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Wednesday, 12 October 2016

Avocado Blueberry Muffins (酪梨蓝莓满分)




喜欢这个健康满分食谱,再懒也把它记下来。起初还是怀疑蛋糕体没有半滴油能吗。。后来想想原来酪梨是可以取代牛油的,食谱应该行得通,所以就做了很不错的满分。
INGREDIENTS:
MUFFIN INGREDIENTS:
150g low protein flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp. ground cinnamon (optional)
150g seeded and peeled ripe avocado
110g custer sugar
1 cup vanilla yogurt
1 1/2 cups fresh blueberries
1 egg
           
CRUMBLE INGREDIENTS:
35g cold butter, cut into small cubes
35g all-purpose flour
20g almond flour
35g custer sugar
           
DIRECTIONS:
1. Preheat oven to 190C . Line a muffin tin with 12 paper liners.
2. To make crumble: Combine all crumble ingredients in a mixing bowl. Using fingers to mix till ingredients resembles course breadcrumbs. Refrigerate for later use.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt.
3. In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined.
3. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand.
4. Spoon batter into prepared muffin cups, and sprinkle with crumble topping.
5. Bake for 20-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.







Wednesday, 18 May 2016

蔓越莓戚风(拜拜蛋糕)


很久很久没有烘蛋糕了,烤箱从去年更新了就好像只是做过一次戚风蛋糕。今天在厨房吃着早餐时,忽然心血来潮想来试试“拜拜蛋糕”,于是早餐完了不敢离开,直接把粉料道具搬出来,不然已离开厨房只怕那股要做蛋糕的冲动又没了。

第一次试做,外观没有很好,不像别人的中间是‘pong’到高高的。但是蛋糕没有乱乱‘pong’还是跟着划线含含蓄蓄的涨,算是给脸了。但是蛋糕组织还是算满意。

后来看到有人建议蛋糕糊不要抹平,要稍微在中间堆高一些这样中间就会“pong”高起来。。那么这个技巧我先记下来,下次再试试。


材料:(6 寸活动底模)

(A)
50g面粉
10g 粟米粉
3个蛋黄
25ml 粟米油
40ml牛奶
蔓越莓(用姆酒浸泡过,沥干剁粹


B
3个蛋白
40g幼糖

做法:
一般戚风蛋糕做法

烘炉温度设定: (依各人烤箱自己调整)

预热170C
170C10钟 然后在蛋糕上划 “米”字  或“十”
然后转145C 27分钟
然后转170C 8分钟上色