Mango Chocolate Muffin

Overview

Chef Bai is getting happier as he goes on the baking journey😄

The required ingredients are shown in the picture.
Remove the flesh from the mango and puree it.
After the butter has softened at room temperature, add the caster sugar and beat with a whisk until puffy and light in color.
Pour the eggs into the butter in two portions, beating well after each addition.
Pour the mango puree into the whipped butter.
Use a rubber spatula to stir the mango puree and butter a few times, but do not stir too much.
Mix the flour, baking powder, and baking soda evenly.
Sift into butter.
Use a rubber spatula to fold into a uniform, moist batter.
Then add the chocolate chips and stir.
Put the batter into a piping bag, cut the front end and pipe it into the mold.
Squeezed batter.
Preheat the oven to 180 degrees, place the cake mold in, and bake for 15 minutes. (Because my mold is small, you should actually adjust the baking time according to the size of the mold and the temperature of your own oven.)
Pour muffins out of molds.
Decorate the bear paw cake with chocolate liquid.
The chocolate chips in the cake are slightly melted, which complements the texture of the muffin perfectly.