(qiao ke li mai fen )

chocolate muffin

Introduction:

Production steps:

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

Step 2: after the butter is softened, use a hand beater to beat it slightly (smooth surface, slightly white, slightly larger volume), and add fine granulated sugar to 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: the appearance after mixing should be fine and smooth without separation of egg oil.

Step 5: pour in the milk (no stirring is required at this time).

Step 6: pour in the sifted flour from step 1.

Step 7: gently mix with a rubber scraper until smooth and no particles.

Step 8: pour the batter into a paper cup, 1 / 2-2 / 3 full.

Step 9: put into the preheated oven, 180 degrees, bake for about 25 minutes.

Materials required:

Low gluten flour: 85g

Cocoa powder: 1 tablespoon

Butter: 60g

Granulated sugar: 65 g

Egg: 50g

Milk: 80 ml

Baking powder: half spoon

Baking soda: 1 / 4 teaspoon

Salt: 1 / 8 teaspoon

Note: 1, in the butter, to add a small amount of eggs many times, in order to make the butter and eggs fully integrated. If you add eggs at one time, it is difficult to be fully absorbed by butter, which will produce the phenomenon of oil egg separation, that is, emulsification failure. 2. The ingredients of Muffin Cake usually contain more milk, yogurt and other wet materials. When these materials are poured into the whipped butter, they usually do not need to be stirred first, but they are poured into the flour and then mixed together to form a batter. This is because the ability of butter paste to absorb water is limited. If milk and other materials are mixed with butter paste first, butter paste can not absorb so much water. Adding flour will help butter paste absorb water, so that butter, flour, milk and other ingredients are completely integrated. 3. When making emulsified muffins, not only butter needs to be softened, but other ingredients (eggs, sugar, milk, etc.) also need to be kept at room temperature. If they are refrigerated, they need to be warmed before use. When the temperature of each ingredient is 21 ℃, the emulsifying effect is the best.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Mai Fen