Practice editing
1. First, bake the almond slices in the upper and lower fire150 C 10 minutes or so, cool them and crush them with cranberries in a cooking machine.
2. Soften the unsalted butter, add the powdered sugar and stir well with an eggbeater.
3. Add egg yolk and milk respectively, and stir quickly and evenly.
4. Sift in the low flour, baking powder and milk powder at the same time, mix them slightly with a scraper, then add the materials made in the way of 1, and mix the batter evenly in an irregular direction.
5. Scrape the batter into the paper mold with a scraper for about 8 minutes.
6. Preheat the oven, and bake for about 20-25 minutes at180 C.
1. The low-gluten flour is sieved and mixed with whole milk powder for later use. Put the butter and milk in a small bowl and microwave for about 30 seconds until the butter melts into a liquid state.
2. Beat the eggs into a large bowl and add the yolk and fine sugar. Send it at high speed with an eggbeater. Egg liquid will become more and more fluffy and expand several times in volume during the process of sending. Sent until the eggbeater is lifted, the dripping egg liquid will not disappear immediately, and the extent to which patterns can be drawn in the bowl means that it is sent well.
3. Pour in the sieved flour and milk powder, and quickly mix evenly from the bottom up with a rubber scraper.
4. Pour the butter and milk prepared before into the mixed batter and continue to mix evenly. The mixed batter is delicate and fluffy.
5. The inner wall of the cupcake mold is coated with a thin layer of butter to prevent sticking. Dig the batter with a spoon and pour it into the mold, 70% full. Put it into a preheated oven with upper and lower fire 190℃, and bake in the middle layer for 9- 10 minutes until the surface is golden yellow.