Strawberry Muffin Cake
1.
Cut the butter into small pieces to soften at room temperature or turn it in the microwave, but remember not to melt all of it into a liquid. Butter that has melted into liquid cannot be dismissed.
2.
Add powdered sugar.
3.
Use an electric beater until the butter and bran powder are completely melted. The color becomes lighter.
4.
Add the egg liquid in portions, and wait until the butter and egg liquid are completely fused each time before adding the next egg liquid. Otherwise, oil-water separation is likely to occur. Once the oil and water are separated, the taste of the finished product will be greatly reduced.
5.
Whipped butter is light yellow in color and very smooth.
6.
Sift in low powder, add baking powder, and then pour in milk.
7.
Stir the batter evenly with a spatula.
8.
Put the piping bag in a cup (easy to operate), use a spatula to shovel the batter into the piping bag.
9.
Squeeze it into the paper cup, and then dot a little strawberry jam on the surface. The method of using the piping bag is to hold the upper part of the piping bag with your left hand and the lower part of the piping bag with your right hand. The gesture is similar to the posture of writing.
10.
The oven is preheated, the upper heat is 190 degrees, and the lower heat is 180 degrees. Adjust according to the temperament of the respective oven. Bake for about 25 minutes.
Tips:
1. The butter must be softened in place, otherwise it will easily cause splashing when sent. The butter is white when sent.
2. The egg liquid must be added in batches, otherwise the oil and water will separate and the finished product taste will be much worse.
3. Strawberry jam can be replaced with blueberry jam and other jams you like!
