Fluffy lemon scones with blackberry jam (附食譜)

上星期五

無人揍女

所以要take day off

一早起身

啊女又仲瞓緊

又想食個靚早餐

嚫佢未醒

所以快手快腳

快D開爐

整個餅

fluffy cranberries lemon scones

依個receipt係睇food network ~ Dinner at Tiffani學

自己又改DD

快靚正

10分鐘有得食

我做咗半cup粉啲份量

奶加咗lemon juice, 變做buttermilk

做咗四小個

一個人

啱啱好

啊女, 真係合作

嘆完個個早餐同奶茶

佢先醒

Ingredients
2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool.
Tiffani serves these scones with Honey Butter and Blackberry Jam.
Recipe courtesy of Tiffani Thiessen



Read more at: http://www.foodnetwork.com/recipes/blueberry-lemon-scones.html?oc=linkback

好香.蕉味 I found you ~ Banana Muffins (附食譜)

每次整香蕉muffins

 都想起嗰一次

 爆得好靚個次

 又好moist個次 

 可惜唔見or唔知用咗邊個recipe

左試右試

日思夜想

嗰個時期

最仲意去啲baking blog

http://joyofbaking.com

黃天不負有心人

搵返你啦

好香.蕉味

要用出晒黑點啲蕉

(唔係用得蕉多就有蕉味)

我做了半個份量

butter用菜油

真係要fold in...(唔好用handmixer, 真係鬆好多)

Banana Muffins Recipe:

1 cup (115 grams) walnuts or pecans

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.  
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. 

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.

Read more: http://joyofbaking.com/breakfast/BananaMuffins.html#ixzz3tqD8rRCz
Follow us: joyofbaking on Facebook

99.99% CopyCat Red Lobster Cheddar Bay Biscuits (附食譜)

再懶都要的起心肝...立即share!

依其好想食Red Lobster啲Cheddar Bay Biscuits

但又無promotion

我自己又唔食得Lobster

無奶油為咗啲Free Biscuit去食成三四十蚊嘢

所以把心一橫就上網搵

compare晒所布啲recipes

依個啲rating同review係最好

就試你啦

睇吓幾cheesy and fluffy

好食到停唔到口

三個啦!!! Stop!

依個一定要share

第一次整都覺得well proof又易整

must try!

CopyCat Red Lobster Cheddar Bay Biscuits

INGREDIENTS (yield 9 biscuits)

BISCUITS:

2 1/2 cup Bisquick baking mix

4 tbsp cold Butter

1 cup Sharp Cheddar Cheese, grated

3/4 cup cold Milk

1/4 tsp Garlic Powder

TOPPING:

2 tbsp Butter, melted

1/2 tsp Garlic Powder

1/4 tsp Dried Parsley Flakes

pinch Salt

DIRECTIONS

Preheat oven to 400.

Combine Bisquick and cold butter. Leave larger pieces. There should be small chunks of butter pea sized.

Add cheddar, milk and 1/4 tsp garlic.

Mix by hand until combined, but don’t over mix.

Drop 9 equal portions onto greased cookie sheet.

Bake for 15-17 minutes or until tops are lightly browned.

Melt 2 tbsp butter in a bowl.

Stir in garlic powder and parsley flakes.

Spread garlic butter on top of biscuits.

This biscuit recipe was a huge hit at our house yesterday afternoon. I ended up having to make a second batch. I also had to promise to make some again this weekend. Now that we have a great recipe, I do not think I will be asking to go to Red Lobster, ha ha.

Be sure to give this CopyCat Red Lobster Cheddar Bay Biscuit Recipe a try and tell me what you think of it. Be sure to also check out my CopyCat Wendy’s Chili Recipe I shared last week that was SO good.

Orange Raisin Scone (附食譜)

依期實在賴得很

相片積存....

算把啦...

都係選幾個心水share

首選一定要post

就係依個Scone

兩個幾星期之前整

仲已經再encore多一次...

個scone moist得黎唔係又濕又粘個隻

而係又爽又鬆

個scone唔太糖

所以搽一大pat jam

都OK

sconce + jam實在太match啦

但一睇個食譜

都真係少食唯妙

真係好肥呀...

from: dailydelicious

70g ............................. Cake flour

130g .......................... All purpose flour

2tsp .......................... Baking powder

2tsp ............................. Superfine sugar

1/4tsp ......................... Salt

60g ............................. Unsalted butter, cool and cut into pieces.

