Dark chocolate muffin
By JazmynPurdy
My muffin, which is made like a crisp blooming flower, doesn't look very good, but it tastes not bad, but it tastes a little harder. So if you want to talk, please learn from my lesson and remember to add milk!
Recipe Recommendations
- unsalted butter 120 grams
- egg yolk of 2
- egg white of 2
- low-gluten flour 120 grams
- cocoa powder 50 grams
- milk 100ML
- dark chocolate 40 grams
- fine sugar 100 grams
- vanilla extract 1 teaspoon
Steps for Dark chocolate muffin
1
Mix low flour, cocoa powder, and baking powder and sieve.
2
Separate the egg white and egg yolk for later use.
3
Heat the dark chocolate over water and melt, add the chocolate paste and stir well.
4
After softening the butter at room temperature, beat it with an electric whisk until smooth.
5
Add 50 grams of fine sugar and 1 teaspoon of vanilla essence and stir well.
6
Add the beaten egg yolks in 3-5 times and beat well. Also add milk in 3-5 times and beat well.
7
Take another basin, add egg whites and the remaining 50 grams of sugar, beat until nine and distribute.
8
Add the beaten egg whites to Step 6 in two portions, stirring in an irregular manner with a rubber spatula, taking care not to circle.
9
Add sifted powder.
10
Use a rubber spatula to stir evenly, without making circles.
11
Add the chocolate sauce.
12
Stir together into a uniform batter.
13
Insert an oil paper holder into the silicone mold and spread the batter into the cup.
14
Sprinkle baking chocolate beans evenly on the surface of the batter. Preheat the oven to 180 degrees, heat it up and down to the middle layer, about 20 minutes.Dark chocolate muffin Make Tips
When adding milk, if there is some separation of water and oil during the beating process, you can add a large tablespoon of low flour before beating.