Chinese Food
Chocolate Muffin
(63959 views)
Hello, everyone. Some guy who left his blog for more than ten days has come back. Eleven a long vacation. I went back to my home. I believe that concentration is the essence. So I am going to summarize my feeling of going home in three words. I've asked for leave several times before. I've stopped updating several times. But seriously, I never really left. Even when my eyes hurt, I didn't forget to climb up and open my blog. But only this time. Can let me completely put the blog aside. Don't want to see it or not. But at home, I am very happy. Yes. At home. I'll always be the one with the most leisure. My father and my mother always do all the work they can. The food is always the most delicious. It's the taste that we can't get used to from childhood. The taste of home. Thick thick. This is the only time. In my blog, I can tell you the truth - I'm back. PS - I haven't been here for a while. I'm scared by the number of notes and emails
Cooking ingredients
Cooking Steps
Step1:Sift the low gluten flour, cocoa powder, baking powder and baking soda.
Step2:After the butter is softened, use the eggbeater to beat it slightly (the surface is smooth, a little white, and the volume is slightly larger). Add the sugar powder and mix well.
Step3:Add the broken egg mixture in three times and stir evenly. Each time, the eggs and butter need to be fully blended before adding the next time.
Step4:It should be fine and smooth without separation of egg oil.
Step5:Pour in the milk (no need to stir at this time).
Step6:Pour in the flour sifted in the first step.
Step7:Use a rubber scraper to gently mix until it is smooth and free of particles.
Step8:Pour the batter into a paper cup. 1 / 22 / 3 full. Bake in preheated oven.
Cooking tips:1. Friends who often come to my blog must remember that I once introduced the direct method and emulsification method of muffin. This chocolate muffin is made by emulsification. Moreover, it increases the moisture content of muffin, making the finished product very soft and delicious. Therefore, it is called super soft chocolate muffin. 2. Many friends asked how to beat butter. In fact, butter is relatively simple to pass. There is no need to pass protein so many demanding requirements. Just soften the butter sufficiently. There is no need to use electric beater, because there is not much butter in this formula. It is easy to beat the butter around with electric beater, which will cause trouble instead. The picture of step 2 is the state of slightly beating the butter without adding sugar. The picture of step 4 is the picture of emulsified eggs. You can refer to it when making. 3. The paste of this cake has good swelling power. The paper cup must not be too full. Otherwise, it will overflow easily when baking. 4. Baking soda must not be omitted.
