Strawberry Chocolate Butter Muffin
1.
Prepare the ingredients. Eggs, low-gluten flour, butter, milk, strawberry chocolate, sugar, baking powder.
2.
Put the chocolate in a cup, boil water in the pot, and slowly melt the chocolate.
3.
The chocolate is a bit thick, you can add a small amount of water and continue to stir evenly.
4.
Use a vegetable cutter to pick out some chocolate shreds.
5.
The chocolate strands are ready for use.
6.
The butter is softened in advance, and the butter is beaten with an electric whisk. Add the sugar to the butter three times. Use a whisk to beat for 20 seconds each time, and then beat for another 20 seconds.
7.
After adding sugar, the whipped butter turns white and has a clear whipped shape.
8.
Then add the eggs, one by one, and the whisk to beat evenly.
9.
The butter and egg liquid is ready.
10.
Add 80ml of milk and mix gently with a whisk.
11.
Sift low-gluten flour and baking powder into a basin.
12.
Stir the ingredients in the pot with a spatula to make the cake batter.
13.
Put the strawberry chocolate sauce into the cake liquid and mix well.
14.
You can choose to put it in a piping bag, or put it in a cup with a tiger's mouth, and prepare the cake cup.
15.
Pour the cake liquid into the paper cup until it is 8-9 minutes full. Preheat the oven in advance and preheat at 180 degrees for 10 minutes.
16.
Put a layer of chocolate chips on the surface.
17.
Put the baking tray in the oven and bake at 180 degrees for 20-25 minutes. Simmer for another two minutes to prevent the cake from shrinking.
18.
The fragrant strawberry chocolate butter muffin cake is ready. "Favruna inspired strawberry, natural and rich, making baking more material"
Tips:
1. Use a whisk to beat butter and eggs to make the cake fluffy and delicate. This recipe is the best recipe I have made many muffins.
2. Put the baking tray in the oven and bake at 180 degrees for 20 minutes. Simmer for another two minutes to prevent the cake from shrinking.
