Chocolate Muffins
| Low gluten flour 10g | Eggs 1 piece (about 50g) |
| Corn oil 10g | Cocoa powder 5g |
| Milk 10g | Sugar (egg white) 10g |
| Strawberry Two | Blueberry Several |
| Lemon juice (or white vinegar) A few drops | Light cream 60g |
| Granulated sugar 6g |
Step 1
Separate the egg white and egg yolk. The egg white basin should be free of oil and water.
Step 2
Cover the egg white basin with plastic wrap and refrigerate or freeze it. It will beat better if frozen.
Step 3
Add corn oil to egg yolk and stir well
Step 4
Pour in milk and mix well
Step 5
Sift in low-gluten flour and cocoa powder.
Step 6
Stir into paste
Step 7
Take the egg whites out of the refrigerator, beat them until they are thick enough and add one-third of the sugar.
Step 8
Beat until smooth, then add another third
Step 9
Once there are textures, pour in the last remaining sugar.
Step 10
Make small sharp corners.
Step 11
Add one-third of the beaten egg whites to the egg yolks
Step 12
Stir evenly, then pour into the egg white bowl and stir to form a paste.
Step 13
Grease the pan, pour a spoonful of cake batter, and cover. There isn't that much moisture on the surface, so turn it over after it solidifies.
Step 14
Fry everything over the lowest heat and let cool. You can hold the pot a little away from the heat to prevent it from burning.
Step 15
Beat the light cream and sugar until 60% and semi-fluid.
Step 16
Use a small spoon to drizzle over each layer of waffles, or add fruit.
Step 17
Final decoration.
Step 18
When you cut it open, it looks like a mini naked cake. Chocolate Muffin Cooking TipsWhen making pancakes, be sure to use the smallest amount ofheat to avoid burning the pot.
The cake cooks quickly, so you don’t have to worry about defoaming.
Use the lowest speed to whip the whipped cream, and check the condition more. If it is whipped, it will stop flowing and the snow-top shape will not come out.
