Thursday, December 18, 2014

柠檬奇异籽马芬 (隔夜面糊) Lemon Chia Seed Muffin (Overnight Batter)

马芬面糊也像面包液种那样可以隔夜吗?
因为好奇,所以我尝试了。

烘烤的过程,柠檬香气弥漫着,很清新。
吃的时候,蛋糕的外皮有点脆脆的,内层却很松软而且湿润。
檸檬香气十分浓郁。
如果你和我一样喜欢柠檬,
就会喜欢这款马芬的香气。









食谱取自Jessie


材料 Ingredients:

低筋面粉 160克(过筛)
发粉 1/2茶匙 (过筛)
盐 1/4茶匙
鸡蛋165克 (稍微打散)
细砂糖 210克(可减至205克,我减至150克)
无盐奶油 190克 (融化)
柠檬汁 50克
牛奶 10克
香草精花 1/2茶匙
柠檬皮屑 6克 (约两粒) 
罂粟籽 8克 (我用奇异籽取代)

160g Low Gluten Flour, sifted
1/2tsp Baking Powder, sifted
1/4tsp Salt
165g Eggs(about 4 small eggs), lightly beaten
210g Caster Sugar (can be reduced to 205g, I further reduced it to 150g)
190g Unsalted Butter, melted
50g Lemon Juice
10g Milk
1/2tsp Vanilla Extract
6g Fine Lemon Zest (from 2 small lemons)
8g Poppy Seeds (I replaced it with Chia Seed)
 
做法Method:
 
1)混合过筛的面粉,发粉,盐和奇异籽。待用。
2)用打蛋器,搅打鸡蛋和糖。糖必须分几次加入。然后,加入奶油和香草精华。
3)加入柠檬汁,柠檬皮屑和牛奶。
4)分两三次加入面粉混合物,用打蛋器拌匀。
5)用保鲜膜盖好,放入冰箱冷藏至少12小时。
6)预先把面糊从冰箱拿出来,放在室温约半小时。
7)预热烤箱 160度,放中层。
8)把面糊放在马芬杯里约8或9分满。
9)烤约30至35分钟至熟。

1. Mix flour, baking powder, salt  & poppy seeds in a bowl.
2. Mix eggs with sugar, using handwhisk. Sugar should be added in a few separate rounds. Add butter and vanilla extract.
3. Add lemon juice, lemon zest & milk.
4. Add flour mixture in 2-3 rounds. Mix well with a hand whisk.
5. Cover with cling wrap & refrigerate for at least 12 hours. 

6. Remove the batter & leave it in room temperature for 1/2 hour. In hot weather, you may just need to rest it for 10-15 minutes.
7. Preheat oven to 160C, Bake only. Place rack at middle level.
8. Line a muffin pan with some cupcake liners. Spoon the batter into the liners up to 80-90% full.

9. Bake for about 30-35 minutes or until the cake tester comes out clean. Remove the muffins from the pan immediately & let to cool down completely on a wire rack.
 





I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.

&


I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

15 comments:

  1. 哦,原来马芬面糊也可以隔夜,真让我上了一堂课,这马芬看起来很湿润,好好吃。谢谢分享^^

    ReplyDelete
  2. Hi Grace, I've bookmarked this recipe too ... but yet to try it. These muffins looked so moist ^-^!

    ReplyDelete
  3. 看起来好好味,我要快快让它插队了哦。嘻嘻~~

    ReplyDelete
  4. 哦哦。。原来蛋糕糊也能隔夜的, 我又学会了一样呢!

    ReplyDelete
  5. 挺特别的,我也要试一试。。。*^_^*

    ReplyDelete
  6. 这个食谱最适合我了,因为我每次做东西做到一半就被老三,老二或老大打扰。这样的马芬我可以分两天做,呵呵。

    ReplyDelete
  7. oh i actually seen this recipe previously and heard it yields very nice muffins... i must hv buried this somewhere below my to bake list.. time to dig it out... wahahaha... tks for reminding us of this great muffin

    ReplyDelete
  8. Didn't know that muffin batter can be left overnight, will bookmark this to try it out next time. Grace, thanks for sharing!

    ReplyDelete
  9. 可以隔夜很好, 工分两天做, 不会那么累 ^^ 食谱我先收藏了 ..

    ReplyDelete
  10. 这个做法有听说过,好奇蛋糕体是否真的特别松软呢?
    看了妳的蛋糕体,真的很湿润松软,值得一试,谢谢分享

    ReplyDelete
  11. I have heard of this over night muffin recipe but was doubtful. I can see from this it really works well!

    ReplyDelete
  12. Hi Grace,

    I really love the overnight method of making muffins and really love the blueberry ones that I made :D

    Your lemon chia seed ones look very moist and delicious too.

    Zoe

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...