Souffle Coffee Muffin Cake
1.
Prepare the materials.
2.
Let's make the soufflé first. Mix 20 grams of butter, 20 grams of low flour, 20 grams of almond flour and 20 grams of powdered sugar, then knead it into coarse corn grains and set aside.
3.
Dissolve the instant coffee with rum and mix thoroughly before use.
4.
Mix the butter, whipped cream and white sugar in the cake part and melt it in insulated water.
5.
Add the eggs and beat well, then add the melted coffee solution and stir well.
6.
Sift in the mixed low powder and baking powder.
7.
Stir evenly with a spatula until there is no dry powder.
8.
Put the cake tray in the mold and put the batter until 7 or 8 minutes full, then put a few chocolate beans on it.
9.
Sprinkle with the prepared milk crumbs.
10.
Put it into the preheated oven, heat up and down, middle level, 180 degrees, about 20 minutes.
11.
After baking, take it out and let it cool. You can also sprinkle a few sugar beads on it.
Tips:
1. Don't over-stir the powder when pour into the liquid, just cut and mix well, there is basically no dry powder, so as to prevent the tendons, the muffin will be more fluffy and delicious. 2. After the milk puffs are made, they should be kept in the refrigerator if the temperature is high. 3. The baking time and temperature should be adjusted according to your own oven.
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