Chocolate Muffin in the shape of mushroom head, this is a kind of heavy chocolate muffin; It was a few days ago in Shanghai, and this chocolate muffin brought a touch of warmth in the cold sun.
Muffin is soft and easy to make; For beginners, it’s easy to cook. There’s no need to whip up the egg whites, just add the egg mixture and mix it up. But a good, soft muffin is very important to use. To much of a muffin makes it greasy and too little of a muffin makes it not soft, so the ingredients have to be right.
The muffin made by myself is not inferior to the cafe dominated by S. The key point is that the ingredients I use are not dark food. Spend a relaxing afternoon tea with a cake and a hot drink.
How to make the chocolate Muffin
Dark chocolate water insulation melts.
Mix the yogurt with the milk.
Melted butter heat – resistant water.
Mix the melted dark chocolate with melted butter.
Beat the eggs and add twice to the chocolate butter sauce.
Mix the eggs with the chocolate sauce. The chocolate sauce with the eggs will be thick.
Add the yoghurt milk into the chocolate sauce in three times, mix well each time, then add the granulated sugar.
Sift the baking powder, baking powder and baking soda into the chocolate sauce, then add the salt.
Mix the powder and chocolate sauce well. Add the chocolate beans halfway through.
A well-mixed cake batter is neither too thin nor too dry.
Preheat the oven to 190 degrees. Place the cake batter into a mold. To make a mushroy-shaped muffin, it must be 9 minutes full.
Bake in the lower half of the oven at 190 degrees Celsius for 25 minutes, then out of the oven immediately.
- This “mushroom head” muffin must contain a 9-cent cake batter, otherwise it will not be shaped like a mushroom head after baking.
- Muffin molds are recommended for mushroom heads, not muffin cups.
- Rich, functional flavor of Muffin from dark chocolate.
- The oven temperature should be adjusted according to each oven.