Chocolate mashed cupcakes
By VicentaLakin
Chocolate marmalade cupcakes。
Recipe Recommendations
- low-gluten flour 90g
- eggs of 5
- milk 40ml
- corn oil 30g
- brown sugar powder 25g
- white granulated sugar 50g
- chocolate chip 50g
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate mashed cupcakes
1
take the 50g chocolate and put it in the bag。
2
Scratch the large soybeans with a cane。
3
Five eggs, empty into a big bowl with no water or oil, and yellow into another big bowl。
4
Put red sugar powder, milk, corn oil in yolk bowls, evenly mixed。
5
SIFT IN FLOUR, USING THE WORD "Z" TECHNIQUE, AND EVENLY BLENDED TO NO PARTICLES。
6
the egg cleaners used an eggbeater to reach the bubble, adding 20 g white sugar and continuing to do so。
7
when you can see the protein cream trail, add 20 g white sugar and continue to pass。
8
when visible, 10 g white sugar is added and continues to be distributed。
9
It continued for about two minutes, and the protein frost was like a soft foam, which was visible early, and the egg cleaner was finished。
10
Chocolate shredded in yolk。
11
Add a third of the protein cream。
12
THE WORD "Z" IS USED TO FLIP EVENLY。
13
Add the remaining two-thirds of protein cream, evenly mixed。
14
Down into the cupcake mold, full eight。
15
Like a little sesame。
16
The oven is 170°C, preheated for five minutes, and the cupcakes are placed in the oven, 165°C, and baked for 35 minutes。
17
It's full of chocolateChocolate mashed cupcakes Make Tips
Watch it for about 25 minutes, if you're satisfied with the toast, put on the tin sheet in case the skin is too hot。