Strawberry Muffin Cake

Flavor: Other; Technique: Baking; Time: One hour; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Strawberry Muffin Cake

Cut the butter into small pieces and soften at room temperature or microwave for a short time, but do not completely melt it into liquid. Butter that is completely melted cannot be whipped.

Add powdered sugar.

Use an electric mixer to whip until the butter and sugar are completely dissolved. The color will lighten.

Add the egg liquid gradually, making sure the butter and egg liquid are completely blended before adding the next portion of egg liquid. Otherwise, oil-water separation may occur. Once oil-water separation happens, the taste of the final product will be compromised.

Whipped butter should have a light yellow color and be smooth.

Sift in low gluten flour, add baking powder, and pour in milk.

Use a spatula to mix the batter evenly.

Place the piping bag in a cup (for easy handling), and use a spatula to transfer the batter into the piping bag in portions.

Squeeze into the paper cups, then add a little strawberry jam on top. To use the piping bag, hold the upper part with your left hand and the lower part with your right hand, similar to holding a pen.

Preheat the oven, top heat at 190 degrees, bottom heat at 180 degrees, adjust according to your oven’s temperament. Bake for about 25 minutes.