Caramel Chocolate Muffin
1.
Caramel ingredients: 20 grams of caster sugar, 5 grams of water, 50 grams of light cream
2.
Muffin ingredients: 50 grams of butter, 25 grams of caster sugar, 40 grams of eggs, 30 grams of milk, 20 grams of caramel, 100 grams of low-gluten flour, 2 grams of baking powder, 40 grams of chocolate beans
3.
First make the caramel, pour the water into the sugar without stirring, cook it together
4.
Cook until there are a lot of bubbles, the color is zoomed and the color is off the fire
5.
Add warm whipped cream (the whipped cream can be placed in hot water beforehand and heated by insulated water)
6.
Stir together and cool for later use
7.
Then make muffins. After the butter is naturally softened, add caster sugar and beat together until the color becomes light and fluffy.
8.
Pour the egg liquid in portions and beat the mixture fully
9.
Then slowly pour the milk and mix well
10.
Add caramel and stir well
11.
Sift in the low-gluten flour and baking powder together with a spatula and mix evenly
12.
Mix with a spatula and stir with an electric whisk to make the batter fully uniform
13.
Finally, pour in the roasted chocolate beans and mix evenly with a spatula
14.
Put the batter in the piping bag, cut a slightly larger opening in the front of the piping bag, and squeeze the batter into the mold for 7 minutes
15.
Sprinkle some roasted chocolate beans on the surface of the batter to decorate
16.
Put it in the middle of the oven, and bake at 180 degrees for about 22 minutes until the surface is golden brown and stick with a toothpick. Take out the sticky tape on the toothpick.
17.
Finished
Tips:
TIPS: After the oven is baked, the surface can be covered with a little caramel or not, according to personal preference
