Mushroom head Chocolate Muffin(mo gu tou qiao ke li ma fen )

Mushroom head Chocolate Muffin

Introduction:

"I feel like I'm always a little bit slow for hot baked desserts.".. No, it should be said that it's a lot slower. Just like this mushroom head black qiaomafen, I saw many baking friends competing for baking a long time ago. Of course, I planted grass in my heart, but I didn't take advantage of the heat to join in the fun. That's it.... It's not until now! If it wasn't for the fact that I always go to Starbucks at home empty handed after work late, maybe it would be a long time later. "

Production steps:

Step 1: heat insulating water dissolves into liquid

Step 2: add white granulated sugar and stir to dissolve

Step 3: when the chocolate liquid is slightly warm, pour in butter and stir well

Step 4: add the yogurt and milk mixture in batches

Step 5: pour in the whole egg liquid again and mix well

Step 6: sift in all the powder and salt and stir

Step 7: when the batter is half dry, pour in the baked chocolate beans (leave part of them on the surface)

Step 8: mix the batter slightly without dry powder, do not over stir

Step 9: pour into the mold for 10 minutes, sprinkle the remaining roastable chocolate beans evenly on the surface, put them into the oven preheated at 200 degrees, and heat the middle and lower layers for 25 minutes (the amount is 4.5 muffins, which is very large. If the mold is small, it doesn't need to be added)

Materials required:

Common flour: 150g

Soda powder: 1.5g

Baking powder: 2.5G

Salt: 1g

Baked chocolate beans: 75g

Butter: 60g

White granulated sugar: 60g

Faverna dark chocolate: 100g (66%)

Whole egg liquid: 30g

Original yogurt: 62g

Milk: 63g

Note: it tastes better after one night, or microwave before eating~

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Mo Gu Tou Qiao Ke Li Ma Fen