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

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.

无麸质红豆红薯马芬蛋糕 Gluten Free Red Bean Sweet Potato Muffins ........For Cookie's 3rd Birthday

Its been slightly more than a year since Jolly Cookie came into our lives. This is the 2nd birthday cake I have made for her birthday that is also gluten free (as before) to cater to my oldest shitzu Lady Coco  who was borned with severe hereditary allergy to gluten as well as a whole lists of ingredient found in commercial dog food.

我们领养了一年多的北京犬Cookie上周刚满三岁。这是我第二次为它制作的蛋糕，同时也是一个无麸质版的健康蛋糕。这主要是为了配合家中已年老而又天生遗传对多种食物过敏的西丝犬Lady Coco 所特别配制的配方。它自小就不能服食许多商业贩卖的狗粮，多年来都是吃家里特别准备的食物。

Instead of making something fancy for Cookie, I decided to come up with this simple and down to earth recipe which I also intentionally created for a very close buddy who wants to make a cake for her pooch's coming birthday. 

以其制造外表花俏的蛋糕给予爱犬Cookie，我选择了这个较传通式又容易做的健康蛋糕，主要也是因为一位好朋友的请求而刻意准备这个配方。这位朋友的爱犬生日即将到临而她也想为狗儿亲自下手做蛋糕给予爱犬。

There are lots of birthday cake recipes for doggy out there, in which, mostly use peanut butter as one of the core ingredient. After reading an article about the possible danger of exposing our beloved pooch to certain brand of peanut butter, I immediately ruled out the use of this ingredient just to be on the safe side.
在网上虽能找到许多有关制作宠物糕点的食谱，但是，多数的配方都以花生酱为主材料，而自从阅读了一个报告里所提及到有些品牌的花生酱里含有危害宠物健康的化学成份后便马上排除采用花生酱来制作爱犬的任何食品。还是安全起见为妙！

According to my maid, the cake is soft and yummy. Good enough for human consumption and tempting enough to my 3 wonderful furry baby girls.
虽然我没品尝这个蛋糕，我的女庸倒是很喜欢吃。她说蛋糕湿软即可口，结果还带回几个小蛋糕回去给丈夫品尝。看来啊这个蛋糕不只是合家里狗狗们的口味，就连女庸家属也能接受。

Happy Birthday Cookie!  May you always be blessed with good health, vitality and joy! 
祝Cookie生日快乐！愿你身体健康，活力充沛及开开心心！

无麸质红豆红薯马芬蛋糕 

Gluten Free Red Bean 
Sweet Potato Muffins

Ingredients 材料 (A)

50g  Red Beans 红豆

125g Sweet Potatoes 红薯 (cubed切丁)

100g Brown Sugar 红糖

50g Thick Coconut Milk 椰浆

50g Corn Oil 玉米油

2 Large Eggs 大号的鸡蛋

(B)

50g Tapioca Flour 木薯分

50g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

Method 做法

Soak red beans overnight. Drain and boil with sufficient water until tender. Drain and set aside.

红豆泡水浸泡隔夜。丢去隔夜浸泡的水，再倒入剩了水的锅煮至熟透。沥干备用。

Combine and sieve the flour ingredients (B) together. Set aside.

将粉料B过筛在一起。搁置备用。

Boil sweet potatoes in a pot with sufficient water under medium heat for 10-12 mins until tender. Drain。

把红薯放入剩了水的锅烧煮10-12分钟至红薯熟软即可。沥干。

Preheat oven at 175C degrees.

烤箱预热至175℃度。

While the boiled sweet potatoes are still warm,  transfer it together with the cooked red bean into a food processor and using pulse until coarsely blended. Add in sugar and eggs and continue to blend into paste. Add coconut milk to be followed by oil. 

趁红薯还热时马上和红豆一起倒入捣拌机打碎，加入糖，鸡蛋继续捣碎成糊状。依序把椰浆和食油倒入。

Continue mixing the batter until combined. Stir in the flour mixture and give the batter another 10-15 secs of whirl until incorporated.

继续搅拌面糊至匀合。拌入粉料再让捣拌器以10-15秒里将面糊混合均匀。

Transfer batter into prepared 5" muffin liners / cups and bake in a preheat oven at 170C degrees for 20-22 mins or until a toothpick inserted comes out clean.

把面糊倒入5寸马芬蛋糕模具里，放入已预热的烤箱以170℃度烘烤20-22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

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