Recipe: Orange Muffin

Home Cooking Recipe: Orange Muffin

Notes:

Rapeseed oil can also be replaced by light oils such as salad oil, corn oil, canola oil, and safflower seed oil. Prepare (3 diameters of 7 cm of muffin) Pad the paper cup in the mold. Preheat the oven to 180 °C. From "Nakajima's Baking Classroom" Series - "Maixiang Cake" Dangdang http://product.dangdang.com/23412301.html Amazon http://www.amazon.cn/dp/B00HPI5N5W Jingdong http://item.jd.com/11388509.html

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour raw material b into a mixing bowl and stir evenly with an egg beater until the sucrose dissolves without graininess.

    Pour raw material b into a mixing bowl and stir evenly with an egg beater until the sucrose dissolves without graininess.

  2. Home Cooking Recipe: Until the sucrose dissolves, there is no graininess. (no need to send)

    Until the sucrose dissolves, there is no graininess. (no need to send)

  3. Home Cooking Recipe: Sieve the raw material a and mix well with an egg beater.

    Sieve the raw material a and mix well with an egg beater.

  4. Home Cooking Recipe: Stir until a small amount of dry powder is left.

    Stir until a small amount of dry powder is left.

  5. Home Cooking Recipe: Into the mold, eight points can be full, the surface is decorated with orange slices.

    Into the mold, eight points can be full, the surface is decorated with orange slices.

  6. Home Cooking Recipe: Preheat the oven to 180 ° C and bake for 20 to 25 minutes (* insert the bamboo stick, and pull out the bamboo stick without a sticky cake paste to indicate that it is baked). The paper cups are demolded together and placed on a cooling rack for cooling.

    Preheat the oven to 180 ° C and bake for 20 to 25 minutes (* insert the bamboo stick, and pull out the bamboo stick without a sticky cake paste to indicate that it is baked). The paper cups are demolded together and placed on a cooling rack for cooling.


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