攪一攪拌一拌，有手就會(huì)做的奧利奧巧克力蘑菇頭瑪芬蛋糕。
這款瑪芬蛋糕不用黃油，口感更加松軟。
食材：玉米油90克、牛奶160克、全蛋液110克、糖75克、低筋面粉140克、玉米淀粉30克、泡打粉8克、可可粉30克、奶粉30克、鹽2克，加入面糊的巧克力50克、奧利奧碎50克
表面裝飾：
耐烤巧克力豆適量，奧利奧碎適量。
方子的量可以做8個(gè)蘑菇頭瑪芬蛋糕。

用料

玉米油

90克

牛奶

160克

雞蛋

110克

泡打粉

8克

低筋面粉

140克

細(xì)砂糖

75克

玉米淀粉

30克

可可粉

30克

奶粉

30克

2克

巧克力

50克

奧利奧碎

50克

表面裝飾

適量

耐烤巧克力豆

適量

奧利奧碎

店售配方丨奧利奧瑪芬蛋糕丨免打發(fā)零失敗的做法

1. 事先準(zhǔn)備，所以有的粉類提前混合均勻過(guò)篩備用，烤箱提前預(yù)熱165度。

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1. 玉米油?牛奶?糖?蛋液加鹽攪拌至乳化狀。

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1. 加入過(guò)篩的粉類攪勻。
   3??再倒入50克的克巧克力和50克的奧利奧碎翻拌均勻。

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1. 再倒入50克的克巧克力和50克的奧利奧碎翻拌均勻。（巧克力提前掰成小塊）

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1. 蛋糕糊裝入裱花袋，模具里面放入紙杯，擠入紙杯模具至十分滿，表面撒巧克力豆，奧利奧碎，放入預(yù)熱好的烤箱165度中層，27分鐘左右
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1. 放入提前預(yù)熱好的烤箱165度中層，27分鐘左右。

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1. 看著蛋糕在烤箱里烘烤慢慢成熟特別治愈。

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1. 剛出爐的時(shí)候表面酥脆，內(nèi)心柔軟，涼后密封保存，回油后整體口感濕潤(rùn)松軟，非常好吃。

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