Chocolate Muffin Cake ｜在家制作媲美星巴克的蘑菇头巧克力麦芬蛋糕【阿栗食譜34】
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- Опубликовано: 18 сен 2024
- Chocolate Muffin Cake ｜Make chocolate muffins in home that as good as Starbuck’s
Making muffin is very easy,knead is not needed, you only need to mix milk he materials together.
Since the process is easy, the recipe will be so important. I tried and modified many time, and this recipe is the most popular one among people around me.
Many muffins use butter, butter is easy to melt and also easy to solidify, so the muffins made by that would not be that fluffy.
In this recipe, I replaced butter with vegetable oil to make the cake more fluffy and soft. I also added milk powder in the recipe so the milky aroma of the butter can be produced, by all these we can make the cake both delicious, fluffy, and soft.
I added massive amount of coco powder and chocolate chips, full of chocolate aroma, which is very friendly for those who loves chocolate.
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REFIPE:
（4 mushroom head muffin, or just 6 for ordinary muffins. Mold size: 5*3cm)
Vegetable oil (or any oil that don’t have strong smell) 45g
Milk 80g
Egg liquid(whole egg) 55g（one egg)
Caster sugar 45g
Cake flour 70g
Milk powder 15g
Coco powder 30g
Salt 0.5g
Baking powder 5g
Chocolate chips 45g
-for the surface:
Chocolate chips 30g
*Fill the entire mold you’ll get a mushroom head muffin.
*Fill 70% of the mold you’ll get an ordinary muffin.
Baking temperature：175°C（350°F）
Middle-Lower rack of the oven: 28mins
TIPS:
1、If your egg isn’t 55g, mix some milk to make up the weight.
2、I used chocolate chips that can endure high-temperature baking,or you can choose ordinary ones, that will make an effect like lava cake.
3、Adjust the amount of sugar according to how many sugar are contained in the chocolate you used.
4 , Make some distance between each muffin when you put them into the oven.
巧克力玛芬蛋糕｜在家制作媲美星巴克的蘑菇头巧克力麦芬蛋糕
玛芬蛋糕是一款操作超简单的蛋糕，全程不需要打发，只需要把材料拌在一起就可以烘烤。
因为操作简单，所以配方就特别重要，这决定了美味的关键。经过我多次尝试和调整，这个配方得到了很多朋友的爆赞和热爱。
很多玛芬蛋糕采用黄油，由于黄油遇冷容易凝固，所以做出来的蛋糕口感会比较扎实，特别放冰箱冷藏后会变硬。
在这个配方里，我用植物油代替了黄油。做出来的蛋糕更加蓬松柔软。配方里加入了奶粉，替代了黄油的奶香味，所以成品非常美味且保持了松软。
大量的可可粉让蛋糕有非常浓郁的巧克力香气，还有大量的可可豆添入，这简直是巧克力爱好者的完美配方。
谢谢收看Ali’s Kitchen 阿栗的厨房！
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食谱：
（4个爆头麦芬，或者普通麦芬6个，麦芬模具尺寸：5*3cm)
食用油45克
牛奶80
全蛋液55克（一个鸡蛋）
细砂糖45克
低筋粉70克
奶粉15克
可可粉30克
盐0.5克
泡打粉5克
巧克力豆 45克
表面：
巧克力豆 30克
*挤入模具10分满，烤出来是蘑菇头效果。
*挤入模具7分满，烤出来是普通麦芬的效果。
烘焙温度：175°C（350°F）
烤箱中下层28分钟
Tips：
1、如果您家里的鸡蛋的蛋液1个重量不到55克，可以用牛奶凑齐不够的部份。
2、巧克力我用到的是耐高温烘焙的巧克力豆,您也可以选择普通的巧克力豆，那样做出来也很好吃，蛋糕里会粒粒爆浆的效果会更明显。
3、配方里的糖您可以根据自己选用的巧克力含糖量和口味调整。
4、 烘烤时把装着蛋糕液的模具交错摆放，保持一定距离。
REFIPE:
（4 mushroom head muffin, or just 6 for ordinary muffins. Mold size: 5*3cm)
Vegetable oil (or any oil that don’t have strong smell) 45g
Milk 80g
Egg liquid(whole egg) 55g（one egg)
Caster sugar 45g
Cake flour 70g
Milk powder 15g
Coco powder 30g
Salt 0.5g
Baking powder 5g
Chocolate chips 45g
-for the surface:
Chocolate chips 30g
*Fill the entire mold you’ll get a mushroom head muffin.
*Fill 70% of the mold you’ll get an ordinary muffin.
Baking temperature：175°C（350°F）
Middle-Lower rack of the oven: 28mins
TIPS:
1、If your egg isn’t 55g, mix some milk to make up the weight.
2、I used chocolate chips that can endure high-temperature baking,or you can choose ordinary ones, that will make an effect like lava cake.
3、Adjust the amount of sugar according to how many sugar are contained in the chocolate you used.
4 , Make some distance between each muffin when you put them into the oven.
