Chinese Food
Sweet and soft chocolate muffin
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Cooking ingredients
Cooking Steps
Step1:Soften butter at room temperature. Sift low gluten flour, cocoa powder, baking powder, baking soda and salt.
Step2:Beat the softened butter with a beater until the surface is smooth, the volume is slightly larger and the color is lighter.
Step3:Add in the sugar. Stir well.
Step4:Add the broken egg mixture in three times. Stir evenly. Mix butter and egg mixture evenly at home for the next time.
Step5:The liquid is fine and smooth after being stirred evenly.
Step6:Pour in the milk. Do not stir at this time.
Step7:Pour in the powder mixture which has been sieved before.
Step8:Use a scraper to gently mix until the cocoa paste is smooth and fine without particles.
Step9:Pour the mixed cocoa paste into a paper cup to two-thirds of the degree. Then put it into the preheated oven. The middle layer is 185 degrees. Bake on the upper and lower fire for about 30 minutes. Then it will be out of the oven.
Cooking tips:1. The paste of this cake has a very good expansion. So do not pour too much cocoa paste into it. Otherwise, it will overflow easily when baking. 2. In addition to neutralizing the alkalinity of cocoa powder, baking soda can also make chocolate cake more beautiful in color, so it must not be omitted. There are skills in making delicious dishes.
