Yesterday, after his own arbitrary manipulation of the chocolate nut muffin recipe, he failed spectacularly.I didn't expect the water absorption of cocoa powder to be so strong.If I hadn't told you that your mouth feels like a wind-dried head, you'd have thought it was a great sale.Words can deceive the eye, but they can't deceive the taste, so I decided to start with the recipe.I've never been so serious as I am today, going through all the major networks and e-books, studying the muffin recipes that you've been baking for people all day, and after studying hard, I've summarized the ratio of dry materials to wet materials in my own set of muffin recipes for future reference.In fact, I'm grateful for the failure of this baking, and for making such a bad-tasting muffin in the midst of my own confusion and exhaustion.But there's a saying, where you fall, you get up, and for me, a newcomer to baking, it's honestly the same recipe.Today's banana chocolate muffin is a beautiful transformation of my failure, and while it's soft and fragrant, it also has a cocoa powder flavor, which is very tempting.(In fact, the biggest motivation behind it is my grandmother, whether I fail or not, she will always support me, encourage me, and eliminate everything that I think is a failure, and finally say, "It tastes good", thinking about how much mental energy this is, my inner cow is full of it.)）

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
1 teaspoon of flour
4 teaspoons of baking soda
15 grams of cocoa powder
30 grams of eggs
50 grams of flour
50 ml of corn oil
65 ml of milk
100 grams of bananas after peeling
A little coconut.

How TO MADE Banana and chocolate muffins

Steps 1 to 4

1. Pre-mix the low-strength flour, baking powder, baking soda powder and cocoa powder with the screen backup.

2. Bananas are peeled, placed in a preservative bag, and pressed into a clay shape with a doughnut stick.

3. Add the scattered egg juice, corn oil, milk, and sugar powder to the bowl and stir evenly.

4. Pour into the crushed banana paste and stir evenly.

Steps 5 to 8

5. It is poured into a sieved mixture of low-fat flour.

6. Rapidly and evenly stir with a rubber scraper so that the powdered material is stirred to a still coarse moist state.

7. (Make sure to stir too much, otherwise it will affect the taste)

8. The mixed dough is poured into a paper mold, and 6 or 7 of them are filled.

9. Sprinkle coconut powder on the surface (if not, you can add it).

10. It is immediately placed in a preheated 170°C oven, the middle layer is heated at 170°C, and the oven is ready in 25-30 minutes.

11. It's cold and hot, it's sweet and soft, and if you like to bake, you should try it.

12.

Handy cooking tips

　　This muffin is made in the traditional way, which was popular when the muffin first appeared, and it is still popular in many regions, such as Australia.In the traditional way of making muffins, all you need to do is use vegetable oil.Of course, butter can also be used, but the butter needs to be dissolved into a liquid like vegetable oil.The basic process of the traditional method is: mix all the wet materials (oil, milk, eggs, etc.) evenly, while mixing the dry materials (flour, salt, foam, powdered sugar, etc.) evenly in another bowl, then mix the two mixtures evenly and immediately bake in the mold.Note: When the two dry-wet mixtures are not mixed together, they can be stored separately for a longer time, but once mixed, they must be baked immediately, otherwise it will affect the swelling of the muffin.3 Advantages: the procedure is very simple.Disadvantages: The resulting muffins are rough and not as delicate as cakes, so in many baking books, muffins are not classified as cake cakes, but as simple bread cakes.