Crisp Chocolate Muffin(xiang su qiao ke li ma fen fu jia su li zhi zuo )

Crisp Chocolate Muffin

Introduction:

"Crisp chocolate muffin taste crisp, fragrant chocolate flavor; a bite; very satisfied!! Today, we make a very popular crispy, whether it's on bread or muffin; muffin tastes strong and soft; almond powder and crispy crispy crispy crispy crispy.. When you make small cakes at home, you can have warm tea at any time, especially in the afternoon tea time. This is the life of freehand brushwork. "

Production steps:

Step 1: soften room temperature butter with a fork.

Step 2: add sugar and butter, mix well.

Step 3: add low gluten.

Step 4: mix the low gluten powder and butter sugar by hand until they are granulated, and put them in the refrigerator for storage.

Step 5: beat the eggs with a beater until fluffy.

Step 6: pour in the milk, continue to beat with the eggs and mix evenly for about 2-3 minutes.

Step 7: pour in the cooking oil.

Step 8: continue to mix well for about 2-3 minutes.

Step 9: sift the muffin premix.

Step 10: sift into the egg mixture.

Step 11: stir well with scraper and add almond powder and chocolate beans.

Step 12: mix the cake paste evenly and put it into the mold.

Step 13: Sprinkle pastry on the surface, preheat 180 degrees in the oven and bake in the middle for 20-25 minutes.

Materials required:

Chocolate muffin premix: 500g

Eggs: 4

Almond powder: 30g

Milk: 150ml

Edible oil: 160ml

Chocolate beans: moderate

Salt free butter (Crisp): 25g

Fine granulated sugar (Crisp): 30g

Low gluten powder (Crisp): 50g

Note: 1. If the crisp is not used up, it can be packed in a fresh-keeping box and refrigerated for 2 weeks. 2. The oven temperature should be adjusted according to the oven of each family.

Production difficulty: simple

Baking technology

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Xiang Su Qiao Ke Li Ma Fen Fu Jia Su Li Zhi Zuo