Chocolate Muffins

Chocolate Muffins

Introduction:

Production steps:

Step 1: 1. Cut the butter into small pieces, soften at room temperature, and beat until smooth with an egg beater.

Step 2: 2. Add fine granulated sugar several times until the color turns white.

Step 3: 3. Add the eggs in 5 times (add the egg and yolk together), beat each time until the fusion, and then add the next time.

Step 4: 4. Add the sifted cocoa powder, baking powder, corn starch, half of the low gluten flour, and mix well with a rubber scraper.

Step 5: 5. Add milk and continue to mix well.

Step 6: 6. Add the remaining low gluten flour and mix it into a moist batter.

Step 7: 7. Add chocolate beans and mix well.

Step 8: make the paste in the mold.

Step 9: 9. Squeeze into a paper cup for 8 minutes. This kind of 6-in-one mold needs to be padded with paper cups.

Step 10: 10. Put into a 180 ° preheated oven and bake for about 30 minutes. Take it out and stick it in with a toothpick. If it doesn't stick, it's OK.

Materials required:

Butter: 150g

Granulated sugar: 75g

Egg: one

Yolk: one

Low gluten flour: 180g

Corn starch: 20g

Cocoa powder: 30g

Milk: 50g

Chocolate beans: 50g

Baking powder: 3 G

Note: with butter, the taste is crisp.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: other