Name: Chocolate Muffin-mushroom Head Shape
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80G butter; 85G Yogurt; 82G milk; 200G Low-gluten flour; 135G dark chocolate; 50G chocolate beans; 1 capsule egg; 3.5G Baking powder; 80G Caster sugar; 2G baking soda; 1G salt

Chocolate Muffin-mushroom Head Shape

by KL Le Yoyo

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Mushroom-shaped chocolate muffins, this one can be said to be a heavy chocolate muffin; Shanghai has entered the winter a few days ago, and chocolate can bring warmth in the cold winter.

The muffin tastes soft and the production process is very simple; for the rookie, it is easy to succeed. There is no need to beat the egg whites during the production process. You only need to add egg liquid and mix. In short, mix the ingredients step by step and bake. . However, delicious and soft muffins are very important to the amount of ingredients. Too much butter will make muffins greasy, and too little will not be soft, so the amount of ingredients must be accurate.

These days, I have used the same muffin mold to make cakes. With this "Slender King" mold, muffin trays and muffin cups are no longer needed, and the shape of [mushroom head] can be made. This "USA PAN" six-link muffin aluminum-plated steel cake mold is really well demoulded, the heat is evenly distributed, and the color is even during the baking process. The whole mold is thick and durable. Compared with other molds, this mold is not easy to scorch, and the bottom of the mold is not sticky when it is released from the periphery. It can be taken out completely, eliminating the trouble of cleaning caused by adhesion. The surface layer adopts innovative Americoat Plus patented active silicon non-stick coating, which is taken from natural sand and stone extract, and is the preferred coating for baking molds. Really achieve perfect demoulding, stunning presentation.

When cleaning the mold, it will be cleaned with a light wipe with a sponge, no need to soak. "

Chocolate Muffin-mushroom Head Shape

1. The dark chocolate heats up and the water melts.

2. The yogurt and milk are mixed evenly.

3. The butter is insulated and the water melts.

4. Mix the melted dark chocolate and melted butter evenly.

5. Beat the eggs and add them to the chocolate butter sauce in two batches.

6. Mix the eggs and the chocolate sauce evenly. The chocolate sauce added to the eggs will be thick.

7. Add the mixed yogurt milk to the chocolate sauce in three batches, mix well each time, and then add the fine sugar.

8. Sift the low-gluten flour, baking powder and baking soda into the chocolate sauce, then add salt.

9. Mix the powder and the chocolate sauce evenly, add the chocolate beans in the middle and mix together.

10. The mixed cake batter will not be very runny or dry.

11. Preheat the oven up and down to 190 degrees, put the cake batter into the mold, and the muffins to be shaped into mushrooms must be 9 minutes full.

12. Bake in the middle and lower layers of the oven at 190 degrees for 25 minutes.

Tips:
-This [Mushroom Head] muffin must be filled with 9-point full cake batter, otherwise it will not be easy to form a mushroom head shape after baking.

-For muffins who want to make mushroom head shapes, it is recommended to use [Muffin Mould] for baking, but not to use muffin paper cups for baking.

-The muffin made from dark chocolate has a rich taste and function.

-The oven temperature needs to be adjusted according to each oven.