I made the muffin using emulsification method this time, which is more complicated than the traditional one, but the finished product should be more delicate and looks better. I wanted to add some coconut paste in the middle for fear that my husband wouldn't like it, so I didn't put it in it. After I cooked it, I didn't taste it, but it smelled very fragrant, and the important thing was that it was not greasy at all and looked more refreshing. It is easy to make muffin, but if you want to make a "qualified" muffin, you must pay attention to its two characteristics--1) curved top;2) small cracks, and the finished muffin color. Beautiful color. For this kind of cupcake, the taste will not be too bad. The rest is to have a beautiful appearance ~~~~~
Um... I suddenly realized that the pattern of this paper cup was similar to the color and pattern of the floral skirt I wore during the New Year... I also love to wear small flower clothes ~~~~~
Chocolate Bean Muffin
By DennisHarris
Recipe Recommendations
- butter 60 grams
- fine sugar 60 grams
- egg liquid 50 grams
- pure milk 50ML
- low powder 100 grams
- lemon juice 15ML
- salt 1/8 teaspoon
- baking powder 1/2 teaspoon
- chocolate beans appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Chocolate Bean Muffin
1
After the butter is softened at room temperature, add fine granulated sugar.
2
Beat with an electric whisk until the butter color is lighter and hair is loose.
3
Add the beaten egg mixture in three times.
4
Whisk each time until the egg mixture and butter paste are completely blended before adding the next one.
5
The butter paste after adding all the egg mixture should be fluffy and smooth.
6
Add milk once.
7
Then add the lemon juice (do not stir the milk and lemon juice at this time).
8
Mix the low flour, baking powder, and salt and sieve into a butter bowl.
9
Use a spatula to mix evenly in different directions.
10
Put in the chocolate beans. My chocolate beans are put in the refrigerator. When I take them out, there are several pieces and several pieces dipped together. First separate the beans one by one, and then pour them into the batter.
11
Mix well with batter again.
12
Pour it into a paper mold for 8 minutes full; use two types of paper cups, tinfoil and ordinary paper cups: tinfoil comparison, soft batter will spread to the side with a small point after pouring in; ordinary hard point, but use both together. If one is used, it will be troublesome to leak oil.
13
The middle layer of the oven is 185 degrees for about 30 minutes. Pay attention to the oven in the last few minutes. The color of the muffin is golden yellow and you can take it out.
14
Very beautiful Muffin.