27’s Baking Diary——Plum Wine Mixed Fruit Muffin

27’s Baking Diary——Plum Wine Mixed Fruit Muffin

Overview

Waffles, simple, fast and delicious~~

Tags

Ingredients

Steps

  1. Soak blackcurrants and hazelnuts in plum wine for at least half an hour.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 1

  2. After the butter is softened, add fine sugar, milk powder, and salt, and beat with an electric egg beater until the volume becomes puffy and the color becomes lighter.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 2

  3. Add the eggs in three batches and continue to stir, stirring each time until the eggs and butter are completely combined before adding the next time. Stir until light and fluffy, with no separation of oil and water.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 3

  4. Add milk.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 4

  5. After mixing the flour and baking powder evenly, sift into the butter mixture and mix evenly to form a moist batter.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 5

  6. Drain most of the soaked dried blackcurrants and hazelnuts, add the sliced almonds to the batter, and stir evenly.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 6

  7. Place the mixed batter into a paper tray and place the remaining drained hazelnuts and black currants on the surface.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 7

  8. Put it in the preheated oven, middle layer, heat up and down, 180°C, for 25 minutes, bake until the surface is beautifully golden brown and completely puffed up.

    27’s Baking Diary——Plum Wine Mixed Fruit Muffin step 8