Apple Strudel Muffins

Pic 1: A very hard muffin :p



Ingredients
250 g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g butter
200 g white sugar (reduced to 140 g)
2 eggs
190 g chopped apples

Topping
75 g packed brown sugar (reduced to 60 g)
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
15 g butter


Directions

1. Preheat oven to 190 degrees C. Grease a 12 cup muffin pan.


2. In a medium bowl, mix flour, baking powder, baking soda and salt.


3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.


4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.


5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Microwave Oven: Adjust the temperature to 230C, baking time 3 minutes 30 seconds.

Recipe from http://allrecipes.com/Recipe/Apple-Strudel-Muffins/Detail.aspx

第一次的Muffin又干又硬，实在不是理想的Muffin :p 因为食谱的温度和时间是依据烘炉的做法。虽然使用微波炉时已经把温度调低到180C，时间缩短到10分钟，但结果变成饼干口感的Muffin。

参考网络的Muffin食谱之后，赫然发现原来微波炉烘6个Muffin的时间只需要短短的2分钟半！而且是用高温。难怪10分钟烘出来的Muffin会变饼干:p

所以第二次尝试时，就以230C烘2分钟半。2分钟半过去后，发现并没有熟透，所以另加多1分钟。终于经过3分钟半后松软的Muffin出炉了！

Tips: 3分钟半出炉之后让Muffin保留在烤盘中，余温会让Muffin更熟，所以有助于让Muffin熟透。但是如果发觉烘过渡了，最好马上从烤盘中取出来，免得Muffin变的过硬。

Pic 2: Second Muffin, a very soft muffin, yeah! :)

鸡蛋糕食谱

前阵子吃到很好吃的鸡蛋糕，绵密绵密的，也很香。所以就搜集了几个食谱，待我有空且材料齐全时才大显身手，哈哈！

食谱一

鸡蛋 3 粒
细糖 100 g
自发面粉 150 g
甜苏打汽水 3 汤匙

1。把鸡蛋与糖打到发白，再慢慢加入筛过的自发面粉。
2。然后，再加入甜苏打汽水，继续搅拌至材料成团。
3。把面团倒入纸杯模型中，再放入锅内以大火蒸10分钟，即可。

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食谱二

A.
蛋白 Egg White 5 粒
糖 Sugar 200 g
塔塔粉 1/4 茶匙

B. 蛋黃 Egg Yolk 5 粒

C. 鮮奶 Fresh Milk 25 g

D.
雙料醱粉 Double Action Baking Powder 1/2茶匙
低筋麵粉 Superfine Flour 200 g

E. 食油 Oil 20 g

枸杞子和葡萄干视个人喜好


1。將材料(A)打至干性发泡。
2。加入蛋黃及鲜奶拌匀，然后再加入过筛的粉类(D)拌成面糊，最后加入食油拌匀。
3。倒入9寸烤模，在面糊上撒些枸杞子或葡萄干，以小火蒸30分钟即可。

小贴士：鸡蛋糕若想要蓬松好吃，可依类似戚風蛋糕的打法，即将蛋白与淡黄分开打，这样可以使操作的时间变短。

果仁巧克力小蛋糕 (Brownie)

225g Margerine
225g Caster Sugar
4 eggs, beaten
100g Plain Flour
50g Cocoa Powder
1/2 tsp Baking Powder
80g Walnuts, roughly chopped

1. Margerine + Caster sugar + Egg, mix well.
2. Stir in remaining ingrediants.
3. Pour into a baking dish.
4. Bake in microwave oven, using low rack, 14-17 minutes on Simul (Dual) Convec (220C Med-Low)

因为是第一次烘焙Brownie，所以尝试用四分之一的材料试验。同时缩短烘焙时间至6分钟。

之前看过一位蛋糕师傅，制作了Brownie的Topping时，冲泡少许的咖啡、溶化一些巧克力，混合之后淋在蛋糕上面，会让蛋糕增添淡淡咖啡香和更浓郁的巧克力味道。

很高兴的，我成功了！趁温热吃很好味道，只可惜少了雪糕，不然就更完美了！哈哈！

传统海绵蛋糕

传统海绵蛋糕 (圆形烤盘20 x 6cm)

材料1
全蛋 : 200-250g (4粒)
糖 : 100g

材料2 (过筛)
普通面粉 : 120g
盐 : ¼tsp

材料3 (混均)
鲜奶 : 25g
溶化牛油 : 50g
Vanilla oil : ½tsp.

