I am a happy angel in black - Chocolate Muffin

I am a happy angel in black - Chocolate Muffin

Introduction:

"Finally found a cake my husband likes to eat! On Sunday, I found Junzhi's super soft chocolate muffin and wanted to make it. Although I had been thinking about it for a long time, I felt guilty about the amount of sugar and butter in it. Even if I made it, I didn't dare to eat it. Although my husband wants to make chocolate delicious, it's not a problem that I can't ignore! After a little reduction in the amount of butter and powdered sugar, six wheat flavorings came out of the oven. I couldn't wait to taste one. It was delicious! I gave it to my husband for him to taste, but he was not interested. Although it was expected, I felt very disappointed. Not long after dinner, he said that he was hungry, so I sold wheat to him again. People thought for a while and said, "take it, I'll see what it looks like." after eating one mouthful, he said that the cake I made was delicious. He choked three times with beer, and then said that I could make some more. It's delicious. In the future, don't make other cakes, just do this. I love it Eat this (^_ ^Yesterday after work, I changed the prescription, reduced the amount of sugar and butter, and made double chocolate muffins! Method of pastry: soften butter at room temperature, add sugar powder, mix evenly with a scraper, and then add low flour to make a paste (40g butter, 25g sugar powder, 15g low flour)

Production steps:

Step 1: 170g low flour, 160g water, 2 eggs, 100g butter, 4 tbsp cocoa powder, 100g sugar powder, 1 / 4 tbsp salt, 1 tbsp baking powder, 1 / 2 tbsp baking soda

Step 2: mix and sift low flour, cocoa powder, baking powder and baking soda

Step 3: soften the butter at room temperature and beat slightly with an egg beater

Step 4: add sugar powder and stir well

Step 5: stir well, butter volume expanded a lot

Step 6: add the egg liquid in three times and stir well. Each time, make the egg and butter mix completely before adding the next time

Step 7: stir evenly, it should be fine and smooth, there will be no separation of egg and oil

Step 8: add water (do not stir at this time)

Step 9: add the sifted powder

Step 10: with a rubber scraper, gently stir until smooth and no particles

Step 11: pour the batter into the mold (silicone does not need to brush oil, aluminum should brush a layer of butter or vegetable oil in advance)

Step 12: squeeze pastry on the surface

Step 13: in the middle of the oven, heat 185 ℃ for 30 minutes

Step 14: put a circle on your head, like a little angel (^_ ^）

Materials required:

Low powder: 170g

Water: 160g

Eggs: 2

Butter: 100g

Cocoa powder: 4 tablespoons

Powdered sugar: 100g

Salt: 1 / 4 teaspoon

Baking powder: 1 teaspoon

Baking soda: 1 / 2 teaspoon

Note: this chocolate cake is really soft and delicious. When adding egg liquid, it must be divided at least three times, otherwise it is easy to separate the egg oil. If you do have egg oil separation, don't be nervous, because there is baking powder in it, so you can still succeed. If you want better effect, just add a little baking powder. 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: simple

Process: Baking

Production time: half an hour

Taste: sweet