Potted Muffin Cake

Name: Potted Muffin Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 3g Baking powder; 100g milk; 35g olive oil; 50g Coconut; 1 piece egg; Some Sugar beads; 10 yuan Oreo Cookies

by Shredded Potato Burrito

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The small potted muffin cake was made with Bauermeike mold. It is small and beautiful. The good time of the afternoon is more complete because of it. I like the taste of coconut, so I don’t hesitate to use shredded coconut in this cake. The full coconut flavor and beautiful appearance make people have to like it.

Ingredients

80g Low-gluten Flour
3g Baking Powder
100g Milk
35g Olive Oil
50g Coconut
1 piece Egg
Some Sugar Beads
10 yuan Oreo Cookies

Potted Muffin Cake

1. All materials are ready

2. Low-gluten flour, coconut and aluminum-free baking powder mix well

3. Put oil into sugar

4. Whisk evenly, try to emulsify the sugar

5. Pour the milk and beat well

6. Put in the sifted powder. Mix well

7. Add the eggs to the mixed batter. The eggs should be broken up and added 2~3 times, each time they should be evenly beaten and then added the next time.

8. Mix well

9. Put some olive oil in the mold

10. Pour the batter, the batter should not exceed the horizontal line in the mold

11. Preheat the oven in advance, put the mold in the middle of the oven, fire up and down, 180 degrees, 25 minutes

12. Roll out Oreo cookies

13. Remove the baked cake from the mold and let cool

14. Put in the crushed biscuits

15. Decorated with sugar beads and small flowers

Tips:
The eggs should be broken up and added 2 to 3 times, each time they should be beaten evenly and then added the next time.
The oven time is set according to the performance of your own oven.
I made four cups with the amount of these materials