Chinese Food
Starbucks super soft chocolate muffin
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My girlfriend said that she wanted to eat Starbucks Chocolate Muffin Cake. So I concentrated on studying... I found recipes on the Internet. It's really not suitable. It's not very soft... So I groped for it myself. Finally, I found the most suitable way.. Taste. It's a match with Starbucks. It's not my boast. Ha ha~
Cooking ingredients
Cooking Steps
Step1:After the butter is softened, whisk it slightly with a hand beater. Then add in the sugar powder and mix well (in winter, the butter is best to be heated and melted in water, and the sugar powder that does not like sweet is halved). Add the broken egg liquid in three times, and stir evenly. Each time, the egg and butter should be completely mixed before adding the next time.
Step2:Pour in the milk.
Step3:Sift the low gluten flour, cocoa powder, baking soda and baking powder. Add them to the batter.
Step4:Use a rubber scraper to stir evenly until it is smooth and free of particles. (note here that the temperature is low in winter. The batter will be thick and not easy to pour into the mold. So it's better to stir it through hot water.
Step5:Pour the batter into a paper cup. Pour 68 minutes to the top. Then add some chocolate beans to the surface (if you want to swell a little bit). Bake in a preheated oven. Middle layer. Fire up and down 180 °. 20 minutes. (temperature and time are for reference only. Adjust according to the actual situation of the oven.
Step6:Fresh chocolate muffin cake. It's super soft and instant. It's super delicious
Cooking tips:1. Because there is butter in muffin, the butter will harden and taste worse when it's cold. It's a normal phenomenon. Before eating, bake it in the oven a little more and it will be soft again. 2. Many other people ask how big 1 / 2 and 1 / 4 teaspoons are. I use the special baking spoon. The measuring spoon will write 1 / 2 or 1 / 2 on it. I think it's better to put less baking powder. But if you don't put it, the expansion will be affected. In short, according to your own needs ~ 3. The problem of pulp explosion. When pouring batter, uneven pouring or too full pouring will cause the top to burst. So try to pour the batter as evenly as possible. Don't pour it too full. Because muffin will expand during baking. Pour it too full and it will burst. There are skills in making delicious dishes.
