Chocolate Cranberry Muffin Cake

Name: Chocolate Cranberry Muffin Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 20g cocoa powder; 5g Aluminum-free baking powder; 1g baking soda; 3g salt; 2 pcs egg; 60g Corn oil; 60g Sugar; 150g milk; 65g cranberry

by Yang Gini

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

A super simple and delicious muffin cake~"

Chocolate Cranberry Muffin Cake

1. Sift low-gluten flour and cocoa powder into a basin.

2. Add 5 grams of aluminum-free baking powder.

3. Add 1 gram of baking soda.

4. Add another 3 grams of salt.

5. Stir well.

6. Add 2 eggs.

7. Add 60 grams of corn oil.

8. Add 60 grams of sugar.

9. Then add 150 grams of milk.

10. Stir until there is no dry powder, add 65 grams of cranberry.

11. Put the stirred batter into the piping bag, cut the mouth of the piping bag, and squeeze the batter into the paper cup.

12. Squeeze 8 minutes full, shake gently, and sprinkle some cooked peanuts on the surface.

13. Preheat at 180 degrees for 10 minutes, put it into the preheated oven, in the middle and lower layer, and fire up and down at 170 degrees for 10 minutes and then turn to 160 degrees for 20 minutes.