Raisin Muffin

The practice of raisin muffin


Low-gluten flour100 g
butter60 grams
sugar45 grams
salt1/8 tsp
Baking powder1/2 tsp
raisin60 grams

The practice of 'raisin muffin'

  1. The raisins are soaked in milk for about half an hour.

  2. After the butter is softened at room temperature, add white sugar

  3. Use the egg beater to make the color white, and the volume is slightly enlarged.

  4. Add the egg mixture 3 times, each time you need to fully fuse the egg and butter before adding it again.

  5. Pour the milk in, don't stir it up

  6. Low-gluten flour and baking powder, salt mixed and sieved into butter paste

  7. Mix evenly, turn it up from the bottom, do not circle, to avoid flour gluten

  8. Add raisins and mix evenly

  9. Load the mold, 2/3 full, put in the preheated oven, and bake in the middle layer for about 30 minutes.


This cake Pengfa is better, mainly because it is baked with butter. The butter that is sent has the effect of a leavening agent. With the aid of baking powder, the cake becomes very fluffy and soft, and the tissue is delicate and delicious. . I don’t like the baking powder, but it will affect the hair of the cake. Another key point to make the cake tissue delicate is to fully emulsifie the eggs and butter, so you need to add the egg liquid in several portions, and then mix it once every time to avoid separation of the egg oil.

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