Chocolate muffin - mushroom head shape

Overview

A chocolate muffin in the shape of a mushroom head, this muffin can be said to be a muffin with a heavy chocolate flavor; it has been winter in Shanghai a few days ago, and chocolate can bring a sense of warmth in the cold winter. Muffins have a soft texture and the making process is very simple. It is easy for novices to succeed. There is no need to beat the egg whites during the making process. You only need to add the egg liquid in batches and mix. In short, mix the ingredients evenly step by step and then bake. However, for delicious and fluffy muffins, the amount of ingredients is very important. Too much butter will make the muffins greasy, and too little will make the muffins not fluffy, so the amount of ingredients must be accurate. I have been using the same muffin mold to make cakes these past few days. With this "Mold Release King" mold, I no longer need muffin paper holders and muffin cups, and can make [mushroom head] shapes. This 'USAPAN' six-link muffin aluminized steel cake mold is really easy to release, distributes heat evenly, and has an even color during the baking process. The entire mold is thick and durable. Compared with other molds, this mold is less likely to burn to the bottom, and the bottom of the mold is non-stick to the surroundings and can be taken out completely, eliminating the trouble of cleaning caused by adhesion. The surface layer adopts the innovative AmericoatPlus patented active silicone non-stick coating, which is derived from natural sand and gravel extract and is the coating of choice for baking molds. Really achieve perfect demoulding and stunning presentation. When cleaning the mold, just wipe it with a sponge and it will be clean without soaking.

Tags

• baking
• pregnant women
• maternity
• children
• afternoon tea
• famous dishes
• baking powder
• butter
• cake flour
• egg
• yogurt
• baking soda
• chocolate beans
• dark chocolate
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Melt dark chocolate over hot water.

   

2. 2 Mix yogurt and milk evenly.

   

3. 3 Melt butter in hot water.

   

4. 4 Mix melted dark chocolate and melted butter evenly.

   

5. 5 Beat the eggs and add them to the chocolate butter sauce in two batches.

   

6. 6 Mix the eggs and chocolate sauce evenly. The chocolate sauce will be very thick after adding the eggs.

   

7. 7 Add the mixed yogurt milk to the chocolate sauce in three batches, mix well after each addition, and then add fine sugar.

   

8. 8 Sift the cake flour, baking powder and baking soda into the chocolate sauce, then add the salt.

   

9. 9 Mix the powder and chocolate sauce evenly, add chocolate beans halfway and mix together.

   

10. 10 The mixed cake batter will not be too thin or dry.

    

11. 11 Preheat the oven to 190 degrees with upper and lower heat. Put the cake batter into the mold. To make a mushroom-shaped muffin, it must be 90% full.

    

12. 12 Bake in the middle and lower racks of the oven at 190 degrees for 25 minutes. Take it out immediately after baking.