Caramel Chocolate Muffin
1.
Add the confectioner's sugar and water into the pot, bring to a boil on a low heat, do not stir the overall color to brown and then remove from the heat. Boil the whipped cream until it boils. Add the whipped cream to the caramel bit by bit. Stir slowly. After the whole is evenly stirred, boil on low heat until it is thick. Store in an airtight pot and keep it under refrigeration.
2.
The butter is softened, add sugar and stir well, beat with a whisk, preheat the oven to 180 degrees
3.
Slowly add eggs in portions, stir well, add milk in portions and stir evenly (creamy without separation of water and oil)
4.
Add 2 tablespoons of caramel cream, stir well, pour in the sifted low powder, stir slightly
5.
After taking out about 20 chocolate beans, stir in the other chocolate beans, and you can’t see the dry powder.
6.
Put it into a medium piping bag, squeeze it into the muffin touch, press the remaining chocolate beans 180 degrees on the surface, middle layer, and bake for 25 minutes
7.
After taking it out, let it cool, and pour a small amount of caramel cream on the muffin
