《上ｶﾘｯ中ﾌﾜｯ！》ワンボウルで作れる本格濃厚チョコマフィン.•♬

#おうちカフェ #マフィン #チョコレート

〈トッピング用のクッキー生地　Cookie dough for topping〉

・　30ｇ　バター　butter

・　40ｇ　甜菜糖　sugar beet

・＊40ｇ　薄力粉　weak flour

・＊5ｇ　　ココアパウダー　cocoa powder

・＊1ｇ　　塩　salt　

＊…一緒にふるいにかける。Sift them together.

〈マフィン生地　muffin dough〉

・　50ｇ　米油　rice-bran oil

・　50ｇ　牛乳　milk

・　1個分　卵　egg

・　60ｇ　甜菜糖　sugar beet

・＊60ｇ　薄力粉　weak flour

・＊20ｇ　ココアパウダー　cocoa powder

・＊5ｇ　　ベーキングパウダー　baking powder

・＊50ｇ　アーモンドプードル　almond powder

・　50ｇ　ビターチョコレート　bitter chocolate

・　20ｇ　レーズン　raisin

＊…一緒にふるいにかける。Sift them together.

【I translated the Japanese subtitles in the video into English.
We would be happy if they are helpful for making sweets.】

◎I translated the Japanese subtitles in the video into English.

I hope it will be helpful for making sweets.

◎If you use the palm of your hand, the mixture will be in large chunks and difficult to top up.

If you mix with your fingertips, it becomes small grains and easy topping.

◎Spread in pieces on a flat plate.

Put in freezer until muffin dough is ready.

◎You can use the same bowls as they are.

◎Mix thoroughly to emulsify.

◎Beet sugar is gently sweet and has oligosaccharides in it, so it is a gentle sugar for your stomach!

I used beet sugar this time because chocolate-based products tend to be sweeter and have larger molds

◎So if you use other sugars

Try reducing the amount of sugar by 5-10g to make it(^_^)♡

◎Place a generous amount of chilled cookie dough on top.

◎Bake in oven at 180°C for 23-25 minutes

◎If the cookie on top is no longer crispy, you can rebake it in the toaster or warm it up in the microwave at 600w for 20 seconds.

You can also warm it up in a microwave oven at 600w for 20 seconds to melt the chocolate inside and make it taste richer!

◎The raisins are a nice accent. ♪

You can change it to cranberry or orange peel and it’s absolutely delicious ♡.

◎Please try to make them for gifts and home snacks.