Mushroom Head Chocolate Muffin

Name: Mushroom Head Chocolate Muffin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Plain flour; 1.5g baking soda; 2.5g Baking powder; 1g salt; 75g Baked Chocolate Beans; 60g butter; 60g White sugar; 100g (66%) Favna Dark Chocolate; 30g Whole egg liquid; 62g Plain yogurt; 63g milk

by ゞ╃ graffiti

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I feel that I always slow down for hot baked snacks. . No, it should be said that it was a lot of slow shots. Like this mushroom head black muffin, I saw many roasters vying to cook a long time ago. Of course, I also planted grass silently in my heart, but I didn’t take advantage of it. The big heat is going to join in the fun and that's it. . . . I've been pulling weeds until now!
If it hadn’t been for the Starbucks at the door of the house to go home empty-handed at night, maybe it would appear a long time later.”

Mushroom Head Chocolate Muffin

1. Varvena dark chocolate melts into a liquid in insulated water

2. Add white sugar and stir to melt

3. After the chocolate liquid is slightly warm, pour the butter and beat it evenly

4. Add the yogurt and milk mixture in portions

5. Pour in the whole egg liquid and stir evenly.

6. Sift in all the flour and salt and mix

7. When there is half of the dry powder left in the batter, pour into the roasted chocolate beans (leave a part to sprinkle on the surface)

8. Mix the batter slightly, no dry powder, do not over-mix

9. Pour into the mold 10 minutes full, evenly sprinkle the remaining roasted chocolate beans on the surface, put it into the preheated oven at 200 degrees, and heat the middle and lower layers up and down for 25 minutes. If the mold is small, there is no need to increase the amount)