Rum Raisin Cream Muffin Muffin
1.
First, prepare the required materials and some preparations need to be prepared in advance, but the butter, eggs, and milk are returned to room temperature.
2.
Soak 40g of raisins in rum for about 20 minutes
3.
Put the paper tray into the mold for later use
4.
After mixing low powder, baking powder, and salt, sieve and preheat the oven to 190 degrees
5.
Rum raisin cream:
75g cream cheese softened at room temperature, add 15g powdered sugar and 30g chopped and drained raisins, mix well
6.
Pour butter, brown sugar, and granulated sugar into a bowl
7.
Whisk in the first gear and beat until the sugar melts, the butter cream is white and fluffy, then add the yogurt and stir evenly
8.
Add the whole egg liquid in 3-4 times, and use a whisk to fully stir each time to avoid separation of oil and water
9.
Add one-third of the sieved powder, stir quickly, add half of the milk, and stir thoroughly
10.
Then add half of the powder, stir quickly and then add half of the milk, stir well and add the final powder and stir evenly
11.
It is convenient to use a spatula and spoon to dig the batter. Put half of the batter on the paper tray, press it flat with a spoon, and fill the bottom of the paper tray
12.
Then add the remaining batter, press with a spoon to flatten and dig a hole in the middle
13.
Put rum and raisin cream
14.
Sprinkle the remaining raisins from the drained wine as a garnish, then sprinkle some almond slices
15.
Bake in the preheated 190 degree oven for 25 minutes
16.
After baking, put the mold together on the cooling rack and let it cool thoroughly before demolding
17.
Finally, it will look better with some icing sugar. The icing is 25g powdered sugar and a teaspoon of water.
18.
Don't intermittently when it is showering, it will not look good when it showers. To do it in one go, draw a circle on the surface of the muffin
Tips:
1. Butter is best to choose fermented butter, I use President Unsalted Butter
2. Brown sugar is easy to absorb moisture and agglomerate, so it must be broken up before use. Recommend Taikoo golden young granulated sugar, with distinct granules, moderate taste and not sweet and greasy
3. The mold used is Xuechu WK9020 mold with WK9282 paper tray, the amount is exactly one plate
4. Put the batter into the paper tray and divide it into two parts. After pouring in half, fill the bottom with a spoon and then pour the remaining half. This will help the bottom to be complete and the mushroom heads can also burst out.
5. Don't rush to demould after baking, put the cake with mold on the cooling rack to cool down before demoulding
6. One tablespoon in the formula is 15ml and one teaspoon is 5ml, please use a standard measuring spoon
