Chocolate McFin

1

Low-banded flour, cocoa flour, salt, powdered powder, and small sodas were mixed for screening。

2

After softening the butter, a slight blow-out (surface smooth, slightly white, slightly larger) was used with a hand-pumper, which added fine sugar to the mix。

3

Add dispersed egg fluids three times and mix evenly. In each case, the full integration of eggs and butter is required before the next addition。

4

When you mix it evenly, you should be lean and smooth, without the egg oil being separated。

5

Pour in the milk (no mixing at this time)。

6

It's the first time I've seen flour。

7

Smash it with a rubber razor, smooth and smooth, to the point where it is not granular。

8

Pour mixed paste into a paper cup full of 1/2-2/3。

9

Put it in a preheated oven, 180 degrees, about 25 minutes。

1. When creaming butter, eggs must be added in small amounts and multiple times to ensure the butter and eggs are completely blended. If eggs are added all at once, it is difficult for the butter to fully absorb them, resulting in the separation of oil and eggs, which indicates a failure of emulsification. 2. Muffin ingredients typically include a large amount of wet ingredients such as milk and yogurt. When pouring these ingredients into the creamed butter, you usually do not need to stir immediately; instead, pour in the flour first and then mix everything together into a batter. This is because the butter mixture has a limited capacity to absorb moisture. If the milk and other ingredients are mixed with the butter mixture first, the butter mixture cannot absorb so much liquid. Adding flour helps the butter mixture absorb the moisture, thereby allowing the butter, flour, milk, and other ingredients to blend completely. 3. When making emulsification method muffins, not only does the butter need to be softened, but other ingredients (eggs, sugar, milk, etc.) also need to be kept at room temperature. If they are in a refrigerated state, they need to be brought to room temperature before use. The emulsification effect is best when the temperature of each ingredient is 21 degrees.