實驗作業 - 香蕉巧克力豆瑪芬蛋糕 Banana Chocolate Chips Muffin

從沒做過瑪芬蛋糕的我
對這道甜點可說是躍躍欲試 !

這類奶油比重較高的蛋糕
雖說不需要經過蛋白霜製作的程序
但還是有它製做的訣竅在 !



















其中
如何攪拌出光滑細緻的麵糊
就是一個十分關鍵的要素
由於一整堂課就作了 3 次瑪芬蛋糕
因此在課堂上可說是聽了很多次關於瑪芬蛋糕的攪拌技巧

而還有一個重點在於
烤出來的濕度是否能恰到好處
用竹籤測試蛋糕是否已烤好時
竹籤沾取的結果不能過乾　
也不能全是麵糊

另外瑪芬蛋糕冰過會非常好吃 !
從課堂上帶回來的幾個核桃口味的 muffin
會讓我一直期待每咬一口都能吃到核桃 !
不過因為家裡沒有核桃　買太多又怕用不完
所以就將核桃以巧克力豆取代 !

我本來是應該要放 80 g 的細砂糖的
但因為本人是半糖主義者
所以打算只放 40 g
但又想到我將會用到大量具甜份的巧克力豆
因此就再將糖份壓到只剩下 30 g
覺得甜度剛好 !
很適合搭配冰鮮奶的一道奶油式蛋糕 !

I havent made any muffin b4, so was quite excited.
Even if this kind of buttery cake doesnt need any meringue to build the structure of the cake.
it still has some secrets when u make it.
One of the keypoint is how u get a very smooth batter b4 u send it into the oven !
Cause we made 3 kinds of muffin at class, so I've heard about how to mix the batter for 3 times !

There's another keypoint is about the moisture of the muffiin.
How u judge if the muffin is done by stabbing a stick in ?

BTW the muffin will be awesome if u put it into fridge for a while !
And I was always expecting to eat some walnut in the muffin !
But I replace the walnut with chocolate chips.

The recipe was supposed to be with 80 g sugar.
But I always prefer just put half sugar, so thats 40 g.
And then I thought about that I would put some sweet chocolate chips in,
so I reduce another 10 g sugar and just used 30 g !
And that was perfect for me !
This muffin will go well with some iced milk !


重點來了!
Anyway lets do it !


食譜: 10個小紙模的份量










無鹽奶油 110 g
細砂糖 30 g
全蛋 2 個

鮮奶 30 g
熟香蕉泥 200 g
過篩低筋麵粉 175 g
小蘇打粉 1 茶匙

耐烘焙巧克力豆 60 g

Ingredients: For about 10

110 g Butter
30 g sugar
2 Egg

30 g milk
200 g riper mashed banana
175 g flour
1 tsp baking soda

60 g chocolate chips


作法 / Steps:


將奶油倒入攪拌盆中
攪拌至光滑

Put the butter in a mixing bowl and blend it until smooth.





加入細砂糖打至奶油泛白微發狀

Add the sugar in and whip it until the butter becomes white.






全蛋分次加入攪勻
若發覺奶油與蛋液無法充分融合時
可先加入少許麵粉攪拌
使奶油與蛋較容易融合

Add the egg in seperately, and mix it.
If u find that the butter cant mix well with the egg,
u can add a little flour in and mix it,
this step will help the butter mixed with egg well.

將蛋液完全倒入奶油糖中攪勻後
會呈現十分光滑的糊狀

After add all the egg in and mix well, the batter will look very smooth.





加入牛奶拌勻
此時奶油蛋糊與牛奶可能容易油水分離
可加入少許麵粉
幫助整體拌勻





Add the milk in and stir it.
You may find out that its hard to mix it well into smooth,
if so u can add some flour in to help ur mixing work.































上面那麼多張圖片
只是要告訴你
如果覺得攪拌過程中麵糊怎麼攪都不太光滑時
採用 加液體(牛奶、香蕉泥) - 加粉 - 加液體 - 加粉 的方式
使麵糊可以充分攪至光滑 !

Those pics above are just illustrated for 1 thing:
While ur mixing work, if u really cant get the batter become smooth,
u can take the way as
" add liquid stuff ( milk, banana ) - add flour - add liquid - add flour "
to ensure ur batter become more smooth !











上面左圖告訴你一件事 :

加液體(牛奶、香蕉泥) - 加粉 - 加液體 - 加粉 的方式
交錯著加
最後一個加的最好是粉類
使不光滑的麵糊有最後的翻身機會 !

The left pic above just tries to tell u one more thing :
As u take the way as " add liquid - add flour - add liquid - add flour "
the last one u add is better to be the flour
to ensure u have the last chance to smooth ur batter again !


接著加入巧克力豆拌勻

Add the chocolate chips in.
















將麵糊裝進杯模中約 8 分滿

Add the batter into ur the containers for 80 % full.






烤箱以上火170 度C
下火 150 度C

烘烤時間約 15~18 分鐘

( 若無法分別調上下火者, 則設定在 160 度 C )


Bake in pre-heated oven at
upper fire 170 deg C
down fire 150 deg C
( or both 160 deg C )

for 15-18 mins.










































Get Timmy take some to work share with collegues.

Sounds had good time at meeting with the muffin !