玛芬蛋糕是一款操作超简单的蛋糕，全程不需要打发，只需要把材料拌在一起就可以烘烤。
因为操作简单，所以配方就特别重要，这决定了美味的关键。经过我多次尝试和调整，这个配方得到了很多朋友的爆赞和热爱。
很多玛芬蛋糕采用黄油，由于黄油遇冷容易凝固，所以做出来的蛋糕口感会比较扎实，特别放冰箱冷藏后会变硬。
在这个配方里，我用植物油代替了黄油。做出来的蛋糕更加蓬松柔软。配方里加入了奶粉，替代了黄油的奶香味，所以成品非常美味且保持了松软。
大量的可可粉让蛋糕有非常浓郁的巧克力香气，还有大量的可可豆添入，这简直是巧克力爱好者的完美配方。
谢谢收看Ali’s Kitchen 阿栗的厨房！
喜欢请记得点赞，分享
订阅我的频道
并打开小铃铛提醒
您就不会错过我的每周更新
This chocolate muffin is really good 😊! Love it! Thanks for sharing your recipe.
🙏🤗💖🌹Thank you for your love and support!
Your thumbnail looks great ! This recipe looks so good 😋
Thank you for your love,thank you so much!
I made these last night and it tasted so good, not Crete, just right. Thank you ❤
Wow looks so yummy and beautiful!
Thank you so much!
谢谢🙏分享。👍👏😘😋❤❤❤❤❤❤❤❤❤
Today I made this chocolate muffin cake for my childhood fri. The texture is moist except the taste is a little bit bitter of coco powder. But my friend like it.
Hi, thank you for your feedback! It’s great that you and your friend like it, it’s my pleasure to share my recipe with you.
干得真好结果是好看极了👏👏👏👏👏👏要一定准备🌹😍老师一个问题用这个食谱不用可可粉该怎么办❓❓🌹🙏🌹🙏🌹😍😍
我跟这个配方做，可是不太发是不是我的泡打粉有问题
请我这个配方的糖是刚好还是会偏甜？😊
您好，这个配方阿栗吃是糖非常适合，不过看个人口味🥰❤️🥰🥰❤️
食谱：
（4个爆头麦芬，或者普通麦芬6个，麦芬模具尺寸：5*3cm)
食用油45克
牛奶80
全蛋液55克（一个鸡蛋）
细砂糖45克
低筋粉70克
奶粉15克
可可粉30克
盐0.5克
泡打粉5克
巧克力豆 45克
表面：
巧克力豆 30克
*挤入模具10分满，烤出来是蘑菇头效果。
*挤入模具7分满，烤出来是普通麦芬的效果。
烘焙温度：175°C（350°F）
烤箱中下层28分钟
Tips：
1、如果您家里的鸡蛋的蛋液1个重量不到55克，可以用牛奶凑齐不够的部份。
2、巧克力我用到的是耐高温烘焙的巧克力豆,您也可以选择普通的巧克力豆，那样做出来也很好吃，蛋糕里会粒粒爆浆的效果会更明显。
3、配方里的糖您可以根据自己选用的巧克力含糖量和口味调整。
4、 烘烤时把装着蛋糕液的模具交错摆放，保持一定距离。
Can I not add the milk powder? I want to make this but I don't have any milk powder.
If you don’t have milk powder, you don’t need to add it. It is recommended that you deduct 5 grams of milk at the same time
❤
🙏🥰💖🌸🌹
其實用中筋/低筋粉來制作muffin 口感有什麼分別? 如果我想要星巴克muffin效果 好像mushroom head is 頂部是脆, 底是鬆軟 請問應該要用中/低筋粉?
我用到的是低筋面粉，底部和整个蛋糕体非常松软的。如果中筋面粉做出来的蛋糕体口感会更紧实一些。我建议还是低筋粉呢。具体食谱在Description 和评论区详细有写。星巴克的蘑菇头麦芬用到的是专用蘑菇头麦芬模具，网上有卖，那个做出来的蘑菇头会更大，但是家庭制作如果用到频率不高，没必要专门购买了。
@@aliskitchen 低筋粉 🍄頭是否脆?
@@CarolSuper913 顶部是脆的，您可以试一试呢，味道很不错。
如果不加可可粉是否用低筋粉同等份量代替就可以?
@@CarolSuper913 你好，可可粉可以用同等量低筋面粉替代，但是由于不同品牌面粉吸水量不同，您请根据自己面糊的状态，减少或增加5～10克调整牛奶用量。
請問Vegetable oil 可以用芥花抽嗎？
你好，這裡的Vegetable oil 选用味道清淡的油都可以（花生油橄欖油不能用），芥花油我记得味道比较清淡，可以用的。🥰希望建議可以幫助到您。
Thx
@@yanlyyanly8616 🥰🤝You are welcome.
Making muffin is very easy,knead is not needed, you only need to mix milk he materials together.
Since the process is easy, the recipe will be so important. I tried and modified many time, and this recipe is the most popular one among people around me.
Many muffins use butter, butter is easy to melt and also easy to solidify, so the muffins made by that would not be that fluffy.
In this recipe, I replaced butter with vegetable oil to make the cake more fluffy and soft. I also added milk powder in the recipe so the milky aroma of the butter can be produced, by all these we can make the cake both delicious, fluffy, and soft.
I added massive amount of coco powder and chocolate chips, full of chocolate aroma, which is very friendly for those who loves chocolate.
Thanks for watching Ali’s Kitchen!
If you like my channel,please like and share
And SUBSCRIBE
Don’t forget to turn on the little bell for reminding so you won’t miss my updates every week