Friday, 9 January 2015

Moist & Smooth Cranberry Yogurt Muffins 口感超赞的蔓越莓酸奶玛芬(中英食谱视频教程)

Yum

Are you wondering what's that tool among the muffins? I have never seen it nor do I know what it's used for until Tovolo Singapore sent me one last month. 

照片中的用具你看过或用过吗?我从没看过也不晓得它的用处。。。直到上个月Tovolo 新加坡 把它送给我。 




This is a dough whisk also known as the Danish Dough Whisk or Brotpisker in Danish. It is an essential tool for all bakers as it can do chores like mixing muffin batter, mixing heavy dough prior to kneading and other batters which you don't want to beat for fear of toughening your bakes. This specialized baking tool is way better than a whisk and definitely easier to clean too. It is not available in Singapore yet but Tovolo Singapore will be bringing it in and it will be available soon on their online stores -www.tovolo.com.sg and www.hipvan.com and at their retail stores - Harvey Norman Suntec, all Robinsons, Metro Centrepoint and Takashimaya, so stay tuned! 

这是一个面团手搅拌器也被称为丹麦面团手搅拌器或Brotpisker(丹麦语),是烘焙者的必备工具。它可以迅速地把材料混合成面糊,所以不怕面糊搅拌过头而出筋,也可以把面包材料轻易的混合成面团,再进行搓揉,打蛋器比,好处更多也比较容易清洗。产品尚未在新加坡买得到,不过,Tovolo新加坡即将在2015年1月底在他网上商店 (www.tovolo.com.sg) 推出这款面团手搅拌器, 敬请期待。 


Click to watch the video below and you will see the unique flow-through design of the dough whisk blending the muffin batter thoroughly and gently thus preventing over-mixing which can result in a dense cake due to too much gluten developed in the flour. 

在这视频里,你将看到面团手搅拌器的独特流通设计能彻底并轻轻地混和松饼面糊,可避免出筋问题导致做出来的蛋糕发硬、不够松软。


Click this YouTube link if you can't watch from here. 如果这里看不到视频,请试按这个连:  https://www.youtube.com/watch?v=nxZ4sjnObs8

Besides the first time using the dough whisk, it is also my first time using coconut oil in baking, here's sharing the benefits of it. 

除了第一次用这有趣又多用途的面团手搅拌器,也是我第一次用椰子油来烘烤蛋糕。在这跟你分享它的好处。

Source from Internet 来自网络

Cranberry Yogurt Muffins 
蔓越莓酸奶玛芬 


Ingredients: (makes 10 round disposable mould of diameter 9cm)
3 big eggs ( I used 80g ones)   
120g caster sugar   
120g premium coconut oil  (can be replaced with other oil like sunflower)  
120g whipping cream (I used whipping cream containing 38% dairy fat)  
240g greek yogurt  (I used low-fat greek yogurt, you can replaced with any plain yogurt)  
300g cake flour  
3 teaspoon baking powder 
1/2 teaspoon baking soda 
150g dried cranberry 






食料:(可做10个圆纸模直径 9厘米 )
3粒大鸡蛋 (我用80克的)
120克 细砂糖 
120克 顶级椰油 (可用其它油像葵花籽油取代) 
120克 奶油 (我用含有38%乳脂的奶油
240克 希腊酸奶 (我用低脂肪希腊式酸奶,可用普通酸奶取代)
300克 低筋面粉 
3小勺 泡打粉 
1/2小勺 小苏打粉 
150克 蔓越莓干 

Methods 做法(液体拌合法):
1. Using the dough whisk, mix the eggs and sugar well together, followed by oil, mixed well. 
1。全蛋加细砂糖用打蛋器搅匀,再加入油搅拌均匀。

2. Mix in the whipping cream before adding in yogurt and whisk till well combined.
2。分别加入奶油及酸奶,继续搅成均匀的液体状

3. Sift in the cake flour, baking powder and baking soda. Gently fold it into the mixture until no trace of flour. (With the Tovolo dough whisk, there is no need to switch to a spatula as it mixes everything well without getting any mixture stuck in between the whisk. )  
3。低筋面粉、泡打粉及小苏打粉一起过筛,再加入做法2中,以不规则方向轻轻搅拌呈均匀的面糊。(Tovolo面团手搅拌器很轻易地就把面粉混合入面糊。)

4. Add in the dried cranberries and mix well. 
4。加入蔓越莓干,轻轻拌匀。

5. Spoon the batter into cupcake liner and fill up about 70% full. 
5。用汤匙将面糊舀入纸模内约七分满。

6. Bake in a preheated oven 180 top and bottom heat for about 25-30 minutes. (For my brandt oven, I used the traditional function and baked for 25 minutes.) 
6。烤箱预热后,以上下火180℃烘烤约25-30分钟左右。(我的Brandt烤箱只需烘烤25分钟。)

7. Remove from the oven, transfer to a cooling rack to let cool. Enjoy! 
7。从烤箱取出,转移到铁网散热后享用。



Help yourself to one!  请用!

See how moist and smooth this muffin is? I love it! 质感超赞!


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The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。


“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"


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8 comments :

irene myme said...

yummy。。。这muffin很柔软咧,食谱我要带回家了。感谢你的好分享。^o^
那Danish Dough Whisk也看起来很不错,好介绍哦。

Luv Sweet and Savory said...

Hi Cheryl,
These muffins looked so moist and yummy!

LY's Kitchen Ventures said...

These muffins will be so moist with the addition of cream and healthy greek yoghurt!! Yums!

Amanda Lim said...

Hi Cheryl, I would like to seek your advice on which butter to buy SCS or President? I intend to bake Chinese new year cookies and pineapple tarts. Thank you

向日葵葵 ~ Sunflower Grace said...

The muffins look very fluffy and soft. Bookmarked the recipe already.
The tool looks great too. It is easy to clean :)

Cheryl - Bakingtaitai said...

Hi Amanda, I use various brand of butter like Lurpak, SCS and President for CNY bakes. Taste is rather subjective, you can get both brands and try it out with the same recipe and see which you prefer.

Wong Uny said...

hello hello, i am a new baker.. i referred to your resume and made the muffin last sat but it seemed a bit hard ... do you know why?

Cheryl - Bakingtaitai said...

Hi Wong Uny, it is very likely that you have over mixed the batter and too much gluten has developed in the flour thus causing a tough cake!

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