Butter 50g
Peanut Butter 70g
20g Baking Powder
1 Teaspoon Baking Chocolate Chips 30g Peanut Butter 100g Whole Egg Liquid 20g Butter 60g White Granulated Sugar 20g Cold Water 10g Vanilla Bean1. Prepare all the required ingredients.
2. Place the softened butter in a large bowl and cream it together with peanut butter and granulated sugar until a uniform butter mixture forms. 3. Gradually add the beaten egg mixture in small amounts, mixing thoroughly after each addition until fully incorporated. 4. Add the sifted low-gluten flour, almond flour, and baking powder. 5. Use a rubber spatula to fold the mixture with a cutting and folding motion. Add the milk before the dry ingredients are completely mixed in. 6. Incorporate the baking chocolate chips. 7. The finished batter. 8. Spoon the batter into muffin paper cups, filling them about 70-80% full. 9. Bake in a preheated oven at 180°C for approximately 20 minutes, then remove. 10. Prepare the ingredients for the peanut butter cream.11. After the butter softens, whisk it until smooth.
12. Beat the egg mixture over hot water until thick and pale in color. 13. Boil white sugar and cold water in a pot to make syrup. 14. Gradually add the syrup to the egg mixture in small batches to avoid cooking the eggs. 15. Add vanilla bean seeds. 16. Incorporate the egg mixture into the butter mixture in 3-5 additions, beating for about 5 minutes. 17. The combined butter and egg mixture is ready. 18. Mix peanut butter into the butter and egg mixture. 19. Beat until evenly combined to form peanut butter cream. 20. Transfer the mixture into a piping bag.Using a round piping tip, pipe the frosting onto the cake in a swirling motion, then decorate with a few chocolate beans.
