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Tuesday 31 July 2012

杯子香蕉蛋糕(原创)/Banana Cup Cake



用香甜又富有食物纤维的香蕉来制作杯子蛋糕,吃起来美味, 携带又方便, 是孩子们带去学校当点心的首选。。。。。

12个11号杯子蛋糕材料/12 Pcs size 11 Cup Cake:  
1.  面粉/Multipurpose Flour - 175g
2.  发粉/泡打粉/Baking Powder -   2+1/2茶匙/tspn
3.  烘培用苏打粉/Baking Sodium Bicarbonate - 1/2茶匙/tspn
2.  奶油或黄油/Butter or Margarine - 175g
3.  细砂糖/Fine Sugar - 90g
4.  蛋/Egg - 3颗/Nos
5.  牛奶/Milk - 60ml
6.  剥皮香蕉/Skinned Banana - 200g
7.  葡萄干/Raisin-适量/Optional(也可以不放,这是邱爹地的最爱, 所以我家就不能少)


1.  香蕉先用牛奶打成香蕉泥待用。
Blend the banana with milk into banana paste.

2. 再把面粉,发粉及烘培用的苏打粉一起过筛均匀待用。
Sieve together the multipurpose flour, baking powder and baking Sodium Bicarbonate.

3.   先把牛油切成小块和细砂糖搅打至牛油发白(大约5~7分钟)
Cut the cold butter into small pieces, beat the butter and sugar until fluffy(about 5~7minutes)
4.   逐个加入冷鸡蛋(先存放在冰箱门的鸡蛋格最少2小时)
Add in and beat the cold egg until just combine one by one
5.   加入香蕉泥, 搅拌均匀。(香蕉泥会氧化变深色,有的人会加入些柠檬汁防止香蕉泥氧化, 我为了保存原味, 所以选择不加, 烤出来的香蕉蛋糕颜色也没什么有差别。)或请个帮手在你开始打蛋时帮忙搅拌香蕉泥。
Mix in the banana paste (which is later darken in colour, some people add some lemon juice to prevent the change in colour but I prefer not to add any to maintain the original banana flavour. After all the is no difference in the cake's colour after baked ) Or else ask a helper to start blending the banana paste while you are beating the eggs.
松软及充满天然香蕉焦糖味的蛋糕/Fluffy and full of Banana Caramel Aroma  Cup Cakes


6. 把香蕉泥充分搅拌均匀。
Mix the banana paste well into the egg and butter mixture.




 7.  分4次加入面粉, 轻轻搅拌。(要制作出松软的蛋糕, 千万不能过度搅拌,如果面粉出筋了, 蛋糕会变硬)
Fold in the sieved flour in batches, stir gently.(Over stirring will result in harden cakes)



8.  把混合料放入纸杯内(我用的是11号纸杯/Muffin 杯),先放一大匙的蛋糕混合料。
Spoon a large spoonful of mixture into the baking pan lined with paper cups.





然后撒下几颗葡萄干, 再盖上一小匙的蛋糕混合料, 就成了杯子葡萄干香蕉蛋糕了!
Fill in some raisins, then cover with a smaller spoonful of cake mixture.
(我用2个不同size的冰淇淋舀匙, 操作起来就俐落的多了, 如果你不是常做蛋糕的话, 用一大一小的汤匙也ok的。I use two different sizes of Icecream Scoops to ease my job.)



9.  把烤箱预热至180度C, 烤20~25分钟至蛋糕熟及上色(时间是根据烤箱的型号和热度作调整), 途中(大约18分钟后)把烤盘调头, 避免蛋糕表面上色不均的情况发生。如果你用9号的纸杯, 只需要烤18~20分钟。
Preheat the oven to 180 degree C, bake the cakes for 23 ~25 minutes (size 11 cups) or 17 ~ 20 minutes for size 9 cups). Turn the baking pan half at the last 5 minutes to even the cakes' colour.



6 comments:

  1. 请问什么是multi purpose flour? Self raising flour 一样吗?

    ReplyDelete
    Replies
    1. 不一样的,Self Raising Flour 是自发面粉。而multi purpose flour 其实是多用途的普通面粉,只是有些盒装的multi purpose flour 面粉会磨的比较细,做起糕饼效果会比较幼细松软。

      Delete
  2. 那么你比较推荐用普通的面粉还是盒装的细面粉呢?

    ReplyDelete
    Replies
    1. 如果是自己在家吃的,用普通面粉就可以了。 如果要送人的,就用盒装的吧, 因为面子问题,哈哈!!
      如果你有现成的Self-raising Flour,就用自发面粉,只需把发粉/泡打粉减少至只用1茶匙就够了。
      还有注意如果香蕉的含水量高, 稍微加多一点面粉(多一两汤匙的面粉)。 蛋糕糊不要太稀。

      Delete
    2. 好的,谢啦!感恩!

      Delete
  3. 你好, 想請教為何每次我焗香蕉蛋糕都是濕濕的, 不夠鬆

    ReplyDelete