Super rich dark chocolate muffin
My muffin, which is as crisp as a flower, doesn't sell very well. It tastes good, but it tastes a little hard. So if you want to do something, please learn from me and remember to add milk!When adding milk, if there is a slight separation of water and oil during the beating process, you can add a tablespoon of low flour and then beat.
Step 1 . Mix and sift low powder, cocoa powder and baking powder.
Step 2 . Separate the egg white from the egg yolk.
Step 3 . Melt the dark chocolate in water. Add the chocolate sauce and stir well.
Step 4 . Soften the butter at room temperature and stir with an electric egg beater until smooth.
Step 5 . Add 50g of fine granulated sugar and 1 teaspoon of vanilla extract and stir well.
Step 6 . Add the beaten egg yolk 3-5 times and stir evenly. Similarly, add the milk 3-5 times and stir evenly.
Step 7 . Take another bowl, add the protein and the remaining 50g sugar, beat until nine.
Step 8 . Add the beaten egg whites into step 6 twice, mix them with a rubber scraper in an irregular way, and be careful not to make circles.
Step 9 . Add sifted powder.
Step 10 . Mix evenly with a rubber scraper, and do not make circles.
Step 11 . Add chocolate sauce.
Step 12 . Mix well into a batter.
Step 13 . Put the oil paper holder into the silicone mold and put the batter into the cup.
Step 14 . Spread baking chocolate beans evenly over the batter. Preheat oven, 180 degrees, heat up and down, middle layer, about 20 minutes.
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