Strawberry Chocolate Muffin Cake

Strawberry Chocolate Muffin Cake

1. Beat in fresh eggs in the basin, then put in fine sugar and cooking oil

2. Mix well

3. Continue to sift in low-gluten flour and baking powder

4. Mix the powder materials evenly by drawing a Z-shape, and then stir the batter until it is smooth and delicate.

5. Continue to add strawberry jam

6. Stir thoroughly and evenly

7. Put the batter into the piping bag, squeeze it into the mold one by one, each squeeze 8 minutes to full

8. Then put a piece of Valrhona inspired strawberry chocolate in each mold

9. Put it in the oven and bake at 180 degrees for 20 minutes. Favna inspired strawberries, natural and rich, making baking more material!

Tips:

1. For the inner filling, I used strawberry jam with super-large fruit particles, so that the baked muffin cake contains plump fruit particles inside, and the overall taste is particularly good when paired with a soft and delicious cake. The French brand chocolate selected by Strawberry Chocolate this time is super delicious whether it is eaten alone or used for baking. I strongly recommend you to try it~
2. When squeezing the batter into the mold, pay attention that you only need to squeeze 8 minutes full, because the cake will expand and become larger during the baking process, and it will just be fluffy and lovely after baking.
3. Because each oven has different tempers and temperaments according to the brand and capacity, etc., you should adjust the temperature according to the characteristics of your own oven during the baking process. My oven can be baked at a temperature of 180° above and below for about 20 minutes, for your reference