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Chocolate popping cake

Ingredients:

140 grams of cake flour, 75 grams of butter, 20 grams of cocoa powder, 60 grams of eggs, 65 grams of caster sugar, 6 grams of baking powder, 60 grams of pure milk, 6 pieces of chocolate, and an appropriate amount of high-temperature resistant chocolate beans

method

1. Soften the butter into a paste in a container, add caster sugar and stir well, add the egg liquid in batches, and beat evenly each time before adding the next time, pour in the milk.

2. Pour in the milk, sieve in the low powder, cocoa powder and baking powder, and mix quickly with a spatula.

3. Put the batter into the piping bag, squeeze it into a layer of batter in the paper tray, put a piece of chocolate, squeeze another layer of batter to eight points full, and put chocolate beans.

4. Put it in the preheated oven at 170 degrees, bake for about 25 minutes in the middle and lower layers, and bake until the muffin is completely expanded.

Cupcakes

Ingredients:

2 eggs, 130 grams of cake flour, 30 grams of sugar, 80 grams of pure milk, 50 grams of corn oil, 5 grams of matcha powder, 5 grams of cocoa powder, a little kernel slices, a little crushed peanuts, a little chocolate beans, 3 grams of baking powder

Method:

1. Eggs + white sugar + milk + corn oil stir well, sieve low-gluten flour + baking powder, and stir well

2. Divide the batter into 3 equal parts, of which - - add matcha powder and stir well, and add cocoa powder and stir well.

3. Pour the batter into a paper cup and sprinkle with chopped peanuts, sliced almonds and chocolate chips on the surface.

4. Put it in a preheated oven and bake it for about 25 minutes at 180 degrees on top and bottom heat.

Chocolate lava cake

Ingredients:

20 grams of low flour, 40 grams of butter, 20 grams of cocoa powder, 3 eggs, 40 grams of sugar, 120 grams of chocolate

Method:

1. Melt the chocolate + butter in water, stir until smooth + egg + sugar and stir well.

2. Sift in low powder + cocoa powder and mix until there are no particles, and pour the batter into a paper cup until it is eight minutes full.

3. Put it in the preheated oven and bake it at 200 degrees for about 10 minutes.

Seaweed meat floss cake

Ingredients:

3 eggs, 20g corn oil, 35g milk, 50g cake flour, 30g sugar, appropriate amount of seaweed meat floss

Method:

1. Stir the corn oil and milk until emulsified.

2. Sift in the low-gluten flour and stir until there is no dry powder, add the egg yolk and stir well.

3. Add white sugar to the egg white and beat it into a small pointed hook state.

4. Take a part and add it to the egg yolk paste, mix evenly, then pour in the remaining meringue, stir up and down evenly, add the meat floss and seaweed crushed, stir and pour into a paper cup.

5. Preheat the oven to 140 degrees and bake for 45 minutes.

Cranberry muffincake

Ingredients:

2 eggs, 150 grams of cake flour, 100 grams of milk, 90 grams of corn oil, 60 grams of sugar, 5 grams of baking powder, and an appropriate amount of dried cranberries

Method:

1. Eggs + sugar + milk + corn oil, stir well.

2. Sift cake flour + baking powder + dried cranberries and stir well.

3. Pour the cake batter into the paper cup mold for about 8 minutes, decorate the surface with dried eyelash berries, send it to the preheated oven, and bake it at 180 degrees for 30 minutes.

Matcha popping crackle cake

Ingredients:

Cake portion:

5 eggs, 15g matcha powder, 70g cake flour, 20g coconut flour, 50g water, 60g butter, 45g sugar

Flow heart

50g of whipping cream, 50g of cheese, 10g of sugar, 10g of matcha powder

Method:

To make matcha cake:

1. Stir well with 15g matcha powder + 20g coconut powder + 50g water, add 60g of microwave melted butter, sieve in 70g of low-gluten flour and mix well, add 5 egg yolks, and beat smooth.

2. Pour into the brushed cupcake mold. 3. Preheat the oven for 5 minutes, 170C for 20 minutes, and then demold.

To make the cheese flow:

After heating and melting 50g of light cream + 50g cheese + 10g of white sugar + 10g matcha powder, pour it into a container and freeze it for half an hour, take it out and stir well, scoop a spoonful and sprinkle it in the crack.