Chocolate muffin (emulsification method)

Overview

This is a chocolate muffin cake baked using the emulsification method. Under the slightly crispy crust is a soft and moist cake that melts in your mouth. In addition to a large amount of cocoa powder, high-purity chocolate chips are added. The rich chocolate flavor will make you drunk!

Tags

• baking
• baking powder
• brown sugar
• butter
• cocoa powder
• egg
• low gluten flour
• baking soda
• milk

Ingredients

Steps

1. 1 Prepare materials; add soda powder, baking powder, and cocoa powder to flour, mix and sift, set aside

   

2. 2 After the butter is softened, add sugar and beat with a whisk until the volume expands, the color becomes lighter, and the state is light (I used brown sugar, so it is not easy to see)

   

3. 3 Add the beaten eggs in three additions and continue beating. Each time you add eggs, beat until the eggs and butter are completely combined before adding the next time. The whipped butter paste is light and feathery

   

4. 4 Pour 1/3 of the sifted flour mixture into the butter mixture and mix evenly with a rubber spatula (try not to stir in circles);

   

5. 5 Pour in 1/3 of the milk and mix evenly with a rubber spatula; then pour in 1/3 of the flour mixture, and pour in milk and flour alternately until the milk and flour are completely added, and mix well to form a batter

   

6. 6 Add chopped dark chocolate to the batter and mix well.

   

7. 7 Pour the mixed batter into the mold until it is 2/3 full. Put the mold into a preheated 180 degree oven and bake for about 15 minutes. Cook until the cake is completely risen and set.

   

8. 8 After about 7 minutes, it will expand like this

   

9. 9 The little dough slowly grows

   

10. 10 It’s baked and out of the oven

    

11. 11 A few wine-stained dried black currants were added to the surface

    

12. 12 This was baked before, with a light background so you can see it more clearly