, add the milk and mix well, then pour the milk and egg liquid into the mixed flour.
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Stir gently and mix well until the wet ingredients look a little rough.
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Grease a baking bowl with butter, then pour the mixed wet ingredients evenly into the baking bowl (2/3 is enough), and sprinkle in the remaining cranberries.
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Place in the preheated oven, middle rack, heat to 180 degrees and heat to 160 degrees for 20 minutes. (Preheat the oven first, the specific baking time and temperature depend on the characteristics of each oven)
