Banana chocolate chip muffin

Banana chocolate chip muffin

Introduction:

"Banana pulp is sweet, soft and smooth, which is one of people's favorite fruits. Europeans call it "happy fruit" because it can relieve depression, and bananas are also women's favorite weight loss fruit. Banana is also known as "the fruit of wisdom". It is said that Sakyamuni got wisdom by eating banana. Banana is rich in phosphorus, protein, sugar, potassium, vitamin A and C, and fiber, so it can be called a good nutritional food. When the sweet and smooth banana meets chocolate, the taste is perfect, and the aftertaste is endless

Production steps:

Step 1: cut the cake

Step 2: weigh the material, peel the banana, press the back of the spoon into mud, and cut the chocolate into pieces of different sizes.

Step 3: after the butter softens, add the sugar and beat with the egg beater until the color becomes lighter and the volume expands.

Step 4: beat the eggs into the butter twice, and continue to beat with the egg beater. Beat the heart until the first egg and butter are completely blended, then add the second one. Whipped butter is light feathery.

Step 5: pour banana puree into the whipped butter.

Step 6: mix the banana puree and butter gently with a rubber scraper, and do not mix too evenly.

Step 7: add milk, baking powder, baking soda and sift into the butter mixture.

Step 8: mix evenly with a rubber scraper to make a moist batter.

Step 9: pour the diced chocolate into the batter and mix well with a scraper.

Step 10: put the mixed batter into the flower mounting bag, squeeze it into the mold, two thirds full.

Step 11: put into a preheated 180 degree oven and bake for about 20 minutes until it is completely expanded and the surface is golden.

Step 12: cut the finished product

Materials required:

Low powder: 100g

Butter: 65g

Eggs: 30g

Fine granulated sugar: 50g

Banana (peeled): 100g

Dove chocolate: 50g

Milk 2 tbsp: 30ml

Baking powder: 2.5ml

Baking soda: 0.625ml

Precautions: 1. Butter should be softened to the extent that it can be easily poked into one finger. If the butter is too hard, it will not only cause great resistance, but also make the butter splash. 2. When whipping the butter, add a small amount of eggs many times in order to make the butter and eggs fully integrated. 3. When making emulsified muffins, not only butter needs to be softened, but other ingredients (eggs, sugar, milk, etc.) also need to be kept at room temperature. The best emulsifying effect was obtained when each ingredient was 21 ℃. &nb

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet