【蘑菇头巧克力玛芬蛋糕 】 Chocolate Muffins
巧克力与蛋糕体永远是最完美最经典的结合。
浓郁的巧克力,一口下去,绝美的口感!
用料为:6个蘑菇头玛芬 6 Chocolate muffins
用料
玉米油 Corn oil | 60g |
牛奶 milk | 110g |
鸡蛋 egg | 2个 |
糖 sugar | 60g |
低筋面粉 low-gluten flour | 80g |
玉米淀粉 corn starch | 20g |
泡打粉 Baking powder | 7g |
可可粉 cocoa powder | 40g |
奶粉 milk powder | 20g |
盐 salt | 2小撮 |
巧克力豆 chocolate chips | 100g |
装饰用巧克力 Chocolate pieces for decoration | 30g |
【蘑菇头巧克力玛芬蛋糕 】 Chocolate Muffins的做法
将烤箱预热到180摄氏度。
Preheat the oven to 180 ° C.在一个沙拉碗里,加入鸡蛋、玉米油、牛奶和糖,搅拌均匀。 In a salad bowl, add eggs, corn oil, milk, and sugar, and stir well.
然后加入低筋面粉、玉米淀粉、泡打粉、可可粉、奶粉和盐,搅拌均匀。 Except for the last two chocolates, all the powders are mixed and sieved. Add to the wet mix from step 1 and stir.
加入90g巧克力豆(留一部分放在表面)在面糊中,搅拌均匀。
Add 90g of chocolate chips (leave a part for decorating the tops) in the batter and stir well.如有必要,将油轻刷涂模具(硅胶模具不用),然后将面糊倒入模具,10分满。
If necessary, brush mold with oil (not needed for silicone mold) and pour batter till the top of the molds表面撒上装饰巧克力豆。
Top with decorative chocolate chips and pieces.170° 烘烤25-30分钟,等待几分钟脱模。 Bake for 25 - 30 minutes at 170°.
脱模和品尝之前,请彻底冷却。存放:远离空气最多4天。
Please cool down thoroughly before unmolding and tasting.
Storage: Keeps in an airtight container for up to 4 days.
小贴士
如果没有玉米油,可用其他植物油代替(大豆油花生油等都可)
想蘑菇头更大点,你就在模具里在挤满点,这样爆头会更厉害。
操作很简单,可以动手做起来!