1. Melt the peanut butter insulated water into a liquid in advance.
2. Pour into small molds and freeze in the refrigerator.
3. Add the confectioner's sugar to the eggs and use a hand mixer to stir until the sugar has melted.
4. Add milk and stir until uniform.
5. Sift low-gluten flour, cocoa powder and baking powder into the egg batter.
6. Then, stir and mix until smooth and non-grainy.
7. Butter melts in heat in advance.
8. Pour the melted butter into the batter and stir evenly.
9. Put the mixed batter into a piping bag, and refrigerate for 1 hour.
10. Take out the muffin mold and put it in the paper tray.
11. Cut the frozen peanut butter into small pieces.
12. Take out the refrigerated batter, squeeze half of it into the paper cup mold, and gently put the peanut butter on top of the batter.
13. Then, squeeze the remaining batter to cover the peanut butter.
14. Preheat the oven in advance, and bake for 15 minutes at 190 degrees.
15. After it's out of the oven, let it cool.
16. Appreciation of the finished product.
Tips:My love words:
1. The peanut butter uses Picas granulated peanut butter, no additives, and has a grainy texture when chewing.
2. A medium-sized paper cup holder is used here.
