Super soft chocolate muffin Baking: 185 degrees, about 30 minutes
Mix low-gluten flour, cocoa powder, baking powder, baking soda for screening
After the butter has softened, use a whisk to beat it slightly (the surface is smooth, slightly white, slightly larger), and add sugar powder and mix well.
Add the beaten egg liquid in three portions and mix well. Every time you need to fully blend the eggs and butter, then add the next time.
After mixing evenly, it should be fine and smooth without egg oil separation.
Pour milk (no need to stir at this time)
Pour the flour after sieving in the first step
Gently mix with a squeegee until smooth and free of particles
Pour the batter into a paper cup, 1/2-2/3 full. Put in a preheated oven for baking
1. I have introduced the direct method and emulsification method of muffin. This chocolate muffin is made by emulsification. Moreover, the moisture content in the muffin is increased, and the finished product is very soft and delicious, so it is called "super soft chocolate muffin". 2. Many friends asked how to send butter. In fact, the butter is relatively simple to send, so there is no need to deal with so many harsh requirements. Just pay attention to softening the butter. There is no need to use an electric egg beater, because the amount of butter in this formula is not too much. It is easy to use the electric egg beater to blow the butter around, which brings trouble. 3, the batter of this cake has a good expansion force, the paper cup must not be too full, otherwise it will easily overflow when grilled. 4, baking soda must not be omitted. However, the baking powder can be reduced or omitted as appropriate (in fact, the baking powder content of this formula is already very low, and it can be used with confidence).