纸杯蛋糕cupcake与玛芬muffin(上)

标签:
巧克力纸杯蛋糕海棉纸杯蛋糕cupcakemuffin美食 |
分类: 磅蛋糕、芝士蛋糕、麦芬等 |
There might be some technical differences that a cook could tell us about, but from the consumer's point of view, the difference seems to be that a cupcake really is like a miniature cake: light in weight, sweet, and often covered with icing and decorations.
It tends to be not too tall because it's texture isn't strong enough to allow for a very tall structure. It's always made with white flour as far as I know.
A muffin is significantly heavier in texture and also in weight; with its cohesiveness, it can contain fruit, nuts or chocolate chips, which are not common in cupcakes.
It is never iced and need not be particularly sweet. It can be made with ingredients as heavy as bran, and can be rather tall and have a large overhanging rim that doesn't threaten to fall off. (The cupcake also has a rim, but it is rather delicate and not too large.)
If you threw a cupcake against the wall, you would hear something of a "poof!" If you threw a muffin, you would hear a "thud!"
A muffin goes with coffee, a cupcake with tea. (That's a rather controversial statement, so perhaps this discussion should be moved to the controversial topics zone.)
Fast food joints deal in muffins, especially in North America, but I have never seen one that sold a cupcake.
Sociologically, a muffin is everyday living, whereas a cupcake is "we're getting fancy."
Theoretically, a man could say, "hey honey" to his waitress while he was chewing on a muffin, but with cupcake in his mouth he could only say, "my dear."
If you were writing a novel, it would be a gross literary error to substitute a cupcake for a muffin.
(http://blog.sina.com.cn/s/blog_4fdd800c0100cwna.html)
2、细砂糖:80克
3、可可粉:45毫升
4、小苏打:2.5毫升
5、全蛋液:半个
6、盐:1小撮
7、玉米油:60毫升
8、香草香精:2毫升
9、开水:60毫升(用来调可可粉)
10、牛奶:60毫升
11、鲜奶油:60毫升
12、白醋:1.25毫升
做法很简单:
1、将细砂糖、小苏打、盐、全蛋液、玉米油、香草香精、牛奶、鲜奶油、白醋放一起拌匀至糖化。加入用开水调好的可可粉拌匀。
2、筛入低粉拌匀。倒入模具七成满。
3、175℃烤18分钟左右,插入牙签试试,如果拔出的牙签是干净的就说明已经烤熟了。脱模放凉。
4、蛋糕放凉后挤上黑巧克力甘那许,装饰上翻糖南瓜。
1、蛋黄:30g(约2个)
2、细砂糖a:5g
3、蜂蜜:7g
4、香草香精:2滴
5、低筋面粉:25g
6、蛋白:40g(约1个)
7、细砂糖b:15g
8、植物油:5g
9、牛奶:7g
做法:
1、蛋黄加糖a和蜂蜜,隔水加热至40℃(加热过程中要不断搅拌),打发至糖融化,颜色变浅,蛋液变浓稠(图1、2)。注意不要打发过度了,只要蛋黄的颜色变浅就好。加入香草香精拌匀。
3、蛋白加糖b打至湿性发泡(图3)。
4、取三分之一的蛋白入蛋黄糊中拌匀,筛入低粉拌匀(图4)。
5、再和剩下的蛋白糊拌匀(图5)。
6、加入玉米油和牛奶,拌匀(图6)。
7、将面糊倒入模具(七成满),放烤箱中层,175℃烤18分钟左右。摸蛋糕表面,如果有弹性就是熟了。脱模冷却。
8、将打发淡奶油(100克淡奶油加10克细砂糖打至硬发)挤在蛋糕上面,装饰上水果和薄荷叶。