Easy Muffin Cake Recipe
The key to making muffin cakes is not to mix various materials until they are completely uniform, as long as they are mixed and absorbed into a batter, so thicker particles can be seen in the batter, which is a traditional American method.
|Whole Egg liquid||217g|
Melt the butter in warm water and set aside.
Add powdered sugar and salt to the whole egg.
Disperse at low speed until no sugar powder particles can be seen.
Add the melted butter and beat until the egg oil melts.
Add milk and beat until combined.
Sift, add low flour and baking powder, and stir with a scraper until there is no particle cake paste.
Put the cake paste into a paper cup about 70% full.
Fire up and down, 160 ℃, bake on the bottom shelf for 30min.
About 15 minutes, the cake paste expands to flush with the mouth of the paper cup.
After about 20 minutes, the cake swells higher than the mouth of the paper cup and cracks appear.
About 25 minutes, a large number of cracks appeared in the cake, and the immature cake paste swelled up.
About 30 minutes, the cake shows the form of volcanic eruption, and the color is golden.
Come out and see the effect!