孟老师的食谱。拥有这本书有好一段日子了，说起来我尝试过的食谱五根手指都数得完，而且都是蛋糕类的。其实我对muffin的要求不是像蛋糕一样松软，只要不太硬就行了。Muffin应该是比较实的，吃了很有饱足感，还有要有高高隆起的小屋顶。Muffin可以当是正餐的主要粮食，但蛋糕却不行。
事实证明家人还是比较爱吃像蛋糕的muffin，这个很受欢迎。我觉得我是家里的怪胎，像硬硬的欧式面包，家人也不爱，但是我却很喜欢，但在做烘培时家人的喜好通常还是摆第一的。突然想吃巧克力，所以抓了两把巧克力豆加入，减少了核桃的份量（家里的核桃所剩无几，看来非得抽空去趟烘培店补货了）。
要提一提这个食谱的油量还不少，170g。我边倒油边看电子称显示的重量，怎么还没到170。。。本来又想“发挥”我爱乱改食谱的本色，但想想，这个食谱是第一次做，而且大师的食谱这么写一定有他的理由，所以还是跟着加了170g的油。Muffin出炉时真的有点油，纸杯都变透明了。但是隔天就还好，怪不得书里说最佳赏味期是一天后。
下次做我应该会减少油量，吃了才不会那么有罪恶感。
Ingredients: (yield 8 cups of size 7cm diameter x 4cm height)(A)
2 eggs
80g castor sugar (I used 75g)
(B)
170g vegetable oil
(C)
60g milk
(D)
200g ripe banana flesh (mashed) (about 2 large bananas)
1 tsp lemon zest (I omitted)
2 tsp lemon juice (I replaced with 1 tsp apple cider vinegar)
(E)
200g low protein flour (cake flour)
1 tsp baking powder
½ tsp baking soda
(F)
60g walnut (chopped)
Some chocolate chips (optional)
Method:
1) Using eggbeater to beat (A) till well combined. Add (B) and mix well.
2) Add (C), continue to beat till well combined.
3) Using a rubber spatula to fold in (D), mix well.
4) Sieve in (E) and fold in the mixture with a rubber spatula. Add some chocolate chips into the batter (optional).
5) Scoop batter to fill 3/4 of muffin cup. Sprinkle chopped walnut and chocolate chips on top.
6) Bake in preheated oven at 180C for about 25-30 minutes.
Note:
Store in room temperature. Best serve the next day.
(Recipe reference: 孟兆庆《孟老师的100道小蛋糕》)
Angel, i love this muffin very much! May i take 1 cake for my tea break later? Ha!ha!
ReplyDeleteJoceline,
ReplyDeleteSure, please help yourself. :)
Wah, got walnuts and chocolate chips, a lot of goodies in the small muffins!! :) Yummy...
ReplyDelete这个我做过， 也是很懊恼， 因为油很多， 不过成品真的很好吃。 而且就如你说的， 隔一天会更好吃。
ReplyDeleteactually I planning to bake this today since i have some leftover banana, but I can't make it because the banana already spoilt. I prefer a bit hard version of muffin..Thanks for sharing your version.
ReplyDeletemy family also prefer cake alike muffin too and banana, all time favourite :)
ReplyDelete这香蕉muffin看起来好多料，尤其是核桃。我喜欢。。。 ^_^
ReplyDeleteHi everyone,
ReplyDeleteThank you for your lovely comments.
Min,
你试过减油吗？
Sonia,
Same as u, I also prefer a bit hard type of muffin but my family prefer cake like one.
neyeeloh,
你和我说过我记得你喜欢核桃，呵呵。
oh these are so tempting :)
ReplyDeletehello Angel,
ReplyDeletethank you for your sharing. the muffins looked tempting. i really love muffins
i am a beginner in baking and i face some problems in baking muffins
1. why my muffins do not have the dome shape, and the tops are almost flat. i used 180 C and bake for 40 min. the texture of the muffins are not fluffy too.
p/s: i used milk that made from anlene milk powder instead of fresh milk. i also used double action baking powder instead of normal baking powder. does all these matter?
please advise. thank you very much,
regards,
Diona
Hi Diona,
DeleteUsing milk made from milk powder and double action baking powder do not matter.
For the flat top, I suspect your oven is not hot enough. It is important to preheat your oven before baking. Maybe your actual oven temp is at the lower side, so you can try to use 200C next time to see if there is any difference.
If your muffin is not fluffy, probably you have over mixed the ingredients. You just need to mix till the ingredients are moisted, a bit lumpy is ok. Rule of thumb try to minimize the mixing. Stop mixing once you see no trace of flour.
Hope my two cents worth. Happy baking!