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。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

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。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

简易酸奶巧克力松饼 Easy Yoghurt Chocolate Cupcakes

I love this straight forward and easy cake recipe. 
我超爱这道直接即简易的蛋糕食谱。 



简易酸奶巧克力松饼
Easy Yoghurt Chocolate Cupcakes

Ingredients 材料

200g Salted Butter 咸牛油 (soften at room temp 温室回温)
80g Castor Sugar 细砂糖
1 Tbsp Dark Muscovado Sugar 有机红糖
4 Large Eggs 鸡蛋 （大）
250g Self Raising Flour 自发面粉
2 Tbsp Cocoa Powder 可可粉
50g Chocolate Buttons 巧克力豆
110g Plain or Greek Yoghurt 原味酸奶
1 Tsp Pure Vanilla Extract 香草精


Directions 做法

Preheat oven to 170C degrees.

烤箱预热至170C度。

Combine and sift raising flour with cocoa powder into a bowl till evenly mixed. Set aside.

发粉和可可粉一起沥入碗中，混匀后搁置。

Combine butter, castor sugar and muscovado sugar into a mixing bowl and beat till pale and fluffy.

把咸牛油，细砂糖和有机红糖加入搅拌盆，以中速打至松发色淡。

Add yoghurt till incorporated.

再加酸奶混匀。

Add eggs, one at a time and beat to combine.

分次把鸡蛋一个一个混入，捣匀。

Add vanilla extract.

把香草精放入，混匀。

Whisk in 1/3 of the flour mixture and gently fold to combine. Repeat the same process for balance flour mixture in 2 additions until combined.

沥入1/3的粉料以翻拌方法拌匀，继续分两次把剩余的粉料拌入至均匀即可。

Fold in 1/2 of the chocolate buttons.

拌入1/2的巧克力豆，拌匀。

Spoon cake batter into individual cupcake liners until 80% full.

勺入蛋糕糊入杯子蛋糕模至八分满。

Decorate the top with the leftover chocolate buttons.

把剩余的巧克力蛋装饰在蛋糕表层上即可。

Bake in the middle rack of the preheated oven at 170C degrees for 15-18mins until the skewer comes out clean.

将蛋糕模送入已预热至170C度烤箱的中架烘烤15-18分钟至熟透为止。

Allow the cupcakes to cool on top of cooling rack.

烤熟的蛋糕放在铁架待凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.   

鸡丝马芬杯子蛋糕 Chicken Floss Muffins

This is an extremely easy and fuss free muffin recipe with minimal use of baking tools. Just right for me to kickstart my baking mood after a long break from celebrating lunar chinese new year. 
这是一道即简单又省工的马芬杯子蛋糕。此外制做的过程不须采用太多的烘焙工具，正好可以推动一下我自从庆祝新年已久没烘焙而变懒散的心情。

Besides, meat floss is easily available during this period and this recipe shall serve to use up the batch of chicken floss given by relatives for the festive celebration.
特别是在庆祝新年期间，家里随时都会存有肉丝之类的食品。就用这道马芬杯子蛋糕食谱来清理那批亲友品送的鸡肉丝吧。


鸡丝马芬杯子蛋糕
Chicken Floss Muffins

Ingredients 材料
(A)
280g Cake Flour 蛋糕粉
15g Baking Powder 发粉
150g Castor Sugar 幼糖

(B)
80g Chicken Floss 鸡丝
80g Mayonnaise 美奶滋

(C)
3 Grade A Eggs A级鸡蛋
130ml Fresh Milk 鲜奶
160g Melted Butter 溶化牛油
1 Tsp Vanilla Extract 香草精

(D)
Sesame Seeds 芝麻

Method 做法

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

Melt butter and set aside to cool.
牛油烧热融化，搁置待凉备用。

Combine (B) into a bowl until mixed. Set aside.
将材料B一起混合加入碗中，搁置待用。

Sieve together flour and baking powder into a mixing bowl. Stir in castor sugar. Make a well in the center of the bowl. Set aside.
把蛋糕粉及发粉沥入一个搅拌盆，再加入幼糖拌匀。将混料推向盆边，开窝于中间后搁置待用。

In another bowl, combine and stir in eggs, fresh milk, melted butter, vanilla extract and chicken floss mixture (B). Stir to combine.
在另一个搅拌盆里倒入鸡蛋，鲜奶，溶化牛油，香草精及混合的鸡丝美奶滋，拌匀。

