葡萄干酸奶马芬

2024-05-03 18:05:02 1807

葡萄干酸奶马芬
马芬其实就是美式简易蛋糕,它是一款重油蛋糕,通过泡打粉的膨发作用可以做到松软的蛋糕。它不像戚风或者海绵需要打发鸡蛋,只需要把原料按步骤投入拌匀即可。操作简单,味道却很好。这款蛋糕我用了酸奶和葡萄干,使他的料更足,味道更丰富。

Details of ingredients

  • 低筋面粉100g
  • 玉米油70g
  • 白砂糖50g
  • 酸奶90g
  • 葡萄干50g
  • 鸡蛋1个
  • 泡打粉2g
  • 1g

Technique

  • 难度简单
  • 工艺烘焙
  • 口味奶香
  • 时间一小时

Steps to make 葡萄干酸奶马芬

  • 1.按配方准备材料,低筋面粉过筛,备用。
  • 2.鸡蛋液打散,加入白砂糖,用打蛋器搅拌均匀。
  • 3.加入玉米油、酸奶,搅拌均匀。
  • 4.加入盐,搅拌均匀。
  • 5.筛入低筋面粉和泡打粉的混合物。
  • 6.用刮刀以不规则方向翻拌成面糊。
  • 7.加入葡萄干,翻拌均匀。这里可以盖上保鲜膜放置30分钟。
  • 8.静置后的面糊翻拌一下,然后用汤匙舀入纸杯模内约8分满。
  • 9.送入预热后的烤箱,上下火175度烘烤25分钟。
  • 10.出炉,放凉。直接用手掰开一个,还不错,很松软。
  • 11.成品图,美美地来一张。
  • 12.再来一张!
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