chocolate muffin (qiao ke li mai fen )

chocolate muffin

Introduction:

"Baking: 185 degrees, about 30 minutes"

Production steps:

Step 1: sift the low gluten flour, cocoa powder, baking powder and baking soda.

Step 2: soften the butter, whisk it with a beater (smooth surface, slightly white), add salt and sugar and mix well.

Step 3: add the egg liquid in three times and stir well. Each time, you need to make the egg and butter mix completely before adding the next time.

Step 4: pour in the milk (no need to stir at this time), and pour in the sifted flour in the first step.

Step 5: gently mix with a rubber scraper until smooth and no particles.

Step 6: pour the batter into a paper cup, 1 / 2-2 / 3 full. Bake in a preheated oven.

Materials required:

Low gluten flour: 85g

Cocoa powder: 2 tablespoons

Butter: 60g

Fine granulated sugar: 60g

Salt: 1 / 8 teaspoon

Egg: 50g

Milk: 80ml

Baking powder: 1 / 2 teaspoon

Baking soda: 1 / 4 teaspoon

Note: add the egg liquid three times, each time you need to make the egg and butter completely mixed, and then add the next time. Stir evenly, should be fine and smooth, do not appear egg oil separation.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Qiao Ke Li Mai Fen