Cranberry Soy Milk Muffin

Name: Cranberry Soy Milk Muffin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Bakery still original cake mix; 40g Soy milk; 1 egg; 40g Soft white sugar; 60g Corn oil; 5g Baking powder; 30g Dried cranberries; 100g Dried soybeans; 900ml Soybean milk with water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The cake is soft and tender, almost everyone loves it. Making cakes at home is not only hygienic, but also optimizes the choice of ingredients. However, not all cakes can be made successfully, especially chiffon cakes and sponge cakes. The high failure rate often makes people feel depressed. Don't worry, come and make me a muffin cake with zero failure!

Muffin cake, English Muffin, is a very American home-cooked dessert. The method is simple and casual. All kinds of fresh fruits and vegetables, nuts, chocolate and salty materials can be applied. Whether it is salty or sweet, you only need to mix liquid materials with The dry materials are mixed separately and then all blended into a batter. In order to keep it soft and moist, it is best to use liquid oil. In addition, in the muffins I made, I replaced the commonly used milk with soy milk freshly boiled with a soymilk machine, which adds flavor to the cake and is more comprehensive and healthy in terms of nutrition. "

Ingredients

Cranberry Soy Milk Muffin

1. After washing 100 grams of dried soybeans, soak in water

2. Put it in Joyoung Soy Milk Maker, put 900ml of water, select the "Good Soy Milk" program, and leave it to the Soy Milk Maker to complete it.

3. The fresh and delicious soy milk is ready! Except for a small part used to make muffins, the rest can be consumed directly

4. All muffin cake ingredients are ready: 1 egg, 40g soft white sugar, 60g corn oil, 40g fresh soy milk, 30g dried cranberry, 100g original bakery cake flour, 5g baking powder

5. Put the eggs and soft sugar into the same bowl

6. Stir thoroughly with a manual whisk

7. Pour the corn oil into the egg mixture

8. Stir thoroughly

9. Pour the soy milk into the egg mixture and stir well

10. Mix the cake flour and baking powder, and sift it into the soy milk and egg liquid three times. Mix each time and then sift the flour into the next time.

11. Use a manual whisk to mix evenly without dry powder particles, this is cake batter

12. Chop the dried cranberries in advance, pour most of them into the cake batter, save a handful for later

13. Stir the cake batter and dried cranberries evenly

14. Spoon the cranberry cake syrup into a paper cup, hold the paper cup in your hand, and gently shake it on the table a few times to create large bubbles and smooth the surface

15. Sprinkle the reserved handful of dried cranberries evenly on the surface of the cake batter

16. Put it into the middle layer of the preheated oven, 180 degrees for about 15 minutes

17. After baking, take out the cake and let it cool naturally

18. Soy milk blueberry muffins, sweet and heavy, delicious and unstoppable

Tips:
After the soy milk is done, let it cool and use it without filtering; when making cake syrup, the stirring action should be gentle; the cake flour and baking powder should be mixed well, and sift into the egg liquid three times. The dried cranberry can be replaced with other fruit materials, and the surface can be sprinkled with almond slices to add more deliciousness and beauty; the soy milk can be replaced with the same proportion of milk or water; the baking time and temperature should be based on your own oven and The size of the cup can be adjusted.