https://ywipig.blu.livefilestore.com/y1ma2QM9i3kCYRwncVFacbFhjomAKQ_hQA0ZShRolJ24OjBRSlgowj8GQAtjINBoLbFfGNC2EynF-LUc2CSD4tmXlCEHmUeUCzdCYxrJoPpo5G6YMvwtbEy6Z4oiMcVDalmbPd8qi-9qxxhGjtUh0FREA/%E7%85%A7%E7%89%87%20969.jpg

今天来做一个蔓越莓焦糖麦芬吧，早上想弄个简单的方子，好好拍拍照，就有了这款蔓越莓焦糖麦芬蛋糕。太复杂的弄起来就忘记拍照了，呵呵

麦芬分为乳化法和传统法，今天这款蔓越莓焦糖麦芬，是使用传统法制作的。下面上步骤：参考的是君之的方子

【蔓越莓焦糖麦芬】
配料：低筋面粉100克，糖30克，泡打粉6克，盐1.25克，鸡蛋20克，牛奶80克，植物油30克，蔓越莓干40克
烘焙：200度，中层，15分钟左右。
https://ywipig.blu.livefilestore.com/y1mspBQKwIDoX9ve7dQmKIKLBlSXRezHnR1Lu_a-Efz_Os3vNJT6pAb_OR_RpEqI8_Dvvyfnpy4l7XxMitkffjONwChdgAA002G2A7lv_wBc8lKHJ6Rx1nsGgkTklqMUE6i3OHgtFtEr_YaW7aKc-ITug/%E7%85%A7%E7%89%87%20913.jpg

制作过程：
在碗中倒入牛奶，加入植物油
https://ywipig.blu.livefilestore.com/y1mNPs-HW-koKFr113YgpE3A3uuWnaploFNOzbGxEjw6y0xrATgUG-5QV6usJpm8WWtz4yI-jUGQHAAyaLAvEsrzx6tsXzgNFMhXiG016z0GaG2mZp18T3FIE2BOYVKVfm_fiK64WDS6_WUwk8fFP5oag/%E7%85%A7%E7%89%87%20923.jpg
加入打散的鸡蛋液，搅拌均匀。
https://ywipig.blu.livefilestore.com/y1msc_5WqBIuus4ZVW30b2KD0pwBDzICHIdOOjaKCvxEd9JSDrBsRYFTzz9NalNjmylunA2oevzjz1lqPc7Ckzy0DtMkAdO3Q-JwI3m_ryGqtLFRusLzgEad7lQMuftC-DJRwyZMWMmG9akpGU1eKwhFA/%E7%85%A7%E7%89%87%20925.jpg
把面粉、泡打粉混合均匀后过筛
https://ywipig.blu.livefilestore.com/y1mMv2t5Iaa9Xsf3l83NVUy4dEew2aoDZUV9Z1SMX5qkh712x5QH_OOjtcaOzsC_pm14i1JBUXgngwcr31snxS5H-VSsgZ1_W6raiYAXYlEAx2VcrbGtcbVX6Q06ytUol3XceEWb78wCRpODe-gFgMjTQ/%E7%85%A7%E7%89%87%20930.jpg

把面粉、泡打粉、盐、糖、蔓越莓干混合均匀
https://ywipig.blu.livefilestore.com/y1mXu-eN4ipBbuNnFafw3n4qdIG7z80afV8VSCt10vWrBEJ77h7f6cjfTGSZHU6vm45-zPpRjMpo5zGJ9Gi8ss9RaTVascoaQiO2J4v-ayVXDpm_Siofvn5p2BBeegN9EHdzfXoRwxJCUEFsUmAw8kKiw/%E7%85%A7%E7%89%87%20938.jpg

https://ywipig.blu.livefilestore.com/y1mKs_AOE1aJqFM1DZ-ck-AtSNpPbxp_3WEKoY7rcsXYIQyHvVk9Lt3__-j7KQXiI2j97JVg8euab4G3iop0H9BozUVqyN-YC0ncY2XkSWVkfB75leiPCF2HcAytgcNqAZIH0G4Q4OPKnwS_tuMMJL34Q/%E7%85%A7%E7%89%87%20939.jpg
混合后的面粉倒入到混合的蛋液中。
https://ywipig.blu.livefilestore.com/y1mPs2LpR77zs2SPUFhAjVq9yXtCPwlvOENH9YG96SjVNiasmwpWqCifu_JlEWmgIxbg714Swspw7y10x62b63cKPH0_c5xoJ3cA8sl-rRKtazKnScRzYemOspYZvUH7_UtjUAq1V3fUZw89_jP7vSnAQ/%E7%85%A7%E7%89%87%20940.jpg

