#aca Fourth Session Baking Contest# Making Pornographic Banana Cranberry Muffin Cakes

Name: #aca Fourth Session Baking Contest# Making Pornographic Banana Cranberry Muffin Cakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 30g Soft white sugar; 100g Corn oil; 50g milk; 200g Mashed banana; 2 pcs egg; 4g Baking powder; 2g baking soda; 40g Dried cranberries

by Dazzling silk scarf

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The story behind the food: It’s summer now. Bananas are the most good fruit that I don’t know what to do. It’s easy to frostbite when placed in the refrigerator. Under the action of high temperature indoors, it turns black within two days. Bananas can’t be eaten. It’s better to make a cake before it turns black and savor it slowly.
The glutinous and sweet bananas are mixed with the sweetness of cranberries, and there is a hint of sweetness when they are tasted. The rich taste is unstoppable.....
The success rate of muffin production is very high, so you can do it when you are making it. You don’t need to worry too much. If you are a newbie who is new to baking for the first time, just pay more attention to the five tips to avoid possible occurrences. Is wrong. "

Ingredients

#aca Fourth Session Baking Contest# Making Pornographic Banana Cranberry Muffin Cakes

1. Prepare ingredients

#aca Fourth Session Baking Contest# Making Pornographic Banana Cranberry Muffin Cakes recipe

2. Add soft white sugar to 2 whole eggs and mix well

3. Add corn oil and stir until fully incorporated

4. Add the mashed banana [the banana is made into mashed banana with a food processor] and pure milk in turn, and stir well

5. Mix low-gluten flour, baking powder, and baking soda into a bowl, gently stir and mix until there are no flour particles. [Do not over-mix

6. After that, add dried cranberries and stir gently

7. [At this time, preheat the oven and fire up and down at 120 degrees for 15 minutes] Pour into the prepared mold and leave it for 10 minutes

8. Put it in the third layer of the oven and heat up and down at 150 degrees for 15 minutes. [This step is best to put on the self-contained tray on the top layer, because it is best to bake muffin cakes with rapid fire. Low temperature muffin cakes will be sticky, so I did not Separate temperature control with upper and lower fire]

9. At 15 minutes, the muffin cake has begun to rise. After that, remove the tray, adjust the heat to 170 degrees for 10 minutes, and continue to bake [It is best not to go away, observe the coloring situation, and adjust the oven temperature and time at any time]

Tips:
Warm Reminder of Silk Scarf:
1. When muffins are used to make muffins, corn oil, sunflower oil and other so-called "salad oils" are usually used instead of butter when making muffins. Peanut oil is not suitable for fishy smell.
2. The making time of muffin batter is very short. When the batter is mixed, the oven is preheated in place, and you can start baking immediately. When baking muffins, a relatively high temperature is required. The situation of each oven is different, please adjust according to the temperature of your own oven.
3. Mix the batter until it is just mixed and it is still rough. There is no need to mix the batter very carefully, the roughness will disappear during baking. Don't over-mix the batter for the sake of meticulousness. This will make the muffins not soft enough and there will be a lot of pores inside.
4. Expansion agent is essential. Muffins made by the muffin method and the crisp method do not whip anything, and rely on baking powder to expand the batter.
5. Muffin batter will expand during baking. When filling, in addition to paying attention to the height and consistency, the appearance will be beautiful, and it should not be filled too much. The principle of not exceeding nine minutes full is the principle, otherwise the skin will start to expand when the batter starts to expand. When the shape has not been set, too much batter will flow out of the surroundings.
The smart electric oven used in this recipe has a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.