Originally present in the winter number 2016, this Banana bread recipe has quickly become one of the favorites from the family. Since then we have learned from our friend Michelle Lopez of the HummingBird High blog to use any other well to give your muffins the room they need to get up and fill empty wells with water helps the pan uniformly and prevent deformation . In addition, the tulip -style linings damage to these muffins the support they need to cook high and even, unlike normal linings, which can cause recesses in the dome. Last but not less important, a quick explosion of hot air in the oven begins the increase, followed by a lower temperature for uniform cooking.
Muffin in Vorting-Coccolato-Cioccolato-Expresso
Fa 12 muffins
- 3 spoons (15 grams) Dutch process in cocoa powder
- 1½ to 2 spoons (From 6 to 8 grams) Espresso coffee powder
- 2 spoons (30 grams) boiling water
- 2½ cups (313 grams) Flour for all uses
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) lightly light brown sugar firmly
- 2 spoons (10 grams) Powder cast
- 1½ spoons (4.5 grams) Kosher salt
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- 2 cups (460 grams) Very mature bananas (about 4 big bananas)
- ⅓ cup (75 grams) vegetable oil
- ¼ cup (60 grams) Acid cream
- 2 large eggs (100 grams), ambient temperature
- 1 teaspoon (4 grams) Vanilla extract
- Turbinado sugar, for the sprinkling
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In a small bowl, mix cocoa, express powder and 2 tablespoons (30 grams) boiling water until it dissolves.
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In a large bowl, beat the flour, granulated sugar, brown sugar, baking powder, salt and baking soda; Make a well in the center.
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In an medium bowl, beat banana, oil, sour cream, eggs and vanilla together. Add the banana mixture to the flour mixture, mixing until it is moistened. Mix 1 cup (270 grams) batter in the cocoa mixture until combined. Cover and keep in the refrigerator for at least 1 hour or up to overnight stay.
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Preheat the oven to 200 ° C (400 ° F). Assign any other cup of 2 (12 cups) muffin pans with tulip -style lining.
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Using a 3 tablespoon spring scoop, scallop the banana batter (about 45 grams each) in each prepared muffin cup. Using a 1 tablespoon spring scoop, scallop the chocolate espresso batter (about 15 grams each) on the banana batter. Using the 3-Tablespoon scoop, on top of each with another layer of banana batter. Gently touches the pans on a kitchen batch to fix the batter.
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Working with 1 cup of muffins at a time, using the back of a spoon, creates a shallow trench in the center of the batter in each cup of muffins. Using a 2 -table spring scoop, scald the chocolate espresso batter (about 10 grams each) on the banana batter. Using a wooden choice, turbine together. Sprinkle the turbinado sugar on the batter. Fill the cups of empty muffins halfway with water.
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Cook for 5 minutes. Reduce the temperature of the oven to 190 ° C of 375 ° F) and cook until an unintended wooden is inserted clean, 15-20 minutes more. Leave the pans to cool for 10 minutes. Remove from the pans and let it cool completely on a wire rack. Keep in an airtight container for a maximum of 3 days.
