French cuisine

Caramel Chocolate Muffin

Food Material List

  • 1 Berry sugar 40g
  • 2 Unsalted butter 100g
  • 3 water 1 tablespoon
  • 4 butter 50g
  • 5 Berry sugar 25g
  • 6 egg 40g
  • 7 milk 30g
  • 8 Caramel syrup 2 tablespoons
  • 9 Low-gluten flour 100g
  • 10 Baking powder 14 spoons
  • 11 High temperature resistant baked chocolate beans 40g

Operational steps

  • 1 Soften the butter, whisk with sugar, then add the egg liquid to mix evenly.
  • 2 Add milk in succession and stir well.
  • 3 Add caramel syrup and mix well.
  • 4 Sifted low gluten flour and baking powder are mixed in three steps, then chocolate beans are added.
  • 5 Put the batter in the muffin moulds for about 8 minutes.
  • 6 Sugar and water are boiled together. When they turn brown, they are separated from the fire. Stir in a little warm light butter. Cool and refrigerate.
  • 7 The oven is preheated 180 degrees and the middle layer is heated for about 20 minutes.

Tips

Caramel syrup must not be boiled when preparing, otherwise there will be bitterness.

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