https://ywipig.blu.livefilestore.com/y1mh0cyIrfIecSCWT1JQyh1Gw1u9r3KyKTLgHxmk8adpdZ7oPcdxEV57NcT21KjWVVJU_bm99I0RRDtFu_h6hOjVUSQBdRmx187Sy75lym3SUCCsojtC-JsZmI18_KCwKymsioiK7_gJRF4uDgz-qSuoA/%E7%85%A7%E7%89%87%20941.jpg
搅拌到均匀，此时面糊看上去粗糙且多块，但也不要再继续搅拌了。以免面粉起筋导致组织粗糙。
立即装入模具，2/3满，上面可以点缀些蔓越莓。
https://ywipig.blu.livefilestore.com/y1m-PwAo_RZJJMGWMc8ndShWBi-ZtFtvbmBwgKkqfiVjJto_2pbXgj9EzfgCZ3Q8Hf5gFSjO7bhYky4yaNS_-ORXlQj7KERIcXELuoqk00GXvk6NY9kZIiTnwO-BJJYhxvZDLPlmnRBaUDQuDi_eDuy1A/%E7%85%A7%E7%89%87%20947.jpg
入烤盘，，放入预热好的烤箱烘焙。
https://ywipig.blu.livefilestore.com/y1meDPhavw18E57Vfw3LcDMvOvaFnh6Id8Yk4A2E35Hli_hWC_ob2xw4iOUepVMSd2NnOArCcZhBJJ9zLp_KGM1q9XuVUV2eFfZ8p2HAzeW2zpOgDBui3_h2LgMZUQRHE8yURlsSp7osCAlZFmjdxrsyw/%E7%85%A7%E7%89%87%20948.jpg
15分钟出炉后，淋上焦糖
https://ywipig.blu.livefilestore.com/y1mSjoo70oS5xSj0w-e6lB7SUgkQoMWEKxZEuFdVgROco2bzeTYFo6u_M7on8Je7qfP_wbNnTjqvyYiUPESVt3lNZFbGzcQQQpR4qT7HjYupKQxGvftH9hepfo1fzruwJ5XR-pwp_C3Xg5NRyVIvavLvQ/%E7%85%A7%E7%89%87%20959.jpg

https://ywipig.blu.livefilestore.com/y1mruur_cnOgWPZrN3Yz95aR1OCHrQF-jumyBlcmHMPbWykXxnm7qkJCVTtjfSH858y0jAZVwkQZY5HjP9bz_xw4W_hkioXWJQ--fXso4OA78BjwkpxhnLUEp2sANWzROd9y_6OfdO40aa56A8hRe1-Kw/%E7%85%A7%E7%89%87%20960.jpg
烧制焦糖，50克的砂糖+15克的水，小火慢慢熬制，不要搅拌。待冒泡后成黄色起锅，淋到麦芬上既可
https://ywipig.blu.livefilestore.com/y1mKMAV2ZhtOK03Ajptu0Cr1-gSEV-DreefL3RZUjtnx1A2VjptzeIivCW6hujkuf0WHXrNN2AjoZKbQEvf8IIYmBh-dyGzdaR9M8Vzt2mo0QaZaIHqKdPveEUBOWdjEJnEJ8UF5ZtPiO2A6rpbm0nnuQ/%E7%85%A7%E7%89%87%20963.jpg
焦糖冷却后在食用，以免烫嘴嘴。
https://ywipig.blu.livefilestore.com/y1mbMhWLjk22JPX3mOOdoLXSFNHjEbZ0len-MquuipJLUdKaGC_1UvpMaFqN7xENOLWsXxAtFuNgSf4ir68Wnh5yjjsA2RVk9GnBu1po-8q_3nQpL7sYXZDz9r-Cmn91_bIN4OiEmCdjjgEzTIbIkJp5g/%E7%85%A7%E7%89%87%20970.jpg

冷却后的焦糖脆脆的，里面软软，咬到蔓越莓处，酸酸滴，口感丰富，味道有酸有甜。
https://ywipig.blu.livefilestore.com/y1ma2QM9i3kCYRwncVFacbFhjomAKQ_hQA0ZShRolJ24OjBRSlgowj8GQAtjINBoLbFfGNC2EynF-LUc2CSD4tmXlCEHmUeUCzdCYxrJoPpo5G6YMvwtbEy6Z4oiMcVDalmbPd8qi-9qxxhGjtUh0FREA/%E7%85%A7%E7%89%87%20969.jpg