Caramel Chocolate Muffin


100g light cream
50g butter
25g Yuanzhen sugar
50g Dutch dairy, cheese and milk
1 tbsp water
25g eggs
0.5 tsp Baking powder


Step 1
Add water to the sugar and bring to a boil over low heat. Don't stir the sugar. Leave the heat after the whole color turns brown. Boil the light cream to a slight boil. Add the light cream into the caramel bit by bit. Stir slowly. After the whole mixture is well mixed, boil it over low heat until it is thick. Store it in a sealed jar. Pay attention to refrigerate

Step 2
Soften butter, add sugar, stir well, beat with egg beater, preheat oven 180 degrees

Step 3
Slowly add the eggs in several times, mix well, add milk in several times, mix well (cream like without water and oil separation)

Step 4
Add 2 tbsp Caramel Cream, stir well, pour in sifted low flour, stir slightly

Step 5
After taking out about 20 chocolate beans, mix in other chocolate beans, and you can't see the dry powder

Step 6
Put in the medium decoration bag, squeeze into the muffin bag, press the remaining chocolate beans on the surface 180 degrees, middle layer, bake for 25 minutes

Step 7
Remove, cool, and pour a small amount of Caramel Cream over the muffin