Thursday, November 24, 2016

咖啡朗姆核桃马芬 Coffee Rum Walnut Muffins


Sharing another yummy rich coffee liquored cake recipe adapted from Carol Hu's "The First Book of Baking for Beginners". This is one of the best reference baking books which helped me a lot when I first went into baking 4 years ago. All her books are packed with lots of practical recipes with step by step pictorial illustrations with high success rates. 
这道浓厚咖啡酒蛋糕是取自于湖涓涓的‘烘焙新手必备的第一本书’中所修改制做的。从我四年前开始学习烘焙至今,她的书籍是我众多的食谱书籍中给予最多帮助的书籍之一。书籍里所呈现的食谱都很生活化,食谱种类多样化而且还附上了每个制做过程的图片,只要跟着方式做很少会有失败的现象。


咖啡朗姆核桃马芬 
Coffee Rum Walnut Muffins

Ingredients 材料
(A)
100g Walnuts 核桃

(B)
125ml Milk 鲜奶
4 Tsp Instant Coffee Granules 即溶咖啡粉

(C)
200g Butter 奶油 (softened to room temp 室温回温)
160g Castor Sugar 细砂糖
5 Large Eggs 大鸡蛋 (room temp 室温)
2 Tsp Rum 朗姆酒
250g Cake Flour 低筋面粉
1.5 Tsp Baking Powder 泡打粉


Directions 步骤


Lightly toast the walnuts (A) at 150C degrees for 7-8 mins until crispy. Allow to cool before chopping to smaller bits. Set aside.
核桃A放入烤箱以150C度烤7至8分钟至香脆,放凉后切碎,搁置待用。  

Heat up milk (B) in the microwave oven for a minute. Stir in instant coffee (B) until dissolves. Set aside to cool before using.
鲜奶B采用微波炉叮热一分钟,接着把即溶咖啡粉B倒入混合均匀放凉备用。

Combine cake flour and baking powder (C) together into a bowl. Sift and set aside.
低筋面粉加泡打粉C一起混入小碗,用沥网过滤,搁置待用。


Preheat oven to 170C degrees.
烤箱预热至170C度。

Cream butter together with castor sugar using an electrical mixer until pale and fluffy. 
把奶油和细砂糖用打蛋器搅打至泛白霜状。

Add beaten eggs (C) in 4-5 additions until fully incorporated.
鸡蛋C打散分4至5次加入奶油霜,每次确认搅拌均匀才加入下一次。

Add rum and mix till combined.
再倒入朗姆酒,搅匀。

Alternate between adding sifted flour mixture and coffee mixture into the butter eggs mixture in 2 additions until incorporated.
又再把过沥的粉料及咖啡牛奶各自交替分两次加入至搅拌均匀即可。

Fold in 3/4 of the chopped walnuts (A) to combine. 
将3/4的碎核桃均匀地拌入面糊。


Spoon batter into the prepared cupcake liners till 3/4 full.
用汤匙把面糊舀入纸杯中至七分满即可。

Sprinkle the balance 1/4 walnuts onto the surface of the cake batter.
最后把剩余的1/4核桃碎撒在蛋糕面糊上。

Bake in the middle rack of a preheated oven at 170C degrees for 10 mins then reduced to 160C degrees for another 10 mins until the skewer inserted comes out clean. 
送入已预热至170C度的烤箱的中层烘烤10分钟,再继续以160C度烘烤10分钟,直到竹签插入中心没有沾粘即可出炉。

Allow the cakes to cool on the cooling rack before serving.
蛋糕出炉后马上摆上铁架待凉即可品尝。



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