Recipe video (my You Tube channel)https://youtu.be/I08PW1g7qBQ
Muffin mold (27183.5cm, 10.671.4 in)
1 cup Height : 3.5 cm, upper diameter : 7 cm, lower diameter : 5 cm
1 cup Height : 1.4 in, upper diameter : 2.8 in, lower diameter : 2 in
Microwave strawberries at 600 watts for 30-40 seconds. Add 1 Tbsp granulated sugar to the strawberries. Mix roughly. Cut the strawberries with a spoon and make it into small pieces.
Microwave it at 600 watts for 2 minutes. Let it cool as it is. Preheat an oven to 200 / 392 F. Sift cake flour and baking powder twice.
Make unsalted butter smooth. Add granulated sugar to the butter in 3 parts. Mix well each time.
Mix it with a whisk until it becomes white and fluffy.
Beat an egg lightly until it gets watery. (Please use an egg of room temperature to prevent the batter from separating.) Add it to the butter in 4-5 parts. Mix it until it gets smooth each time.
Add vanilla oil and mix well. Put half the dry ingredients and fold it 10 times.
Put half of milk and fold it 10 times. Put the remaining dry ingredients and fold it 10 times. Put the remaining milk and fold it 10 times.
Scrape the remaining flour on the inner side of the bowl into the cake batter. Fold it 10 times.
Put the strawberry paste and fold it 10 times.
Line muffin mold with glassine paper. Put the cake batter in each.
Bake it at 170 / 338 F for 30 min. Let it cool for about 5 min.
ToppingSoften cream cheese. Cut strawberries. Add powdered sugar to the strawberries and mix roughly.
Put the soften cream cheese and the strawberry on the top of the muffin. It's all done!
It's tasty to eat freshly baked muffins with cream cheese. When storing, wrap the muffin with plastic wrap. When you eat it, you should warm a little with a microwave to make it soft like freshly baked.
