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ingredients
(makes 6 muffins)

60g butter
40g coconut flower sugar *light brown sugar OK
60g egg c. 1 large egg
1 tbsp bailey’s chocolate
40g warm milk
1/2 tbsp white vinegar
80g cake flour
20g cocoa powder
3g baking powder
5g espresso powder
40g semi sweet mini chocolate chips
30g macadamia nuts, coarsely chopped

finishing
mini oreo cookies, optional

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食材
(可做 6个马芬)

黄油 60克
椰子花糖 40克*黄糖 ok
蛋液 60克、约一颗大鸡蛋
巧克力百利酒 1大匙
温牛奶 40克
白醋 1/2大匙
蛋糕粉 80克
可可粉 20克
泡打粉 3克
浓缩咖啡粉 5克
半甜迷你巧克力豆 40克
夏威夷果仁 30克、切粗颗粒

收尾
迷你奥利奥饼干、可免

Directions/做法

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prepare all ingredients ~
blend egg with bailey’s chocolate
mix vinegar with milk and allow to sit at least 5 mins
sift flour, cocoa powder, baking powder and espresso powder
准备所有食材~
蛋液和巧克力百利酒混匀
白醋加入牛奶、静置自少 5分钟
蛋糕粉、可可粉、泡打粉和浓缩咖啡粉过筛

beat butter with sugar till pale and fluffy
黄油和椰子花糖打发至羽毛状

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add egg into butter mixture in 2 additions
blend well after each addition
蛋液分两次加入黄油
每加入一次拌匀后再加入剩余的蛋液

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add in one third portion of flour ingredients
incorporate well
倒入三分之一粉类食材
拌匀

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pour in half portion of milk
blend well
倒入半份牛奶、再次拌匀

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add in half portion of remaining flour ingredients
mix well
倒入半份剩余的粉类食材
混合均匀

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pour in remaining milk
mix well once again
倒入剩余的牛奶、拌匀

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add in the remaining flour ingredients
mix well
加入剩余的粉类食材
搅拌均匀

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scrap bowl down then fold in chocolate chips and chopped macadamia nuts
刮盆、加入巧克力豆和夏威夷果仁颗粒

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scoop batter into lined muffin pan to the brim
top with oreo biscuits if desired
面糊勺入铺上纸托的马芬烤盘
纸托需勺满面糊
码上奥利奥饼干

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bake in centre rack of 220 degrees C preheated oven for 6 mins
and another 17 mins at 190 degrees C
allow muffin to sit in pan for 5 mins before removing from pan
cool completely before serving
送入预热至 220摄氏度中层烤箱烤 6分钟
后转 190摄氏度续烤 17分钟
出炉后让马芬在烤盘静置 5分钟再脱模
待完全冷却后再享用

Personal notes/温馨小贴士:

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– the oreo cookies will crisp up once muffins cool
奥利奥饼干在马芬完全冷却后会恢复脆感

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