“Now that we have the mix, it’s very easy to make a cake.I added some chocolate beans, but I didn’t expect the whole flavor to match. The skin is crispy and the inside is soft, which is super delicious.The mold is not sticky, the mold is excellent, the cake cup is saved, environmental protection!
Baking: In the middle of the Petrel 5386 oven, bake at 175 degrees for 25 minutes.Mold: learn kitchen mini 12-cup non-stick Muffin mold”
How to make chocolate Bean original Muffin?
Brush the mold with a thin layer of baking pan oil (either liquid butter or salad oil).
Ingredients: 1 large egg, 50g water, 50g olive oil, 2 packs of 100g original Muffin mix.
Combine all ingredients in a beaten egg bowl.
Do not electrify, stir until no dry powder, then electrify, stir at medium speed for 1~2 minutes until the ingredients are fused into a smooth state.
Put the cake batter in a laminate bag.
Squeeze 9 minutes full of cake batter into a mini 12 cup non-stick muffin mold. Add about 2 more mini cups and serve in a larger cake cup.Then sprinkle with the right amount of heat-resistant chocolate beans.
Put into the preheated Petrel 5386 oven and bake for 25 minutes at 175 degrees.For the last 8 minutes put a baking pan on the bottom to keep it from getting too dark.
Remove from the oven and allow to cool slightly, then gently lift and remove.
Each oven has a different temperature. temperature is for reference only.The reference baking temperature on the mix is 190 degrees, and because the oven in my house is so airtight, I actually baked it at 175 degrees.Later in the bottom layer also add baking pan insulation.
The mix contains sugar, so there is no need to add sugar, just eggs, oil and water.
Hot chocolate beans, when they come out of the oven, they stick, and when the cake cools, they cool, and they return to their hard, crunchy state.So be careful not to touch the m&Ms during hot demoulding, or you’ll get your hands dirty.