Transfer mixture into the flour mixture (A). Mix gently and fold to combine.
再把混合的湿料倒入之前拌匀的粉料(A)中，轻轻的翻拌均匀。

Spoon batter into prepared muffin cups till 3/4 full. Sprinkle some sesame seeds over the top.
将面糊舀入马芬纸杯7分满即可。然后在马芬面糊表面撒上少许芝麻。

Bake in a preheated oven at 175C degrees for 20-25 mins until cooked.
烤盘送入已预热的烤箱以175C度烘烤20-25分钟至熟透即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

法式杏仁海绵杯子蛋糕 Joconde Biscuit Cupcakes

Made this batch of sponge cupcakes from the extra cake batter from the sponge rolled cake. Everyone loves the soft and spongy texture of this cake and I strongly recommend you to try it out. 

这松软如海绵般的杯子蛋糕是採用剩余的法式杏仁海绵蛋糕卷蛋糕糊所制成的。所有尝试过这蛋糕的人们都给予很好的评价，因此我才放心的在此与你分享食谱。

法式杏仁海绵杯子蛋糕

Joconde Biscuit Cupcake

Ingredients 基本材料

(A)

30g Unsalted Butter 无盐奶油

90g Almond Powder 杏仁粉

45g Icing Sugar 糖粉

180g Eggs 全蛋

 75g Cake Flour 蛋糕粉

(B)

150g Egg Whites 蛋白 ／蛋清

80g Castor Sugar 幼糖

(C)

Chocolate Buttons 巧克力豆

Method 做法

Preheat oven to 175C degrees

烤箱预热175度。

Melt butter in double boiler. Set aside to cool.

将无盐奶油放在容器以隔水加热方式融化。搁置待用。

Combine almond flour with icing sugar and sift evenly. Add to beaten eggs and mix till the mixture turns pale. Set aside.

杏仁粉和糖粉一起过沥后，加入全蛋混合用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar  and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. 

把材料B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入，以快速把蛋白打至发泡而蛋白会固定于容器内，倒扣时也不会流动即可。

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in  the balance beaten egg whites with rubber spatula to combine.

取1/3分量的蛋白霜加入杏仁糊A，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从容器底部刮起拌匀。

Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.

把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。

Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.

取少许蛋糕面糊倒入已融化的无盐奶油内，用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。

Gently scoop the cake batter into muffin liners until 3/4 full. Arrange some chocolate buttons (C) onto the surface of the batter. Bake in the middle rack of a preheated oven for 18-20 mins until a skewer inserted comes out clean.

准备烤盘，放上纸杯，用勺子舀入蛋糕糊到纸杯八分满，最后加入巧克力豆C装饰。 把烤盘送入烤箱中层烘烤18-20分钟直到用竹签插入不沾糊就熟了。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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。

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

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

Ogura Red Bean Ice Cream Cupcake

Found this super easy 3 ingredient recipe from  Kirbie Cravings site last week and had it bookmarked in my To-Bake-List'.  Hence, the recipe came into mind when I had limited time to bake when I had to complete several baking recipes within a span of 3+ hours (including preparation and cleaning). This batch of cupcakes is also made for my landlady on the same day when I presented her with the Butterflakes Herb Bread for their buka puasa.

The original recipe called for full fat chocolate ice cream but I opted for something lighter and non chocolatey as during then I also made them moist chocolate cake using rice cooker with satisfactory outcome. Knowing their family is true fan of chocolates and cream cheese products, I shall apply chocolate topping to complement the red bean ice cream.

I have made some adaptations to see if it work and it did.  From this experience, I reckoned this is a very forgiving recipe where you can adapt to your preference and still get a fairly smooth textured cake with tender crumb.

Do try out with other ingredients and share with me the outcome.  In case you need help with the measurement conversion here is the link  or Link 2. Happy baking!



Ogura Red Bean Ice Cream Cupcake
Recipe adapted from Kirbie Cravings


700ml Ogura Red Bean Ice Cream
50g Castor Sugar
120g Self Raising Flour
2 Small Eggs

Chocolate Glaze Topping  (Optional)




DIRECTIONS:

Preheat oven to 170C degrees.  Prepare muffin cups on baking tray.

In a sauce pan, heat up ice cream until melted. Stir in castor sugar and mix until fully combined and melted. Set aside to cool until lukewarm.

Beat in eggs and combine until even.

Whisk in flour and mix with hand whisk or electric mixer until no flour lumps remain.

Pour into individual muffin cups and bake at 170C degrees for 20-22mins or until a toothpick inserted comes out clean.

Glaze with toppings, if desired.