Chinese Food
Chocolate chip muffin Muffin
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This is a kind of muffin with a strong chocolate flavor. You can eat chocolate with clear granules after biting. It is very thick after melting in your mouth. It's easy to operate. It's also easy to control. The ordinary muffin plate can also be used to make the sprouting mushroom head. There will be a detailed introduction in the recipe. Or look at the bottom tips. The top is covered with chocolate frosting. Of course, it can be omitted. But I think it will be better to see that some of the following formulas can be used to make six muffins. The size of the made muffins is almost the same as that of those sold in Starbucks and other coffee shops
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary materials butter, eggs and milk to return to room temperatur
Step2:The paper holder is put into the mold and the standby oven is preheated by 190 degree
Step3:Sift after mixing of low powder, baking powder and sal
Step4:Ingredients for making black cocoa chips - low powder 20g almond powder 33g butter 20g sugar 25g black cocoa 10g in a bow
Step5:Knead it with your fingers and crush it into granules. This is black cocoa powder
Step6:Pour butter, brown sugar and sugar into the bow
Step7:Whisk the egg beater to a low level until the sugar melts. The butter cream is white and fluffy, then add the yogurt. Stir evenl
Step8:Add the whole egg liquid 34 times. Use the beater to stir it fully every time. Avoid oil-water separation
Step9:Add one third of the sieved powder. After rapid mixin
Step10:Add half the milk. Stir wel
Step11:Add another half of the powder. Stir quickly and then add half of the milk. Stir well and then add the last powder and mix evenly
Step12:It's very convenient to use scraper and spoon with batter. Put half the batter on the paper holder firs
Step13:Press flat with a spoon. Fill the bottom of the tray with two chocolate bars
Step14:Add the rest of the batter. Use a spoon to press it flat and put on the chocolate block
Step15:Sprinkle with black cocoa chip
Step16:Bake in a preheated 190 degree oven for 25 minute
Step17:After baking, put it on the cooling frame together with the mold and cool it thoroughly before demouldin
Step18:If you want more chocolate flavor, you can sprinkle chocolate icing. Add 25g sugar powder + 10g cocoa powder + water One point five Put less water in the spoon. It's not too thin. It's not frostin
Step19:So the fragrant muffin is read
Step20:Enjoy i
Step21:Super deliciou
Cooking tips:1. The best choice for butter is fermented butter. I use the president's salt free butter. 2. Brown sugar is easy to absorb moisture and agglomerate. It must be broken up and reused. It's recommended that Taigu golden brown granulated sugar has clear grains and moderate taste. 3. The mold is made of wk9020 mold and wk9282 paper holder. The quantity is exactly one plate. 4. Put the batter into the paper holder twice. After pouring in half, use a spoon to fill the bottom and then pour in the remaining half. This will help the bottom to be complete. The mushroom head can also burst out. 5. After making black cocoa powder, put it into a bottle for endless use. It can be iced Refrigerate for one week 6. Dark chocolate can be used for those who don't like sweetness. Milk chocolate can be used for those who like sweetness. I use all of dev's 7. Don't worry about demoulding after baking. Put the cake with mold on the cooling rack to cool and demould 8. One tablespoon in the formula is 15ml. One teaspoon is 5ml. Please be sure to use the standard spoon to cook delicious dishes.
