Coco Muffin(ke ke mai fen )

Coco Muffin

Introduction:

"I always like the taste of Muffin Cake. The taste of chocolate muffin is more fragrant. When it's baked, the skin is slightly crispy, and the inside of the cake is very delicate. It tastes soft and delicious with rich aroma. The production is also very simple. It will feel better if you eat it the next day. It has a strong cocoa flavor. I really like it."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: add sugar powder and beat well

Step 3: pour the scattered egg liquid in several times

Step 4: stir well and add milk

Step 5: mix well and sift in low flour, baking powder and soda powder

Step 6: add cocoa powder

Step 7: mix well with scraper

Step 8: pour the batter into a paper cup and bake for 30 minutes at 180 degrees

Materials required:

Low powder: 85g

Cocoa powder: 10g

Butter: 60g

Whole egg liquid: 50g

Milk: 80ml

Powdered sugar: 80g

Baking powder: 2G

Baking soda: 2G

Salt: 2G

Note: ① baking powder can be omitted, but baking soda must not be omitted. ② paste must not be poured into the paper cup too full, otherwise it will overflow when baking

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ke Ke Mai Fen