Chinese Food
Chocolate cupcakes
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Cooking ingredients
Cooking Steps
Step1:Preheat - 190 degrees. Heat up and down; bake - 190 degrees. Middle layer (2 layers / 4 layers). 15 minutes and 8 minute
Step2:First, weigh the butter, melt it at room temperature, and weigh other materials.
Step3:Preheat the oven while preparing dry and wet materials.
Step4:Beat up the eggs in a bowl. Pour in the sugar and mix well. Add the melted butter and milk. Stir well.
Step5:Add baking powder, baking powder and cocoa powder to the flour. Mix well and sift.
Step6:Pour the sifted flour into the prepared egg mixture. Mix gently with a rubber scraper.
Step7:Pour batter into a paper cup. 2 / 3 full.
Step8:Place in preheated oven immediately. 2 / 4 layers. Bake until don
Cooking tips:1. When mixing, just mix the dry and wet materials completely. Do not over mix. The batter looks rough and lumpy after mixing. After the materials are mixed, they need to be baked in the mould immediately. Otherwise, the expansion of the cake will be affected, and the finished product will not be soft and delicate enough. 2. Jun Zhi suggested that the baking time should be 15 minutes. 15 minutes. There is still paste inside the uncovering. So lalaila should be roasted for about 8 minutes. The finished skin is slightly burnt and fragrant. Next time, you can consider placing the baking tray in 3 layers / 4 layers. The heating should be more even. 3. Junzhi's formula. The cocoa powder ratio is particularly good. The taste of the finished product is the most satisfactory. But the sugar content should be adjusted next time. Lower it a little. There are skills in making delicious dishes.
