紅莓朱古力鬆餅 ~ 享受不同鬆餅風味!
Muffin with Raspberry and Chocolate, yummy!
130g Cake flour, sieved | 低根麵粉，過篩
1/2 teaspoon baking powder | 泡打粉 1/2茶匙，過篩
80g Unsalted butter, room temperature | 無鹽牛油 (室溫回溫)
50g Milk, room temperature | 鮮奶 (室溫)
50g Red sugar | 紅糖
70g Egg, beaten, room temperature | 雞蛋 (室溫回溫)
1/8 teaspoon salt | 鹽 1/8 茶匙
40g Dried raspberry | 紅莓乾
some chocolate buttons | 朱古力粒適量
Steps | 做法 :
- Weigh ingredients. Preheat oven to 200C 20 minutes before baking.
- Scrape butter with a wooden spoon until creamy, add red sugar and salt, scrape and mix well.
- Add beaten egg in portions, whisk well after each addition.
- Add 1/3 sieved powder (A), 1/3 portion milk, whisk well until smooth. Add remaining milk, whisk well until incorporated.
- Add remaining sieved powder (A), dried cranberry and chocolate, mix well with a scrapper.
- Apportion batter into the mold with paper cups with the help of a spoon.
- Bake in preheated oven and adjust it to 180C, bake for 22~25 minutes or until golden. Take out, let cool.