wat you will need.
oven. scales..mesuring spoons..muffen tray. bowl . chopping bord . sturdy knife... grater... spoon and muffin casses
MAKES 10 BIG OR 12 MEDUIM
ingredients::: please note this is devided into dry and wet.. i have made this super easy to follow
DRY; GRAMS ( OZ)
120 ( 4.2) plain cake flour
50 (2) or easy 3 large TBLS coco ( the better quality if you can. but dont worry to much)
((( 1 big teaspoon))) baking powder
150( ( 5.2) granulated sugar
WET::: 120) (4.2 )sunfower oil
(( 4 table spoons balsamic vinegar. )) just the basic stuff dont waste the cash on pemuim
3 small or 2 XL eggs
150) (5,2 )grated beetroot. ( this CANT be tined or pre slice or pickled.. )
40) ( 2 )white chocolate///
( DONT USE drops . or dics..)) buy a basic block or as in USA a candy bar. and ruff chop. the reason why is .. drops are bake stable and dont melt and are like finding a bone in chicken soup.. just trust me on this.
and for topping YOu decide how much you want on. top.. also basic white choc
GROUND BLACK PEPPER> PER FURE FROM A MILL. but you can use fine ground just be carefull on going over bord
FIRST TURN OVEN ON 180 DEG CENTIGRADE OR 350 FARANHIGT
BEETROOT peel and grate on the fine side of grater.. thats the one with hole size of a match stick
and then ruff chop WHITE CHOC. start in corner / opposite hand on top of knife and roll slowly down
ALL DRY INGREDIENTS INTO ONE BOWL
DONT BOTHER SIFFTING.
ONCE IN STER AROUND IT ALL MIXED TOGETHER
NOW THE OIL.
1 YOU CAN MIX VERY SLOWLY AND SLATE THE DRY STUFF ( SLATE MEENS TO WETTIN)
2 YOU CAN LEAVE FOR A FEW MIN AND THEN MIX. THIS CREATES LESS MESS.
ALL WILL LOOK SHINY AND WET. LOOK FOR NO DRY BLOBS
BALSAMIC VINEGAR AND EGGS. STRAITE IN
DONT FREEK OUT. WAT HAPPENS NEXT IS WIERED, (( you creating an emultion. so this is going to change and look very wrong)
MIX THEM TOGETHER. AND NOW IT STARTS GOING STIFF AND CRUBLEY >>> WTF>>>
JUST BREATH ALL WILL BE FINE
YOUR GRATETED BEETROOT AND CHUNKY WHITE CHOC
NOW IT EASES OFF AND GOSE BACK TO A RUNNY MIX
I TOLD YOU NOT TO WORRY.
SPOON INTO MUFFEN CASSES,
wat i doo is soon just half way . and make my way down the tray. and the go back to the start and fill up..
the reason. is the mix will of setteled and you will also ensure your not deviding write.
stop filling when mix meets tin level.
INTO THE OVEN
MIDDLE SHELF.. I GIVE 20 MIN ON MINE ( MY OVEN IS ELECTRIC AND QUITE FFEERSOM)
THE BASIC SEAKRET TO CHECKING CAKE IN OVEN
imagen a baby in a woom . it need that perfict enviroment to grow, kick it bang it poke it to hard .... well you get the picture.
so when opening the door. doo it very slow. ( just like sneeking in at 2am) dont open it all the way. just enough for your arm to get in. i never use probs as the can kill a cake,
now check . buy just tipping the side of the cake . if it moves not done then gently close the door and give a bit more time. if you slam the door now you will loose everything
you should be able to tip on the top and it dose not move. done
always note your ovens time to cook and there all differant
meling some white choc.
im not going to say how much as this is up to you.
chop up choc. put in microwaveble bowl
i do 10sec tap.... 10 sec tap..... 10sec tap ... 10 tapppp . and so on
you will see it eazzz off and wobblely. dont stur fast you will split it.
if you have any reziztance ... 10 sec tapppp tapp. and so on
once melted give a nice big grind of black pepper in to it . mix
and then drizzel onto muffins
why pepper??? it is a seasoning and it has a funny crator when mixed whith white choc.
i learn this over 15 years of baking so trust me.
and as i say. you like lots??? go crazy with it.
if you liked this im happy. your welcom to ask any questions. and also theres a butoon that sez vote that might help me!! he he