一cake兩味 (附食譜)

成盒blue berries
原本啉住整blue berries muffins
洗淨放在一邊
那邊廂就打個cake底
一邊打就一邊食....
食食吓啲blue berries就食淨一半
點算...
好彩屋企材料足
張個cake底一分為二
一半撈blue berries
一半撈walnuts
一cake兩味
人總是貪心的
哈哈哈

依個muffin
真係好鬆
我以前成日都覺得
muffin咪值係牛油蛋糕
牛油蛋糕咪值係muffin
但當我食到依個muffin
就知道乜嘢先叫真正啲鬆餅
蛋糕好鬆軟但又有質感
唔似牛油蛋糕咁,比例實啲
好 好 好

仙姐溫馨提示
"雜莓買新鮮的自己放冰箱急凍，它就可以固定在鬆餅的不同位置，以及不會太快因高爐温而爆破。"
但我無...因為心及整所以無雪

Ingredients:

Butter                              100 g

Sugar                               70 g

Honey                             60 g

Egg                                  2 Pc

Vanilla                             As needed

Cake Flour                      130 g

Bread Flour                      90 g

Baking Powder               3 g

Baking Soda                   2 g

Salt                                   1 g

Plain Yogurt                    60 g

Cream                             60 g

Frozen Mixed berries     As needed

 

Method:

Cream together the sugar and butter until light and fluffy.  Mix in all wet ingredients.

The fold in all dry ingredients

Stir in the berries gently so that they will not break.

Bake at 180℃ until brown, about 20 mins.

加蕉朱古力Muffin (附食譜)

依個朱古力muffin真係好好味呀
朱古力味又又重
但又唔係好甜
好濕潤但又好鬆軟
仙姐的原食譜無加蕉
但我又好想清嘪家中已經起晒黑點的蕉喎
所以我就係咁切嚿蕉放係中間
又OK喎
中好靚tim....我覺得
個個都脹脹扑扑

食譜:獨角仙

Ingredients:
Butter                                    100 g
Sugar                                     80 g
Honey                                    60 g
Golden Syrup                       30 g
Egg                                         2 Pc
Cake Flour                            100 g
Bread Flour                           130 g
Cocoa Powder                    35 g

Baking Powder                    5 g

Baking Soda                        2 g

Salt                                         2 g

Yogurt                                   100 g

Cream                                   100 g

Chocolate Chips                 80 g

 

Method:

Cream together the sugar, honey, syrup and butter until light and fluffy.  Mix the left ingredients together except chocolate chips.  Fold in chocolate chips.  Bake at 180℃ until golden, about 20 mins.

approx. 10 - 4oz muffin

很好吃很有朱古力味的鬆餅，竅門是糖與牛油打鬆身後就把全部材料拌勻，但不可搞拌過度，一混合就要停。要用高質數的谷古粉，勿用金鷹或吉百利！

極潤蘿蔔蛋糕 (附食譜)

人是貪心的
不停去找好,更好的
但其實最好的食譜就遠在天邊近在眼前...
很久沒有用仙姐啲食譜整餅了
心血來潮想來一個仙姐巡禮
第一cake...
Carrot Cake

依個"極潤蘿蔔蛋糕"真係沒得頂
又易整
機都賴得開

我做了一半的分量
剛好一個square的焗pan

Carrot Cupcake

Ingredients:

Carrot                                  240g

Sugar                                    140 g

Egg                                       180g

Cake Flour                           280 g

Baking Powder                     8 g
Baking Soda                         5 g
Salt                                        5 g

Orange Marmalade           60 g    (無, 用了橙汁)

Walnut                                  60 g
Desiccated Coconut         50 g    (無)
Vegetable Oil                      220 g
Cinnamon Powder              1/2 Tsp

Crushed pineapple             50 g     (無, 用了dried cranberries)

Method:

Shredded the carrot and mix with egg, oil, sugar.

Fold in other ingredients and mix with a spatula  

Bake at 180℃ until golden brown, about 20 mins.

For the Cream Cheese Topping
Cream Cheese                   200 g
Icing Sugar                           60 g
Butter                                    65 g

Colouring                              As needed

Method

Beat all together until smooth and add colour

From 獨角仙