Banana Chocolate Muffin (muffin method)(xin shou ru men ji xiang jiao qiao ke li ma fen song bing fa )

Banana Chocolate Muffin (muffin method)

Introduction:

"It's stuffy and hot these days. The fruit that I don't know what to do is banana. It's easy to get frostbitten when it's put in the refrigerator. Under the effect of high temperature in the room, it turns black in two days and attracts annoying insects. If you can't finish eating so many bananas, you might as well make a cake before it turns black and taste it slowly. The sweet banana is rich in chocolate, and there is a little bit of wine aroma in the fine taste. The rich taste is irresistible. The success rate of muffin production is very high, so you can do it without too much worry. If you are new to baking for the first time, you can easily avoid it by paying more attention to the five tips It's a mistake that can happen. "

Production steps:

Step 1: add sugar to the whole egg and stir well.

Step 2: add corn oil and stir until completely blended.

Step 3: add banana puree, rum and pure milk in turn, and mix well.

Step 4: mix low gluten flour, baking powder and baking soda, sift them into a bowl, and mix well.

Step 5: add baking resistant chocolate beans and mix well until there are no flour particles. (do not over Mix)

Step 6: fill the paper cup with 8% of the total, and sprinkle chocolate beans on the surface to decorate.

Step 7: bake in preheated oven, 180 degrees, 20 minutes.

Materials required:

Low gluten flour: 100g

Fine granulated sugar: 50g

Pure milk: 20 ml

Banana puree: 100g

Corn oil: 40 ml

Lead free baking powder: 2G

Baking soda: 1g

Egg: 1

Rum: 1 teaspoon

40 grams of baked chocolate

Note: 1. When muffin method is used to make muffin, corn oil, sunflower seed oil and other so-called "salad oil" are usually used instead of butter. Peanut oil is not suitable for smell. 2. The making time of muffin batter is very short. When the batter is well mixed and the oven is preheated in place, it can be roasted immediately. Baking muffin needs higher temperature, I usually use 170-180 degrees. The situation of each oven is different, please adjust according to the temperature of your oven. 3. Mix the batter until just mixed and rough. There is no need to stir the batter very carefully. This rough state will disappear during baking. Don't over stir the batter for the sake of delicacy. It will make muffin not soft enough and there will be many holes in it. 4. Expansion agent is essential. Muffin and crisp muffin muffin muffin puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff puff. 5. Muffin batter will expand during baking. In addition to paying attention to the same height and beautiful appearance, it should not be filled too full. At most, it should not exceed 8% full. Otherwise, when the batter starts to expand and the skin has not been shaped, too much batter will flow out from all around.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Xin Shou Ru Men Ji Xiang Jiao Qiao Ke Li Ma Fen Song Bing Fa