Beginner Level---banana Chocolate Muffin (muffin Method)

Name: Beginner Level---banana Chocolate Muffin (muffin Method)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g Caster sugar; 20ml Pure milk; 100g Mashed banana; 40ml Corn oil; 2g Lead-free baking powder; 1g baking soda; 1 piece egg; 1 tsp rum; 40g Baked Chocolate Beans

by kiss war girl

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The weather is sweltering and hot now. The most good fruit that makes me wonder what to do is bananas. It is easy to get frostbite when placed in the refrigerator. Under the action of high temperature indoors, it turns black within two days and attracts annoying little flying insects. . You can’t finish eating so many bananas, so you might as well make a cake before it turns black and savor it slowly.
The glutinous and sweet bananas are mixed with the richness of chocolate, and there is a hint of wine aroma when they are tasted. The rich taste is unstoppable.....
The success rate of muffin production is very high, so you can do it when you are making it. You don’t need to worry too much. If you are a newbie who is new to baking for the first time, just pay more attention to the five tips to avoid possible occurrences. Is wrong. "

Beginner Level---banana Chocolate Muffin (muffin Method)

1. Add fine sugar to the whole egg and mix well.

Beginner Level---banana Chocolate Muffin (muffin Method) recipe

2. Add corn oil and stir until fully incorporated.

3. Add the mashed banana, rum, and pure milk in sequence, and stir well.

4. Sift the low-gluten flour, baking powder, and baking soda into a basin and mix gently.

5. Add baking-resistant chocolate beans and mix until there are no flour particles. (Do not over-mix)

6. Put it into a paper cup 80% full, and sprinkle an appropriate amount of chocolate beans on the surface for decoration.

7. Bake in the preheated oven at 180 degrees for 20 minutes.

Tips:
1. When muffins are used to make muffins, corn oil, sunflower oil and other so-called "salad oils" are usually used instead of butter when making muffins. Peanut oil is not suitable for fishy smell.

2. The making time of muffin batter is very short. When the batter is mixed, the oven is preheated in place, and you can start baking immediately. Roasting muffins requires a relatively high temperature, I usually use 170-180 degrees. The situation of each oven is different, please adjust according to the temperature of your own oven.

3. Mix the batter until it is just mixed and it is still rough. There is no need to mix the batter very carefully, as this rough state will disappear during baking. Don't over-mix the batter for the sake of meticulousness. This will make the muffin not soft enough and there will be many tunnel pores inside.

4. Expansion agent is essential. Muffins made by the muffin method and the crisp method do not whip anything, and rely on baking powder to expand the batter.

5. Muffin batter will swell during baking. When filling, in addition to paying attention to the height and consistency, the appearance will be beautiful, and it should not be filled too much. The principle of not exceeding eighth full is the principle, otherwise the skin will start to expand when the batter starts to expand. When the shape has not been set, too much batter will flow out of the surroundings.