Banana Chocolate McFin
By VicentaLakin
Yesterday, the chocolate walnut McFin formula, which had been tampered with by itself, failed in a gorgeous way. Neither is added to the banana mud, nor is the amount of milk so small, and last but not least cocoa powder is so strong. If I don't tell you it's like a dry-dried bun, you must think it's great. So I've decided to start with the formula. Never before have you been as serious as you are today, going through the big webs and e-books, looking at the McFin formulations you baked all day, trying to draw up the ratio of dry to wet materials in your own set of wheat formulations for future reference. In fact, thanks to the failure of the baker, he had made so bad a McFin when he was confused and tired. But there's one thing that says, "Get up wherever you fall, and do it in the original formula for a freshman like me." Today's banana-chococofa, which I have failed to do, is a fragrance, sweet and soft, and a fragrance of cocoa powder. The most powerful thing behind this is that Mom, whether I fail or not, she'll back me up, encourage me and wipe out the little things that I think I've failed, and end up saying, "It tastes good," thinking, "How big a mind to bear the energy."
Recipe Recommendations
- low-gluten flour 100 grams
- baking powder 1 teaspoon
- baking soda
- cocoa powder 15 grams
- eggs 30 grams
- powdered sugar 50 grams
- corn oil 50ML
- milk 65ML
- banana 100 grams
- coconut a little
- sweetening
- roast
- half an hour
- simple
Steps for Banana Chocolate McFin
1
Low-banded flour, powdered flour, soda and cocoa powder were mixed in advance for screening. After the banana went to the skin, it was placed in a fresh bag, which was crushed into mud with a crutches。
2
The basin is mixed with scattered egg fluid, corn oil, milk and sugar powder。
3
And then pour the pressured banana mud evenly。
4
Inverted into a sifted low-banded flour mixture。
5
Fast and evenly rolled with a rubber razor, so that the powder material can be humid in a crude state. Remember to overwrite it or it'll affect your taste
6
I'll put the good noodles in a paper model, six or seventy percent full. Coconut on the surface (if not). The oven, which is preheated at 170 degrees, is placed immediately in the middle layer, with a high- and low-fire of 170 degrees and 25-30 minutes。
7
You can eat it in cold and hot, it's the same sweet and soft, and you like to bake。Banana Chocolate McFin Make Tips
This type of muffin is made using the traditional method. This was the original and most popular way to make muffins when they first appeared, and it remains popular in many regions today, such as Australia. When making muffins with the traditional method, only vegetable oil is required. Butter can also be used, but it must be melted to a liquid state, just like vegetable oil.
① The basic process for the traditional method is: First, mix all the wet ingredients (oil, milk, eggs, etc.) together in one bowl. In a separate bowl, mix all the dry ingredients (flour, salt, baking powder, sugar, etc.). Then, combine the two mixtures and stir until just blended. Immediately pour the batter into the molds and bake.
② Note: The wet and dry mixtures can be stored separately for a considerable amount of time. However, once they are combined, the batter must be baked immediately to ensure the muffins rise properly.
③ Advantages: The method is very straightforward.
④ Disadvantages: The texture of the muffins is relatively coarse and not as fine as that of a cake. Consequently, many cookbooks do not classify muffins as 'cakes' but rather as 'quick breads'.