110g ........................... Whipping cream

70g ............................. Milk chocolate, chopped (無加,改加orange zest同raisin)

Preheat the oven for 200°C.

 Put the flour, sugar, baking powder and salt into a bowl, whisk to combine.

Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs.
Pour the whipping cream into the bowl.

 Mix until some part of the mixture moisten, pour onto the work surface, press and fold. When the dough come together, put the milk chocolate into the dough, fold until smooth. (If you want higher scone follow the trick here.)

Cover with plastic wrap and refrigerate for 15 minutes.

Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting). 
Place on the  pan, brush with whipping cream.
Bake for 13-16 minutes or until the top is brown .

由於太肥...又太仲意食了

點好呢...

encore時改了改

少肥

一樣OK

張"110g ........................... Whipping cream"

改為"一半cream, 一半soda water"

頭盤

日日bake

日日無update!!!

太懶了
::mm2412 

今個weekends務必要

update! update! update!

依個sour cream blueberries muffin

係琴晚整定今朝啲早餐

快靚正.....至愛

返工ing
update住個頭盤先

靚"爆"red velvet cake

testing testing!

睇完人哋嗰blog

知道點樣make perfect domes

let's do it

今次做咗red velvet cake

個份量係由sour cream blueberry muffin改啲

Corrat Cupcakes

唔想大攪

但又要預備第二朝啲早餐

carrot cake就係我最好啲選擇

唔駛開機

量好

攪幾攪

就有又香又健康啲美味早餐

... 如果無加cream cheese frosting啲話

嘩哈哈

乜Scones

搵咗好耐
又試過無數啲recipes

係你啦
終於比我搵到啦
唔係話之前整個啲唔好食
只係唔"啱feel"
之前整嗰啲scones裹面比較濕同soft
好似鬆餅,包嗰隻質地
我想要啲...係好似starbucks嗰隻咁
 buttery, fluffy...乾身啲好似cookies又唔會太crispy
 依個exactly係個隻feel啦

黑 ~ Double Choco Muffins (附食譜)

Day 1  pack咗兩個比豬明扲返工做早餐
Day 2  又pack比佢
點知原封不動仲係張枱倒
我:     啲朱古力muffin,唔好食呀?
豬明: 好食
我:     咁點解唔扲呀
豬明:  點食呀,食完之後成個口黑晒
唔係濃成"襲"呀
 @.@

 依個"Double Choco Muffins"真係好rich
chocoholic最愛

Double Choco Muffins (make 12 regular-sized muffins)

1 cup flour

1/2 cup coco powder

1 cup sugar

1/2 tsp baking soda

1/4 tsp salt

3/4(175ml) hot water

1/2cup corn oil

1 1/2 tsp vanilla extract

1 large egg

chocolate chips

1) preheat oven to 375F

2) sift flour, coco, sugar, soda and salt together..whisk until well-blended

3) pour hot water, oil and vanilla into the flour mixture

4) add in egg and whisk for about 1min

5) stir in chocolate chips (if u want)

6) bake in preheated oven for about 17-19mins

Recipe: the weekend baker

Throwdown with Bobby Flay ~ Red Velvet Cupcake (附食譜)

相信有睇Food Network啲人

都知邊個是係Bobby Flay

佢最叻就係BBQ

但係我就真係痳痳

反而我就仲意睇佢啲show " Throwdown with Bobby Flay"

仲記得其中一集throwdown係

Red Velvet Cupcake ~ Bobby Flay vs Terri Wahl

吸引我的唔係Bobby啲cupcakes

而係對手Terri Wahl大大個,紅卟卟啲red velvet cupcakes

睇完之後即刻search個recipe

早排心血來潮又去Foodnetwork到search吓

點知又比我搵到喎

....可能係因為間shop已經closed呱...哈哈哈

所以post出黎都無商業商秘密可言

by the way 

係個throwdown中

Terri Wahl依個red velvet cupcakes勝

兒時蛋糕仔

仲記得細個嗰時...什麼美X,聖XX...仲未週街係
我最仲意食屋邨商場,街市個啲麵包舖...
真係有講唔出啲味道...
唔似週街都係嗰啲大餅店個啲...好味...但...好味囉...千篇一律
無個隻feel

而我其中一個最忘懷啲
就係一個個細細個一啖一個啲蛋糕仔
佢哋一盤盤以磅計
我成日都叫媽咪買比我食
由於細細個...食吓食吓...就食晒成磅
好香牛油味...

