Lekui recipe: natural yeast cocoa maffin

Published Jan 3, 2023 at 05:27am ET

Food Material List

1 Egg 2
2 Unsalted butter 100g
3 sugar 75g
4 Cocoa powder 20g
5 Vegetable oil 60g
6 Soda ash 3.5g
7 Natural yeast (100% water to powder ratio) 80g
8 Low powder 50g

Operational steps

1 Egg light butter sugar vegetable oil, mix all with egg pumps evenly;
2 Add sifted cocoa powder and mix well.
3 Add natural yeast and mix well.
4 Sieve starch soda powder and mix well.
5 Put the batter into 6 large green pens for Lekui cooking and baking.
6 The batter was evenly divided into the Maffin mould with a mounting pen.
7 175 degrees, middle and lower oven, about 20 minutes;
8 Cool and decorate with butter sauce.
9 Coffee butter filling:
egg yolk is dispersed, sugar water coffee powder is boiled until boiling, add in yolk linearly, stir at the same time, until completely cooled;
cooled egg yolk paste and softened butter are mixed well, then it can be used.
This batter is thinner. It is most suitable to use this mounting pen of Lekui to mold. (Too thick paste is not suitable for mounting pen)
The box body of mounting pen is a slightly inclined design. After filling the paste, it will not flow out of the mouth of the mounting flower. After filling a box, the paste will be used first. After using, the box cover will be opened and then filled into the paste. It can be seen from the removed box cover that its sealing is good, the spiral edge of the box cover. It wont contaminate the batter, and it wont contaminate the box if it is loaded repeatedly.
When the batter is completely used up, take a razor from Lekui and scrape it around the box body. It can scrape the box body very clean. It wont leave much batter in the mounting pen. Its easy to use.

Tips

This trial was conducted with six Lekue Lekue Lekue Meifen cup moulds, six large green pens for baking tri-color and Lekue Lekue cuisine

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