27’s Baking Diary – Blackcurrant Cream Muffin

27’s Baking Diary – Blackcurrant Cream Muffin

Overview

The fresh cream muffin is filled with black currants~it tastes quite delicious~fufu~~

Tags

Ingredients

Steps

  1. Prepare ingredients.

    27’s Baking Diary – Blackcurrant Cream Muffin step 1

  2. Soak the blackcurrants in water and set aside. Cut the butter into small pieces, soften it and keep it from being liquid. Add fine sugar and salt and beat with an electric egg beater until the butter becomes lighter in color and expands in volume.

    27’s Baking Diary – Blackcurrant Cream Muffin step 2

  3. Add the egg liquid in two batches and continue to beat with a whisk.

    27’s Baking Diary – Blackcurrant Cream Muffin step 3

  4. Add the condensed milk and continue stirring until all ingredients are feathery.

    27’s Baking Diary – Blackcurrant Cream Muffin step 4

  5. After mixing the baking powder and flour, sift into the butter mixture.

    27’s Baking Diary – Blackcurrant Cream Muffin step 5

  6. Add the condensed milk and stir evenly with a spatula.

    27’s Baking Diary – Blackcurrant Cream Muffin step 6

  7. Scoop evenly into the paper tray until it is 2/3 full. Then, evenly sprinkle the soaked black currants on the surface.

    27’s Baking Diary – Blackcurrant Cream Muffin step 7

  8. Put it into the preheated oven, 180℃, middle layer, upper and lower heat, bake for about 20 minutes until it is completely puffed up and the surface is beautifully golden.

    27’s Baking Diary – Blackcurrant Cream Muffin step 8

  9. Okay~The blackcurrant whipped cream muffin is ready~~Simple and delicious~~~

    27’s Baking Diary – Blackcurrant Cream Muffin step 9

  10. Wish you all a good appetite~ See you next time~~

    27’s Baking Diary – Blackcurrant Cream Muffin step 10