Chocolate Bean Original Muffin
1.
First brush the mold with a thin layer of baking pan oil (liquid butter or salad oil will work).
2.
Prepare ingredients, 1 large egg, 50 grams of water, 50 grams of olive oil, 2 packs of 100 grams of original muffin mix.
3.
Put all the ingredients together in an egg beater.
4.
Turn off the electricity, stir until there is no dry powder, then turn on the electricity and beat for 1 to 2 minutes at medium speed until the ingredients are completely fused into a smooth state.
5.
Put the cake paste into the piping bag.
6.
Squeeze a 9-minute full cake batter into the mini 12-cup non-stick muffin mold to make about 2 more mini cups. Just use a slightly larger cake cup. Then sprinkle an appropriate amount of heat-resistant chocolate beans.
7.
Put it into the middle layer of the preheated Baicui PE5386 oven and bake for 25 minutes at 175 degrees. In the last 8 minutes, put a baking pan on the bottom to insulate it to prevent the bottom from getting too dark.
8.
After being out of the oven, let it cool for a while, and then gently lift it to demould.
Tips:
1. Each oven has different temperaments, so the temperature is for reference only. The reference baking temperature on the ready-mixed powder is 190 degrees. Because my oven has a good airtightness, I used 175 degrees for the actual baking. In the later stage, a bakeware is added to the bottom layer for heat insulation.
2. The pre-mixed powder contains sugar, so there is no need to add sugar. You only need to prepare eggs, oil, and water.
3. High temperature resistant chocolate beans, when they are just coming out of the oven, they will stick when touched. After the cake is cooled, it will also cool down to restore its hard and crisp state. Therefore, if you remove the mold with heat, be careful not to touch the chocolate beans, or you will get your hands dirty.
