Peanut butter Cupcake

Published Jan 3, 2023 at 01:13am ET

Fangzi Reference by Moya has been slightly adjusted

Food Material List

1 butter 50g
2 Peanut butter 70g
3 demerara sugar 55g
4 salt 1g
5 Egg 1
6 kahlua 10g
7 Low-gluten flour 150g
8 almond powder 20g
9 Baking powder 4G
10 milk 80g
11 High temperature resistant baked chocolate beans 50g

Operational steps

1 After softening at room temperature, butter is stirred with peanut butter until smooth.
* I think my butter is too soft to make the whole batter very soft. In summer, butter is soft enough to have holes in my fingers. I put it at room temperature for two hours and it quickly turns into mud=. =
My peanut butter granules, eh.
2 Add brown sugar and salt and whisk.
* The original formula uses black sugar, or yellow sugar, which I just used without black sugar and yellow sand.
3 The whole egg is stirred vigorously
* without saying the grading in the book, I want to say try it, the result is OK.
must be vigorous, or you use electric power.
4 Add the coffee honey. Its the wine on the left. Stir on.
5 Sift in the flour. * Starch 50 grams, naked wheat flour 50 grams, can also be used all starch. I am poor without starch. All high flour. =. = * Because the butter is too thin, I added 50 grams of flour, so the original is 50 grams low, 50 grams of naked wheat flour, 20 grams of almond flour, I used 150 grams of high flour + 20 grams of almond flour. Cut?
6 Mix in milk and high-temperature baked chocolate beans.
7 With a spoon in the mould, I baked eight straight-body small movable bottom moulds.
If it was 6-connected, 5CM bottom diameter moulds, it could do six.
175 degree bottom baking for 30 minutes.

Tips

* No. are all tips =. =

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