1. Beat an egg into the container and use a whisk to break up
2. Add white sugar and stir in one direction at a slow speed to melt the saccharification.
3. Pour in corn oil and milk, and stir evenly at a slow speed
4. After mixing low-gluten flour and baking powder, sift into the container
5. Use a spatula to turn from the bottom up to make a batter, but don't over-mix
6. Pour into the paper cup 2/3 full. This is a paper cup with an upper circle diameter of 6* a lower circle diameter of 5*height (cm). You can make 3 paper cups. If the ingredients are doubled, 5 paper cups of this style are just right
7. Put it in the preheated oven, mine is on the penultimate level of the oven (Changdi CRTF52W), heat up to 165°C, and bake at 158°C for 25 minutes until the surface is golden brown. The temperature of each oven is different. , Adjust it according to your own oven
Tips:TIPS:
Muffin cake is very simple. Just mix the ingredients step by step, but the whole process must be done slowly.
Although it’s simple, I saw some friends asking what’s wrong with the side leakage after baking, and the surface does not crack. Then pay attention: Is the heating temperature too high, causing the surface to be too hard and erupting from the side; the batter is put on Too full; paper cup problem, try another paper cup,
I personally feel that the freshly baked muffin cake is the best. If you eat it next time, you can reheat it in the microwave and add some nuts you like to increase nutrition.
