Saturday, August 15, 2015

素香蕉榛子松饼小蛋糕 Vegan Banana Hazelnut Muffins

Being a vegan I had never tried making any vegan cake for I wasn't to keen to experiment with ingredients substitution to replace the use of egg while maintaining the suppleness of the cake texture. 
作为一个素食主义者,我从未刻意尝试制作全素,无蛋无动物奶油类的蛋糕。每当想到要寻找及採用鸡蛋或动物质奶油的取代品后就没去动手做了。

While I am aware of bananas as a very good substitute, in truth, I have never been fond of eating banana or anything that taste like one. Today, I decided to bake a vegan version of muffins using my least favorable fruit for my hubby who practice veganism on every Monday, 1st and 15th of every Chinese Lunar calendar month.  During these days, he will practice an entire day of home cooked vegan meals for breakfast and dinner. He would also bring along packed lunch from home since it isn't convenient to find vegetarian restaurant within the vicinity of his work place.
虽然很清楚香蕉是素食蛋糕里时常用到来取代鸡蛋,事实上,真正的原因是我自小就对香蕉及香蕉制作的食品级为排侧。这次,我为了准备给予每星期一,初一,十五及任何神诞都守全素戒的丈夫,只好动手尝试作作。


Judging from the outcome of the muffins, I totally understood why bananas are good egg substitutes for cake baking. The muffins came out moist and soft like a good sponge cake. My verdict......this is a good recipe, if you do not mind the banana flavor.
当蛋糕烤出来后才真正体会到为何香蕉是很好的鸡蛋取袋品,烘出来的蛋糕湿润柔软有如海绵蛋糕一般。我的结论。。。。这是一道不错的配方,若是你不介意香蕉的味道。



素香蕉榛子松饼小蛋糕 
Vegan Banana Hazelnut Muffins
Recipe adapted from Namely Marly

Ingredients 材料 (A)
1 Cup Soy Milk 豆奶
2 Tsp Apple Cider Vinegar 萍果醋

(B)
125g Wheat Flour 小麦粉
125g Cake Flour 蛋糕粉
1 Tsp Baking Soda 小苏打粉
1 Tsp Baking Powder 发酵粉
1/2 Tsp Cinnamon Powder 肉桂粉
1 Tsp Vanilla Powder 香草粉
1/2 Tsp Salt 盐
30g Ground Hazelnut Powder 榛子粉


(C)
280g or 3 Large Ripe Bananas 成熟的香蕉
175g Brown Sugar 红糖
145g Corn Oil 玉米油



Directions 做法

Preheat oven at 175C degrees.
烤箱预热至175℃度。

In a small bowl, combine soy milk with apple cider vinegar (A) and set aside to allow mixture to combine.
把豆奶和萍果醋A一起拌入混合匀,搁置备用。

In a separate mixing bowl, sieve and mix all dry ingredients (B) together. Set aside.
把材料B所有粉料放入另一个碗里一起混合,过筛,搁置备用。

Transfer cut bananas (C) into a food processor and processed until mashed. Add brown sugar, corn oil  into the mashed banana mixture and continue blending for another 10-15 seconds until combined.
把香蕉C混入搅拌机捣碎成泥,再把其余材料里的糖和玉米油拌入继续捣拌10-15秒至混合。


Slowly sieve in 1/2 of the flour mixture (B) into the blended banana sugar batter and fold. Stir in the soy milk vinegar mixture (A) until well combined before  folding in the balance flour ingredients (B).
将材料B的混合粉料筛入香蕉红糖混合糊C里轻轻翻拌匀,拌入豆浆醋液A至混合再把其余的粉料拌入翻拌至匀。


Transfer batter into prepared muffin liners / cups and bake in a preheat oven at 170C degrees for 20-25 mins or until a toothpick inserted comes out clean.
把面糊倒入松饼模具里,放入已预热的烤箱以170℃度烘烤20-25分钟至熟透为止。









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 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

- See more at: http://www.bakeforhappykids.com/#sthash.2eI3wlRb.dpuf

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