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，所以就做了这个很不错的满分。

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.

旧照片

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低筋面粉

10g 粟米粉

3个蛋黄

25ml 粟米油

40ml牛奶

少许蔓越莓（用蓝姆酒浸泡过，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

170C烘10分钟 然后在蛋糕上划 “米”字  或“十”

然后转145C 烘27分钟

然后转170C 烘8分钟上色

Yam Kuih (芋头糕）

材料：

250克芋头，切粒

1/2小碗 小葱头，切片

1/4小碗 虾米，洗净，剁碎

 600克水(备用)

糊浆：

300克粘米粉加400克水调匀

调味：

 盐，糖，麻油，五香粉，胡椒粉

做法：

1.热锅，下4大匙油。把小葱头炸至芳香及带金黄色即可。

2.捞出一半炸香的葱头和油。另一半留在锅里。

3.继续用热锅和锅里的油炒香芋头至金黄色。

4.放入虾米和芋头一起兜抄片刻(约2-3分钟）。

5.倒入600克水，以中火煮至滚。

6.下调味料。

7.慢慢拌入粉浆。一面倒，一面炒至面糊呈浓状及不黏锅底即可熄火。

8.7寸方烤盘涂上少许油 （下面铺纸），芋头面糊倒入，表面抹平。

9.大火蒸40分钟。

取出待冷，切块。撒上炸香的小葱头，葱花，辣椒和芝麻即可。

Ingredinets:

250g yam, cut into cube size

1/2 small bowl of shallots, sliced

1/4 small bowl of dried shrimps, wash, soaked &chopped)

300g rice flour add with 400g water, mixed well, set aside

600g water

Seasoning:

salt, sugar, sesame oil, 5-spice powder, pepper

Method:

1. Heat wok, put in 4 tbsp oil. Fried shallots til golden brown. Remove half from wok and set aside for garnishing.

2.Fried yam cube with the other half of the shallots oil in wok til golden brown.

3.Add in driend shrimps, fried together with yam for another 2-3 minutes.

4.Add in 600g of water and bring to boil.

5.Add in seasoning then slowly add in the flour mixture.

6. Stir while adding the flour mixture.Keep stirring till mixture becomes thick and not stick to the wok.

7.Pour mixture into 7" square pan (greased line tray bottom with baking paper)

8.Steam on medium high heat for 40 minutes or until well cooked.

Whilst still hot, spread remaining fried shallots on top of the cake surface.

9.Garnished with chopped spring onion and chillies .

When cold, cut the cake and sprinkle with toasted sesame seeds and best served with sambal and sweet sauce.