Rosemary Muffin Cake (the shortest time consuming) method

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  1.Prepare the ingredients, butter, eggs, low-gluten flour, milk powder, milk, sugar, rosemary, baking powder, and salt.

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  2. Soften the butter in advance and put it into the basin.

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  3.Use an electric whisk to beat the butter.

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  4. Add the sugar to the butter three times, adding each time Use a whisk to beat once for 20 seconds, then beat again for another 20 seconds.

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  5.After adding sugar, the whipped butter turns white.And there is an obvious feeling of being beaten.

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  6. Add eggs one by one, beating Beat the eggs evenly.

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  7. Add 80ml to the beaten butter and egg liquid Milk, stir lightly with a whisk.

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  8. Combine low-gluten flour, baking powder, salt, Sift milk powder into a basin.

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  9.Use a spatula to stir the ingredients in the basin evenly.

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  10.The cake batter is ready.

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  11. Chop the rosemary and set aside.

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  12.Put the chopped rosemary into the cake liquid , stir evenly, and you can choose to put it into a piping bag or a cup with a tiger mouth.

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  13. Pour the cake liquid into the paper cup and bring it to 8 -9 points full.Preheat the oven in advance to 180 degrees for 10 minutes.Place the baking sheet in the oven and bake at 180 degrees for 20 minutes.Simmer for another two minutes to prevent the cake from shrinking.

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  14. Rosemary-scented cream muffin cake It's done.

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  15.Another picture of the finished product.Paired with black tea, it’s a great afternoon tea!