The gorgeous transformation after failure----Banana Chocolate Muffin

Overview

Yesterday I made a chocolate walnut muffin recipe that I randomly modified, and it failed spectacularly. No mashed banana was added, and the amount of milk was still so small. In the end, I never expected that cocoa powder has such strong water absorption. If I didn't tell you that it tastes like dried steamed buns, you must think it looks great. Words can fool the eyes but not the taste, so I decided to start with the recipe. I have never been so serious as I am today. I searched all major Internet and e-books and studied the muffin recipes of baking experts all day long. After studying hard, I summarized the ratio of dry ingredients and wet ingredients in my own set of muffin recipes for future reference. In fact, I am very grateful for this baking failure. When I was confused and tired, I actually made such a bad tasting muffin. However, there is a saying that goes well, where you fall, you get up. For a newbie in baking like me, I’d better stick to the original recipe honestly. Today's banana chocolate muffin is my gorgeous transformation after failure. It is sweet and soft, and also exudes the aroma of cocoa powder, which is very tempting. (Actually, the biggest motivation behind it is my mother. No matter whether I fail or not, she will continue to support me and encourage me, and eliminate all the snacks that I think are failures. In the end, she will say "It tastes pretty good." I think this is such a huge amount of psychological endurance. I am full of inner cows.)

Tags

• baking
• children
• cake
• afternoon tea
• cupcakes
• baking powder
• banana
• cocoa powder
• coconut
• corn oil
• egg
• low gluten flour
• baking soda
• milk
• powdered sugar

Ingredients

Steps

1. 1 Sift together low-gluten flour, baking powder, soda powder and cocoa powder in advance and set aside. Peel the banana, put it in a plastic bag, and use a rolling pin to crush it into a puree.

   

2. 2 Add the beaten egg liquid, corn oil, milk and powdered sugar to the bowl and stir evenly.

   

3. 3 Pour in the mashed banana and stir evenly.

   

4. 4 Pour in the sifted cake flour mixture.

   

5. 5 Use a rubber spatula to quickly stir evenly until the powdery ingredients are still in a rough and moist state. (Remember to stir too much, otherwise it will affect the taste)

   

6. 6 Pour the mixed batter into the paper mold until it is 60-70% full. Sprinkle grated coconut on the surface (you can omit it if you don’t have it). Immediately put it into the preheated oven at 170 degrees, middle layer, heat up and down to 170 degrees, and it will be out of the oven in 25-30 minutes.

   

7. 7 It can be eaten hot or cold, and it's still sweet and soft. If you like baking, come and try it.