How to make chocolate muffins that will not fail チョコレートマフィン

It is a simple way to make chocolate muffins just to mix.
Eggs and butter can be brought back to room temperature and removed from the refrigerator, making it easier if the butter is softened.

Muffin's golden ratio is one egg: butter 1: granulated sugar 1: milk 1: flour 2 is balanced.

We will weigh the ingredients based on the weight of eggs.

☆Ingredient☆



62g(1)・・Egg
62g・・Unsalted butter
62g・・Granulated sugar
62g・・Milk
116g・・Cake flour
8g・・Cocoa powder
3g ・・Baking powder
62g・・Chocolate
15cc・・Brandy
8 pieces・・3.5 cm foil cup

Eggs, butter from the refrigerator.
Return eggs and butter to normal temperature.













How to make chocolate muffins that will not fail

◇Sift the flour, cocoa and baking powder together for about 3 times.

◇Cut the chocolate in small pieces.
The more you cut it, the more you melt the chocolate when baked.

◇Beat an egg.
◇Put the butter in the bowl and mix until creamy.

◇Add sugar to butter in about 3 times.Mix well.
◇Add eggs to butter in about 3 times.Mix well.

◇Preheat the oven to 170 ℃. (Put in the baking tray of the oven to preheat.)

◇Add light flour and milk in about 3 times in order.Mix well.
Cake flour , Milk ⇒Mix⇒Cake flour , Milk ⇒Mix⇒Cake flour , Milk ⇒Mix

◇Add a brandy. Mix well.
◇Add chocolate to the cake batter and mix well.

◇Put cake batter in foil cup.

◇Bake in an oven at 170 ℃ for 23 minutes.
◇Cool at room temperature.

The finished weight of chocolate muffin was 47 g x 3, 48 g, 49 g x 2, 50 g, 51 g.
Calories per chocolate muffin will be about 212 kcal.

This chocolate muffins is nice and sweet.


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