Orange Muffin
1.
Put the butter in a basin after softening and mix well with a spatula
2.
Add powdered sugar and mix well
3.
Then use a manual whisk to stir in one direction until the color is slightly whitish
4.
Add the egg liquid in 8-10 times, beating evenly each time, then add the next time
5.
Squeeze 1 teaspoon of orange juice (you can also add a little orange meat), continue to stir evenly
6.
Sift in the low-gluten flour and baking powder mixture
7.
Use a rubber spatula to mix into a batter without dry powder
8.
Put the batter into the piping bag and cut a small opening
9.
Squeeze into the paper cup mold
10.
Cut the orange into four thin slices and put them on top of the batter
11.
Put the paper cup on the baking tray, preheat the oven to 190 degrees, turn on the upper and lower fire + hot air circulation mode, set the temperature for 15 minutes, and the surface will expand and the color will be golden (you can try it with a toothpick, if it is not sticky, it will be cooked. The temperature of the oven without hot air circulation can be set to 180 degrees)
Tips:
1. Choose smaller oranges as much as possible, so that they will look better when baked and will not affect the thermal expansion of the top of the cake;
2. This weight can make about 4-5 paper cup molds in the picture.