Cakes and pastries

　　Since learning to bake, I've concluded that my favorite thing to make is muffin cake.Simple, easy to operate, zero failures, these are the real reasons why I fell in love with her.I often make muffin cakes and find that they are not only simple, but also versatile.The practice doesn't need to change much, just replace some different accessories.Based on what I've learned, I've finally created my own little box, and I've made the easiest muffin cake in history.

WHAT YOU NEED

Ingredients

300 grams of low-fat flour
10 grams of flour
4 grams of salt
Two eggs.
90 grams of fine sugar
180 ml of pure milk
85 grams of corn oil
120 grams of simegane

How TO MADE Cakes and pastries

1. The supplies were cut into small pieces with a kitchen scissors and paper cups were inserted into the moulds.

2. Spread the eggs, add fine sugar, pure milk and corn oil in turn, and stir evenly;

3. Mix low-powder foam powder and table salt through a sieve, add to the egg solution and stir gently and quickly evenly into a paste;

4. At this point, preheat the oven to 180 degrees, add the dried sesame seeds to the dough, stir evenly into the cake paste;

5. Put the cake dough in a flower bag, cut it into 1 cm pieces, squeeze it into a paper cup mold until it is seven or eight percent full, put it in the middle layer of the oven, and bake it for about 15 minutes.

6.

Handy cooking tips

　　It's the first time I've dared to make it myself, it's soft and delicate, it's very satisfying, it tastes a little lighter.Because corn oil is used instead of butter, only one type of sesame seeds is added to the ingredients.If you add some other dried fruit, it should smell better!