Soft chocolate muffin(xiang ruan qiao ke li mai fen )

Soft chocolate muffin

Introduction:

Production steps:

Step 1: soften butter at room temperature and set aside. Sift low gluten flour, cocoa powder, baking powder, baking soda and salt.

Step 2: beat the softened butter slightly with an egg beater until the surface is smooth, the volume is slightly larger and the color is lighter.

Step 3: add sugar and stir well.

Step 4: add the egg liquid in three times, and stir evenly. Each time, mix the butter and egg liquid evenly. Next time at home.

Step 5: the liquid is fine and smooth after mixing.

Step 6: pour in the milk without stirring.

Step 7: pour in the powder mixture which has been sifted before.

Step 8: stir gently with a scraper until the cocoa paste is smooth and fine.

Step 9: pour the mixed cocoa paste into a paper cup to 2 / 3 degree, then put it into a preheated oven, middle layer, 185 degrees, and bake for about 30 minutes.

Materials required:

Low gluten flour: 85g

Fine granulated sugar: 80g

Cocoa powder: 30g

Butter: 60g

Egg: 1

Milk: 80 ml

Salt: 0.5g

Baking powder: 2.5G

Baking soda: 1.5g

Note: 1. This cake batter expansion is very good, so in the pouring of cocoa paste must not be too full, otherwise it is easy to overflow when baking. In addition to neutralizing the alkalinity of cocoa powder, baking soda can also make chocolate cake more beautiful, so it must not be omitted.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xiang Ruan Qiao Ke Li Mai Fen