Self-made method of muffin cake

This cookbook is the entry of Patrick's Happy Baking Competition. In order to participate actively, I made an entry-level muffin cake. I don't have to send the eggs away, and naturally I don't have to worry about defoaming. It's easy to enjoy the sweetness and delicacy of the cake.

material

Ingredients: 200g low-gluten flour, milk 160g, 2 eggs;

Accessories: 60g corn oil, 65438+ 0.25g salt, 60g sugar and 4G baking powder.

Muffin cake

1

Weigh out 200 grams of flour.

2

Soda powder 4G

three

Mix flour and baking soda and sieve.

four

Two eggs

five

Beat until the egg whites and yolk are fused.

six

Add 60G sugar, 1.25G salt.

seven

Stir the sugar until it melts.

eight

60 grams of corn oil

nine

Add 60G of corn oil and 160G of milk into the egg mixture, and stir well.

10

Pour the stirred liquid into the sieved flour.

1 1

Stir until the batter has no particles.

12

Pour into the mold and fill it for 7 minutes.

13

Bake in oven 185 degrees for 25 minutes.

skill

1. Don't beat the batter in circles, and don't stir it too much to avoid getting excited.

2. Adjust the baking time and temperature according to your oven.