因為身在外地關係, 未有時間去更新日誌!!真抱歉~~~
今天想跟大家分享我做小蛋糕/鬆餅的感受!
這兩天我努力研究做出健康鬆餅的食譜~ 我分別試用了橄欖油和牛油做了兩盤鬆餅~ 以半蒸焗方式, 做出來的鬆餅口感像雞蛋蛋糕! 而且因為我主張少油少糖, 這個食譜做出來的蛋糕比一般的健康但不乏香味! 最近家裡買來新鮮藍莓, 所以第一次用了橄欖油做了六小個心形的藍莓合桃蛋糕, 另外也用牛油加上先前自家做的車厘子果醬和即沖的日本綠茶咖啡粉做了夾心鬆餅~~~ 雖然同是油, 橄欖油做出來的蛋糕口感非常非常鬆軟且輕身, 牛油做出來的當然比較香口, 質地雖然同樣鬆軟, 但比橄欖油做的結實!
It has been a while since my last update! Sorry guys! ~ For I am on my summer vacation away from home, I hardly use kitchen lately! These two days, i attempted to do some experiments on muffins/cake. I applied steam-bake technique, adopting the '' less sugar less oil'' principle to complete my healthy muffin recipe! What i found out is that, using olive oil make the cake way more fluffy and light, whereas
butter gives more flavor and harder texture, yet still fluffy. As long as you grasp a good control on the basic cake procedure (especially the folding technique when mixing egg white and flour mix), then this recipe can be very flexible. You may bake in different flavors(e.g. chocolate, coffee green tea) or even add some nuts, berries to it. This time i made six butter muffins with home-made cherries filling, and six olive oil muffins with blue berries and walnuts.
鬆餅基本做法: (此分量可做六個小蛋糕)
It has been a while since my last update! Sorry guys! ~ For I am on my summer vacation away from home, I hardly use kitchen lately! These two days, i attempted to do some experiments on muffins/cake. I applied steam-bake technique, adopting the '' less sugar less oil'' principle to complete my healthy muffin recipe! What i found out is that, using olive oil make the cake way more fluffy and light, whereas
butter gives more flavor and harder texture, yet still fluffy. As long as you grasp a good control on the basic cake procedure (especially the folding technique when mixing egg white and flour mix), then this recipe can be very flexible. You may bake in different flavors(e.g. chocolate, coffee green tea) or even add some nuts, berries to it. This time i made six butter muffins with home-made cherries filling, and six olive oil muffins with blue berries and walnuts.
鬆餅基本做法: (此分量可做六個小蛋糕)
1. 將30克幼糖和26克牛油/20克橄欖油打成淡黃色忌廉狀, 加入2隻室溫蛋黃 (另留蛋白), 打至滑身
2. 慢慢篩入80克低筋面粉, 加入2湯匙牛奶, 3克發粉(先將少水加入發粉發起泡), 待用
3. 另外用碗(沒半點水和油)將蛋白打起至挺身, (倒轉容器時蛋白還是堅固不流出的)
4. 慢慢用蛋白加入先前的蛋漿 (注意: 蛋糕會否發起挺身關鍵於這一步), 避免快速過量攪匀, 如果蛋白失去空氣, 蛋糕就不會發起! 盡量以快而不過量的方式平均加入蛋白!
5. 分配放入預先塗上橄欖油的鬆餅焗盤~ 將一個有熱水的大焗盤放到最底格，放鬆餅盤中格焗 180度, 30~40分鐘~ 即成
The basic cake procedure: (can make six small muffins)
- Beat 30g caster sugar and 26g room temperature butter/20g olive oil till creamy, add two egg yolks (save egg white) and beat it till smooth
- Gradually sift in 80g plain flour, add 2 tbsp milk, 3g baking powder (remember to first mix with water to make it bubbly), 1/2 little tea bag leaf, mix well and set aside
- Separately, beat the egg white till peak foam
- Now, carefully and gently mix the egg white into cake mix by using folding technique. Avoid over-mix it.
- Finally, evenly divide them into muffin baking tray, Place a baking tray which is filled with hot water in the bottom rack. Bake the muffin in the middle level, 180 degrees, 30~40 mins.
只要你掌握好基本做法(例如蛋白攪蛋漿的做法比較難控制)~ 你就可以做很多變化的小蛋糕~~!! 我的夾心小蛋糕都挺不錯, 只要把做好的蛋糕切成一半, 塗上自己愛的夾心就行~~ 或是, 有些人會喜歡加上綠茶粉, 巧克力粉, 咖啡(把即溶咖啡加少許水待溶)等~只在步驟(2)的時候跟面粉一起加入~~ 我橄欖油蛋糕加上了合桃粒跟藍莓~~ 注意: 如果用純橄欖油(extra virgin) 的話, 會有一種該油的味道~可能有些人會覺得太重! 所以提議大家先用普遍的橄欖油試一試~
Probably you may wonder, how come the amount of ingredients is little. I have this weird habit that I like to bake in small amount, so that I can bake many different kinds without wasting them (maybe i cant finish them all?) P.S. extra virgin olive oil has a special smell, so some people may not find it nice~ Try to use normal olives oil instead!
Probably you may wonder, how come the amount of ingredients is little. I have this weird habit that I like to bake in small amount, so that I can bake many different kinds without wasting them (maybe i cant finish them all?) P.S. extra virgin olive oil has a special smell, so some people may not find it nice~ Try to use normal olives oil instead!
橄欖油做出來的
I hope you like my short share for today!
想問用合桃是否需要先焗鬆脆呢?
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