Cooking Steps

1. 

   Step1:Microwave peanut butter for 30 seconds. Make peanut butter liqui

2. 

   Step2:Find a small mold and spread the plastic film. Pour in peanut butter and freeze it in the refrigerator

3. 

   Step3:Add sugar to eggs at normal temperatur

4. 

   Step4:Melt with egg cream and suga

5. 

   Step5:Add milk and continue to stir evenl

6. 

   Step6:Sift the low gluten powder, cocoa powder and baking powder into the egg past

7. 

   Step7:Use egg puff to mix. Even cop

8. 

   Step8:Butter melts in microwave (or water barrier

9. 

   Step9:Pour the melted butter into the flour paste. Continue to mix with the egg puff and mix evenly

10. 

    Step10:Turn the batter into a decorative bag. Refrigerate in a sealed refrigerator for 1 hou

11. 

    Step11:Chef's Mini muffin mold into mini muffi

12. 

    Step12:Take out the frozen peanut butter and cut it into small pieces. It can't be too big

13. 

    Step13:Take out the batter in cold storage. Squeeze it into half the height of marfanto

14. 

    Step14:Gently put peanut butter on it. Don't press it hard. Then squeeze the batter up and cover it with peanut butter

15. 

    Step15:Preheat the oven to 190 degrees. The middle layer will be ready in about 12 minutes