Mocha coffee muffins
Mix the cream into the coffee and set aside, mix the yogurt, eggs and vanilla in a container and mix well with an egg beater; sift the medium gluten, low-gluten flour, cocoa powder, baking powder and baking soda into another container, then slowly add the yogurt egg batter; pour the cream coffee into the chocolate batter, mix well, pour into the muffin machine mold, 2 & # 39;
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Mocha coffee mousse-mellow coffee with the aftertaste of walnut
1. Four eggs, egg yolk and egg green separate, add 60ml oil in egg yolk, 80ml milk (occasional peanut dew, that fragrance), sugar 50g, do not like too sweet, 80g low gluten flour, right amount of cocoa powder, mix well 2, egg whites and sugar, mix in egg yolk paste 3 times, oven 150 degrees, 60 minutes 4, oven residual heat by the way to roast walnuts, add walnuts because you like walnuts
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Mocha pudding
Practice (for 3 people): put milk 50cc in the pot, add 25g sugar to boil, remove from the fire, add 1 tablespoon of instant coffee and stir. Then add 150cc whipped cream to cool. Among them, there are two open egg cubes. Use a net funnel to allow the raw material to flow through, and then put it on the plate. Then put it on a pre-heated stove and barbecue at 160 degrees for 20 minutes. Cool down after baking and add
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