Chocolate muffin
Baking: 185 degrees, about 30 minutes
Recipe Recommendations
- low-gluten flour 85 grams
- cocoa powder 2 tablespoons
- butter 60 grams
- fine sugar 60 grams
- salt 1/8 teaspoon
- eggs 50 grams
- milk 80ML
- baking powder 1/2 teaspoon
- baking soda 1/4 teaspoon
- bitter taste
- baking
- ten minutes
- ordinary
Steps for Chocolate muffin
1
Mix and sieve low-gluten flour, cocoa powder, baking powder, and baking soda.
2
After the butter has softened, beat it slightly with an egg beater (smooth surface and slightly whiter), add salt and sugar and stir well.
3
Add the beaten egg mixture in three times and stir well. Each time, you need to completely blend the eggs and butter before adding it again.
4
Pour in the milk (no stirring is needed at this time) and add the flour sifted in the first step.
5
Gently stir evenly with a rubber spatula until smooth and particle-free.
6
Pour the mixed batter into the paper cup until 1/2-2/3 full. Place it in the preheated oven and bake.Chocolate muffin Make Tips
Add the beaten egg liquid three times, each time until the egg and butter are completely blended before adding again. After stirring evenly, it should be smooth and smooth without separation of egg oil.