#muffins#藍莓#blueberry
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⭐食譜内的鷄蛋如沒特別説明,就是大鷄蛋,每個大約60g。
⭐食譜内的藍莓是凍藍莓,如果用新鮮的,可以用200g。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同,在配方裏的烘烤温度和时间仅作参考。請大家从烤箱中取出Muffin之前,最好先用竹簽從Muffin最厚的地方插到底,拔出來非常乾净,才取出Muffin,否則需要繼續烘烤。
⭐如果Muffin上色比較早,可提早在Muffin上蓋上一層烤爐紙,繼續用原來的溫度烘烤。
⭐Muffin烤好放涼后,用塑料袋裝起來放到明天依然柔軟。
⭐如果想Muffin更加鬆軟,請多加30g蔬菜油和20g幼砂糖。
⭐食譜内除了藍莓外的濕性和乾性材料可以預先分別混合好,然後再混合在一起更加容易均匀。
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⭐ The eggs in the recipe, unless otherwise specified, are large eggs, each about 60g.
⭐The blueberries in the recipe are frozen blueberries, if you use fresh ones, you can use 200g.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only. Before you take out muffin from the oven, it is best to use a bamboo stick to insert it from the thickest place of muffin, and pull it out, if the bamboo stick very clean, you can take it out. Otherwise you need to continue baking.
⭐If muffin got the color early, cover the cake with a layer of parchment paper early and continue to bake at the same temperature.
⭐After baking muffin, let it cool and put it in a plastic bag until it is still soft tomorrow.
⭐If you want Muffin to be soft more, please add 30g vegetable oil and 20g granulated sugar more.
⭐Wet and dry materials other than blueberries in the formula can be mixed separately in advance, and then mixed together more easily and evenly.
成份:(6個)
270g (1-1/2杯 + 4 湯匙)普通麵粉
8g(2茶匙)泡打粉
90g(5湯匙+2茶匙)幼砂糖
2.5g(1/2茶匙)鹽
130g (1/2杯+1茶匙)牛奶
70g(5湯匙)蔬菜油
7.5g(1-1/2茶匙)香草精
1個鷄蛋
150g(1/2杯) 凍藍莓
在预热好180℃/356℉炉内(中下層,開風扇)烤25-30分钟
Bake in oven (lower middle layer, turn on the fan) preheated to 180℃/356℉ for 25-30 min
Recipe:(6 pieces)
270g (1-1/2 cups + 4 tbsps) all-purpose flour
8g (2 tsps) baking powder
90g (5 tbsps + 2 tsps)granulated sugar
2.5g (1/2 tsp) salt
130g (1/2cup + 1tsp) milk
70g (5 tbsps)vegetable oil
7.5g (1-1/2tsps) vanilla extract
1 egg
150g (1/2cup) frozen blueberries
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Негізгі бет 義大利餐廳大廚教你做:藍莓Muffins(快速,容易,鬆軟食譜)Blueberry Muffins (fast, easy, soft recipe)
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