以前返嚫香港都會買黎回味吓...

終於比我試啱啦....
就係依隻味....

好好味sour cream blueberry muffin (附食譜)

我搵到啦
依個就係我夢寐以求的質感同味到啦
mmmmmm.......唔可以用濕黎形容
應該係好潤同好滑
但又唔係用咗好多油...
仲要唔係用牛油係用菜油
健康到爆
口感rich得黎又鬆
怪不之得原食譜有成千
簡直係外面買嗰啲水準
個好評啦

 一個又好食又快啲食譜
連機都唔駛開黎打
因為試驗中
所以整咗原食譜啲四份一份量
同改咗啲
糖減半...鬼佬食譜必減
除咗soda,仲加咗powder
Oops....muffin上面啲streusel係我自己加的
好似撻皮咁鬆化更加有口感
上面啲streusel
我只係用小小牛油同麵粉
撈到成一粒粒
除以...

 recipe from: allrecipe

Blueberry Cream Muffins

Rated: Submitted By: KK3 Photo By: LUSENDA Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 24

"Rich and delicious blueberry muffins. The secret is the sour cream."

Ingredients:

4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4.	Bake in preheated oven for 20 minutes.

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.

好好味scone

真係好好味呀
一出焗宵夜已經食咗兩啦

之前試過好多食譜...
話到有幾好...
唔知係個食譜"流"還樹我整得差
總之就係no good啦!

前幾日見到Mrs T嗰HighTea post
就我心目中最ideal啲afternoon tea style
琴晚夜夜哋
想整嘢食但又唔想大攪
依個啱晒

very good!
又鬆又軟
比起其他食譜
依個scone非常健康
唔係用好多牛油或cream
食兩個都唔多guilty

食譜: 成日都好鬼happy 既Mrs.T


因為屋企無cultured buttermilk
所以用咗sour cream + milk
又無自發粉, 用咗all purpose flour
140g flour; total用咗3teaspoon啲baking powder
跟原食譜分量啲比例


1. 先預熱焗爐220C。
2. Self-raising flour (自發粉)225g; baking powder (泡打粉)1茶匙; 砂糖30g; 鹽一小撮，全部材料一同篩勻在大碗中，加入已放室溫至軟身的無鹽牛油(切小塊)55g。
3. 洗淨雙手抹乾及上少許手粉，以指尖將牛油和麵粉"捽"勻成麵包糠狀。
P.S. 如果依個步驟做得啱，完成後雙手仍然會好乾爽，絕對唔會油淋淋既!
4. 加入雞蛋1隻(發勻)、cultured buttermilk (白脫牛奶)3湯匙和提子乾(份量隨意)。
Cultured Buttermilk 係經加入乳酸菌發酵加工既低脂奶，
味道帶酸類似yogurt 既味道~若買唔到cultured buttermilk，可試吓以下幾個方法來代替:
- 牛奶250ml + 檸檬汁或白醋15ml拌勻，待5至10分鐘半凝固成yogurt 狀;
- 原味Yogurt 125ml + 牛奶125ml拌勻即可;
- 牛奶250ml + 1又3/4茶匙Cream of Tartar 粉;
- 以原味益力多代替~

5. 一邊逐少加入牛奶50ml，一邊以生果刀將碗中材料拌勻成圖中模樣的麵糰。6. 搓粉板上灑上少許麵粉，將麵糰輕輕搓勻後，用麵粉棒輾成約2.5cm 厚。
P.S. 輕手搓到成麵糰就得架嘞! 太大力或搓得太耐，麵粉出咗筋性成品會好硬!!

7. 以直徑約5.5cm 的曲奇模吸出圓形，放在烤盆上，掃上少許蛋8. 放入焗爐烤10-12分鐘，至scone 升高及變金黃色，取出稍為放涼即成。

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！