Banana chocolate marfin
By VicentaLakin
It's so boring and hot that I don't know what good fruit is, bananas, frozen in the fridge, under the influence of indoor heat, blackened in less than two days and obnoxious fly bugs. It's better to make cake before it gets dark. The sweet bananas are full of chocolate, the fine ones come with a fragrance of wine, and the plentiful tastes are overwhelming... ...Maffen has a high success rate, so it's easy to do it without fear, if it's the new hands who first contact the bake, with more than five points for the little stickers, it's easy to avoid possible mistakes。
Recipe Recommendations
- low-gluten flour 100 grams
- fine sugar 50 grams
- pure milk 20 ml
- banana puree 100 grams
- corn oil 40 ml
- Lead-free baking powder 2 grams
- baking soda 1 gram
- eggs one
- rum 1 teaspoon
- Bakeable chocolate beans 40 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Banana chocolate marfin
1
Add fine sugar to the whole egg and mix it evenly。
2
Add corn oil to full integration。
3
Banana mud, rum, pure milk, in turn, with full homogenization。
4
Low-banded flour, powdered powder, small soda mixed into the basin, softly mixed。
5
Add baked chocolate beans, so they can be smoothed to the ground without flour particles. Don't overwrite it
6
It's full of eight points in a paper cup with a modest amount of chocolate beans on its surface。
7
Bake in a pre-heated oven, 180 degrees, 20 minutes。Banana chocolate marfin Make Tips
1. When making muffin using the muffin method, the so-called "salad oils" such as corn oil and sunflower oil are usually used instead of butter. Peanut oil is not suitable for raw fishy smell.
2. The making time of muffin batter is very short. When the batter is mixed, the oven is preheated and can be baked immediately. Baking muffins requires a relatively high temperature, and I usually use 170-180 degrees. The situation of each oven is different, so please adjust it according to the temperature of your oven.
3. Stir the batter until it has just been mixed and it is still rough. There is no need to stir the batter very carefully; this rough state will disappear when baking. Don't over-stir the batter in pursuit of finesse. This will make the muffin not soft enough and there will be many tunnel air holes in it.
4. Expansion agent is essential. Muffins made by the muffin and crispy methods do not batter anything, but rely on baking powder to expand the batter.
5. The muffin batter will expand during baking. When filling, in addition to paying attention to the consistent height so that the appearance will be beautiful, it should not be filled too full. The principle of not more than eight points full is at most. Otherwise, when the batter starts to expand, the outer skin has not yet been finalized, too much batter will flow out from all directions.
2. The making time of muffin batter is very short. When the batter is mixed, the oven is preheated and can be baked immediately. Baking muffins requires a relatively high temperature, and I usually use 170-180 degrees. The situation of each oven is different, so please adjust it according to the temperature of your oven.
3. Stir the batter until it has just been mixed and it is still rough. There is no need to stir the batter very carefully; this rough state will disappear when baking. Don't over-stir the batter in pursuit of finesse. This will make the muffin not soft enough and there will be many tunnel air holes in it.
4. Expansion agent is essential. Muffins made by the muffin and crispy methods do not batter anything, but rely on baking powder to expand the batter.
5. The muffin batter will expand during baking. When filling, in addition to paying attention to the consistent height so that the appearance will be beautiful, it should not be filled too full. The principle of not more than eight points full is at most. Otherwise, when the batter starts to expand, the outer skin has not yet been finalized, too much batter will flow out from all directions.