Sunday, December 18, 2016

龙眼红糖马芬蛋糕 Longan Brown Sugar Muffins


Today I am trying out this super easy and tasty muffin recipe to use up the dry longans which was originally bought for making desserts but yet to be realized.
今天在此跟您分享这道超容易即香甜的松饼食谱,顺便也能清理掉原本打算采用来做糖水而购买的龙眼干,放着放着就是还没未能实现,还不如取来烘焙。


龙眼红糖马芬蛋糕
Longan Brown Sugar Muffins

Ingredients 材料
(A)
110g Water 清水
90g Dry Longans 龙眼干

(B)
60g Brown Sugar 红糖
2 Eggs 鸡蛋

(C)
120g Plain Yoghurt 原味酸奶
100g Salad Oil 沙拉油

(D)
160g Cake Flour 蛋糕粉
1/4 Tsp Baking Soda 小苏打粉
1/4 Tsp Baking Powder 发酵粉

(E)
30g Walnuts 核桃


Method 做法


Combine (A) into saucepan and boil under low heat until the longan softens and water evaporated. Set aside.
把材料A倒入锅中用小火煮沸至龙眼软化及水份蒸发后即可搁置备用。

Combine (D) together into another bowl and sift till mixed. Set aside.
将D一起合并到一个碗中,混匀后过沥。搁置备用。

In a mixing bowl, whisk eggs with sugar (B) till dissolved. Stir in yoghurt and salad oil to combine.
在另一个盆里,加入鸡蛋,糖B然后用打蛋器打散把糖打至溶解。再加酸奶和沙拉油搅匀。


Add sifted flour mixture (D) into the egg yoghurt mixture and lightly fold to combine.
这时把过沥的粉料D倒入,轻轻地拌匀。

Lastly fold in (A) and (E) to combine.
最后把A和E混入,拌匀。


Spoon mixture into prepared muffin liners 3/4 full.
把混合好的蛋糕糊匙入松饼纸杯8分满即可。

Bake in the middle rack of a preheated oven at 170C degrees for 15 mins. Lower the heat to 150C degrees and bake a further 10 mins.
送入已预热至170C度的烤箱的中层烘烤15分钟。又调低温度至150C度继续烤10分钟即可。

Allow the muffins to cool on wire rack before serving.
烤出来的马芬摆置铁架待凉后即可享用。




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