The gorgeous transformation after failure -- Banana Chocolate Muffin(shi bai hou de hua li tui bian xiang jiao qiao ke li mai fen )

The gorgeous transformation after failure -- Banana Chocolate Muffin

Introduction:

"Yesterday, after tampering with the Chocolate Walnut Muffin formula, gorgeous failed. No banana puree was added, and the amount of milk was still so small. In the end, I never thought that the water absorption of cocoa powder was so strong. If I don't tell you that it tastes like air dried steamed bread, you must think it's a good seller. So I decided to start with the formula. I've never been so serious as I am today. I've read all the Internet and e-books and studied the muffin formula of all baking experts all day. After hard study, I summed up the proportion of dry material and wet material in my own muffin formula for future reference. In fact, thanks to the failure of this baking, I made such a bad taste muffin in my confused and tired mind. However, there is a saying that wherever I fall, I will get up. For me, a novice Baker, I'd better follow the original recipe honestly. Today's banana chocolate muffin is my gorgeous transformation after failure. It's sweet and soft, and it also exudes the fragrance of cocoa powder. It's very attractive. (in fact, the biggest driving force behind this is my mother. No matter whether I fail or not, she will always support me and encourage me, and eliminate all the snacks that I think fail. At last, she will say "it's not bad", thinking how much psychological energy I can bear. I'm full of confidence.)

Production steps:

Step 1: sift the low gluten flour, baking powder, soda powder and cocoa powder in advance. Peel the banana and put it in the fresh-keeping bag. Press it into mud with a rolling pin.

Step 2: add the egg liquid, corn oil, milk and sugar powder into the basin and stir well.

Step 3: pour in the pressed banana puree and stir well.

Step 4: pour in the sifted low gluten flour mixture.

Step 5: use a rubber scraper to quickly turn and mix evenly, so that the powder material can be mixed to a rough wet state. (remember to over stir, otherwise it will affect the taste)

Step 6: put the batter into the paper mold and fill it with 60% or 70%. Sprinkle coconut on the surface (if not, you can skip it). Immediately put into the oven preheated 170 degrees, middle layer, up and down the fire 170 degrees, 25-30 minutes can be out of the oven.

Step 7: both hot and cold. It's sweet and soft. If you like baking, try it.

Materials required:

Low gluten flour: 100g

Baking powder: 1 teaspoon

Baking soda: 1 / 4 tsp

Cocoa powder: 15g

Eggs: 30g

Powdered sugar: 50g

Corn oil: 50ml

Milk: 65ml

Banana: 100g (peeled)

Coconut: a little

Note: This muffin is made by traditional method. Traditional method was popular when muffin first appeared. Until now, it is still popular in many areas, such as Australia. In the traditional method of making muffin, only vegetable oil is needed. Of course, you can also use butter, but you need to melt it into a liquid like vegetable oil. ① The basic process of the traditional method is: mix all the wet materials (oil, milk, eggs, etc.) evenly, and mix the dry materials (flour, salt, baking powder, sugar, etc.) evenly in another bowl, then mix the two mixture evenly, and immediately bake in the mold. ② Note: when the dry and wet mixtures are not mixed together, they can be kept for a long time, but once mixed, they must be baked immediately, otherwise it will affect the expansion of muffin. ③ Advantages: it's very simple. ④ Disadvantages: the texture of muffin is rough and not as delicate as cake. Therefore, in many baking books, muffin is not classified as "cake", but as "simple bread"

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Shi Bai Hou De Hua Li Tui Bian Xiang Jiao Qiao Ke Li Mai Fen