Chocolate muffin
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Chocolate muffin
1
170 grams of low flour, 160 grams of water, 2 eggs, 100 grams of butter, 4 tablespoons of cocoa powder, 100 grams of powdered sugar, 1/4 teaspoon of salt, 1 tsp of baking powder, 1/2 teaspoon of baking soda
2
Mix low flour, cocoa powder, baking powder, and baking soda and sieve for later use
3
Melt butter at room temperature and beat lightly with an egg beater
4
Add powdered sugar and stir well
5
When stirred well, the butter expands a lot
6
Add the beaten egg mixture in 3 times and stir well. Make the eggs and butter completely blend each time before adding the next time
7
Stir evenly, should be smooth and smooth, there will be no egg and oil separation
8
Add water (do not stir at this time)
9
Add the sifted powder
10
Use a rubber spatula and gently stir until smooth and particle-free
11
Pour the mixed batter into the mold (silicone batter does not need to be brushed with oil, aluminum batter must be brushed with a layer of butter or vegetable oil in advance)
12
Squeeze the pastry on the surface (don't be sorry for making the pastry left over from the bread)
13
In the middle layer of the oven, heat it to 185 degrees for about 30 minutes
14
Put a circle on your head, does it look like a little angel (^_^)Chocolate muffin Make Tips
This chocolate cake is really soft and delicious.
When adding egg liquid, be sure to divide it at least 3 times, otherwise it will be easy to separate the egg oil. Don't be nervous if you do have egg oil separation when you are making it, because there is baking powder in it, so it can still be successful. If you want to have a better effect, just add a little more baking powder.
In addition to neutralizing the alkalinity of cocoa powder, baking soda can also make the color of chocolate cakes more beautiful, so it must not be omitted!
When adding egg liquid, be sure to divide it at least 3 times, otherwise it will be easy to separate the egg oil. Don't be nervous if you do have egg oil separation when you are making it, because there is baking powder in it, so it can still be successful. If you want to have a better effect, just add a little more baking powder.
In addition to neutralizing the alkalinity of cocoa powder, baking soda can also make the color of chocolate cakes more beautiful, so it must not be omitted!