方法
1. 将全蛋放入搅拌钢, 用高速打至起泡, 慢慢加入糖, 高
速打至发白(约10mins) 改用低速打1-2分钟
2. 加入已过筛的粉料, 用打蛋器顺同一方向拌均匀
3. 加入已混均的材料3, 顺同一方向拌均匀, 不要搅拌过度
4. 倒入已铺上纸的烤盘内
5. 送入已预热烤箱180ºC烘约25-30分钟至金黄色, 立刻从烤盘取出蛋糕

蒸蛋糕

妈妈从广播节目中听到了这个食谱。吸引我的地方是因为这是一个不必烘烤的蛋糕，而是用蒸的。
食谱只注明利用可可粉让其中两层带有可可味道。但由于喜欢咖啡，所以自己改了食谱，第一层加了一包三和一咖啡粉；第二层保留原味；第三层加了可可粉。

做出来的蛋糕颜色分明。只可惜当我把蛋糕切开时，才发觉中间的层次并不均匀。但最重要的一点是，这个蒸蛋糕真的真的很好吃！下次我还想加不同的口味和材料，例如橙汁、豆豆、芝麻。。。 ;)


蒸蛋糕食谱

材料1
马里饼 : 300g (磨成粉)
双重发粉 : 10g (过筛)

材料2
全蛋 : 4 粒
糖 : 200g
鲜奶 : 240g

材料3
溶化牛油 : 160g

材料4
可可粉 : 15g (过筛)
3合1咖啡粉 ： 一小包

方法
1. 把全蛋 、糖、 鲜奶放进钢盆内, 搅至糖溶。 过沥。
（过沥的用意是把一些不能均匀混合的蛋白蛋黄沥掉）
2. 加入马里饼和双重发粉混合均匀 。
3. 加入溶化牛油混合均匀 。
4. 把面糊分成3份。
5. 取其中一份面糊加入3合1咖啡粉, 搅拌均匀。
6. 取另一份面糊加入可可粉, 搅拌均匀。
7. 把20cm烤盘周边及底部搽油, 在底部铺上纸。
8. 倒进第1份咖啡口味面糊, 抹平, 大火蒸15分钟, 取出。
9. 用竹签 在已蒸熟的蛋糕上叉几个洞。
10. 倒进第2份原味面糊, 抹平, 大火蒸15分钟, 取出。
11. 倒进第3份可可口味面糊, 抹平, 大火蒸15分钟, 取出待冷。

my first Biscotti

My first biscotti recipe from here.

As I just wish try for the first time, I reduced all ingredients into half & less sugar and become:
* 1/4 butter
* 50g brown sugar
* 1 egg
* 1 cup flour
* some nuts
* without vanilla, baking powder, salt

1. Butter + Sugar & mix; then Egg & mix; then Flour & mix
2. Recipe stated the dough is sticky, mine is VERY sticky, can't even hold in hand :p
3. Add the nuts and dry apricots.
4. Make it into two doughs.
5. Preheat microwave @ 180 C (my microwave don't have 190 C :p)
6. Set 15 min baking time
7. After 9 min, nice cookie smell ;) After 10 min, over bake smell! Opps! :(
8. It's all because of the apricot!! :( Dig out all the apricots..
9. Since the dough is a bit harder compare to the dough, although it's not hard enough yet, but don't care :p I just cut it into thin pieces, put in the tray on their sides.
10. Continue baking for 4 min; turn to the other side, another 4 min.

And..... it become like this >>>>

Hahaha.... So happy, 60% look and taste like the biscotti in the cafe, which come with the cappuccino!!
I think the other 40% is because of the nuts are too little and less variety, the biscotti is not thin and hard enough, and a little bit too sweet :p


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The Italians use the term biscotti to refer to any type of cookie. In North America, biscotti is used to describe a long, dry, hard twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.
Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman. Most European countries have adopted their own version of biscotti: English - rusks, French - biscotte and croquets de carcassonne, Germans - zwieback, Greeks - biskota and paxemadia, Jewish - mandelbrot, and Russians - sukhariki.
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