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蓝莓爆浆玛芬     夏日最IN美味小蛋糕

(2016-07-05 07:59:58)
标签:

龙口

蓝莓玛芬

爆浆口感

早餐

小妞

分类: 新手烤箱

马上就三周岁了,所以我心爱的妞已经安全有了自己独立的人格和思想,时不时嘴里还爆出一些金句,萌翻全家,说实话,我本身不是个多么喜欢孩子的人,结婚多年后才有生育的打算,同龄人的孩子都上小学了,我的妞还没上幼儿园,不过遇到对的那一只,时间早晚、数量多少都不重要了(生下小妞的那一刻,多年来想要闺女的夙愿得以成全,人生里的那些痛苦和遗憾,瞬间化作云淡风轻,你看,命运总是那么公平,我此刻拥有的岂非全世界,也无需再要求更多了~~)

 

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕


 

新浪独家美食博客,请勿随意转载博文,感谢!

 

特别好吃的蓝莓爆浆小蛋糕,而且不油不腻,味道清新,每咬一口,都有蓝莓汁液在嘴里爆开,真的是口感无敌,喜欢的不要错过,绝对值得你在夏天一而再开烤箱!

 

方子来自于《果子学校》,略有改动

原料:

无盐奶油50克、糖粉80克、蜂蜜40克、鸡蛋1个、香草油几滴、自制酸奶70克、中筋面粉130克、泡打粉1小勺、蓝莓1小盒

做法:

1、黄油软化,加入香草油、糖粉打发,

2、分2次加入蜂蜜,搅打均匀

3、蛋液打散,分3次加入蛋液打发

4、加入35克酸奶打发,筛入低粉,切拌均匀

5、加入剩余的35克酸奶,切拌均匀,装入裱花袋,

6、模具内挤入适量面糊,放入几个蓝莓

7、继续挤入面糊,到模具的7分满,放上几个蓝莓

8、烤箱预热,下火180度,上火165度,25分钟即可

小贴士:

1、加入蜂蜜和蛋液时都要分数次加入,防止一次加入过多,造成油水分离

2、先加入一半的酸奶打发,筛入面粉时,再加入剩下的酸奶,也是为了防止加入水分太多,造成油水分离

3、此蛋糕不需要使用低筋面粉,原方子用的是高筋面粉,我使用的是普通的面粉,口感很松软

 

 

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕


蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕



蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕



蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

 

 

+++++++++++我是小妞的早餐~~~~++++++++++++++

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

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蓝莓爆浆玛芬 <wbr> <wbr> <wbr> <wbr> <wbr>夏日最IN美味小蛋糕

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