自製核桃可可瑪芬蛋糕
比想像中的...難一點, 呵呵。
可可棉體很稠，不是很好拌勻。
巧克力很香，核桃脆脆的，剛烤好吃。
好好吃喔，值得核桃的貴了。
製作數量：10個7cm的瑪芬杯
事前準備：
奶油先放室溫溶化
雞蛋常溫放置一下
將粉全過篩備用
製作材料：
低筋麵粉............170 g
無糖可可粉...........30 g
泡打粉..................2 小匙 (可不放)
室溫無鹽奶油...... 100 g
砂糖.................100 g (原配方160g)
鹽.......................0.5 teasp
雞蛋....................2 個
牛奶................ 120 cc
核桃............80~120 g
製作方法：
1。預熱烤箱，100度烤香核桃，15分鐘，留一半核桃作裝飾，其他冷卻後切碎，備用。
2。黃油隔水融化成液態，分2次加入砂糖打勻至顏色泛白
3。第2項分2次加入牛奶和過篩後的低筋麵粉和可可粉，繼續用刮刀攪拌均勻
預熱170度烤箱10分鐘
3。蛋白高速打至中性發，也就是撩起來的小尖角不用很挺拔就可以了
4。打好的蛋白慢慢加入第3項，混合均勻後，撒些核桃拌勻
5。倒入模具9分滿，撒上核桃，用手輕壓使其固定
6。於已預熱至170度烤箱中，烘烤30~45分鐘，手按壓中間，有彈性表示烘烤完成
Production Quantity: 10 muffin cups 7cm
GETTING READY:
First put melted butter at room temperature
Eggs placed at room temperature
Sift the flour full backup
Materials:
Low-gluten flour ............ 170 g
Sugar-free cocoa powder ........... 30 g
.................. 2 tsp baking powder (can hold)
Unsalted butter at room temperature ...... 100 g
Sugar ................. 100 g (original formula 160g)
Salt ....................... 0.5 teasp
Eggs .................... 2
Milk ................ 120 cc
Walnut ............ 80 ~ 120 g
Production methods:
1. Preheat oven to 100 degrees roasted walnuts, 15 minutes, leaving half of the walnuts for decoration, other cooling chopped and set aside.
2. Butter, melted into a liquid impermeable, 2 times added sugar Whisk until the color washed out
3. Section 2 points 2 add milk and sifted flour and cocoa powder and continue to stir with a spatula
Preheated 170 degree oven for 10 minutes
3. High-speed hit to neutral fat protein, which is pulled up to a small sharp corners without very upright on it
4. Slowly add protein to lay the first three, mixed evenly, sprinkle some walnuts and mix well
5. 9 minutes into the mold is full, sprinkle with walnuts, hand soft reduction to secure it
6. Has been preheated to 170 degrees in the oven and bake 30 to 45 minutes, press the middle hand, elastic means complete baking
網路參考：
巧克力核桃瑪芬 不良人妻 :: 痞客邦 PIXNET ::
比想像中的...難一點, 呵呵。
可可棉體很稠，不是很好拌勻。
巧克力很香，核桃脆脆的，剛烤好吃。
好好吃喔，值得核桃的貴了。
製作數量：10個7cm的瑪芬杯
事前準備：
奶油先放室溫溶化
雞蛋常溫放置一下
將粉全過篩備用
製作材料：
低筋麵粉............170 g
無糖可可粉...........30 g
泡打粉..................2 小匙 (可不放)
室溫無鹽奶油...... 100 g
砂糖.................100 g (原配方160g)
鹽.......................0.5 teasp
雞蛋....................2 個
牛奶................ 120 cc
核桃............80~120 g
製作方法：
1。預熱烤箱，100度烤香核桃，15分鐘，留一半核桃作裝飾，其他冷卻後切碎，備用。
2。黃油隔水融化成液態，分2次加入砂糖打勻至顏色泛白
3。第2項分2次加入牛奶和過篩後的低筋麵粉和可可粉，繼續用刮刀攪拌均勻
預熱170度烤箱10分鐘
3。蛋白高速打至中性發，也就是撩起來的小尖角不用很挺拔就可以了
4。打好的蛋白慢慢加入第3項，混合均勻後，撒些核桃拌勻
5。倒入模具9分滿，撒上核桃，用手輕壓使其固定
6。於已預熱至170度烤箱中，烘烤30~45分鐘，手按壓中間，有彈性表示烘烤完成
Production Quantity: 10 muffin cups 7cm
GETTING READY:
First put melted butter at room temperature
Eggs placed at room temperature
Sift the flour full backup
Materials:
Low-gluten flour ............ 170 g
Sugar-free cocoa powder ........... 30 g
.................. 2 tsp baking powder (can hold)
Unsalted butter at room temperature ...... 100 g
Sugar ................. 100 g (original formula 160g)
Salt ....................... 0.5 teasp
Eggs .................... 2
Milk ................ 120 cc
Walnut ............ 80 ~ 120 g
Production methods:
1. Preheat oven to 100 degrees roasted walnuts, 15 minutes, leaving half of the walnuts for decoration, other cooling chopped and set aside.
2. Butter, melted into a liquid impermeable, 2 times added sugar Whisk until the color washed out
3. Section 2 points 2 add milk and sifted flour and cocoa powder and continue to stir with a spatula
Preheated 170 degree oven for 10 minutes
3. High-speed hit to neutral fat protein, which is pulled up to a small sharp corners without very upright on it
4. Slowly add protein to lay the first three, mixed evenly, sprinkle some walnuts and mix well
5. 9 minutes into the mold is full, sprinkle with walnuts, hand soft reduction to secure it
6. Has been preheated to 170 degrees in the oven and bake 30 to 45 minutes, press the middle hand, elastic means complete baking
網路參考：
巧克力核桃瑪芬 不良人妻 :: 痞客邦 PIXNET ::
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