Friday, 29 May 2015

Banana Yogurt Streusel Muffins​ ​香蕉优格​沙波罗马芬​ (中英食谱教程)

Yum


I have enjoyed hosting the 'Little Thumbs Up' Yogurt event this month and it is coming to an end in two days time.  I am happy to have made some new blogger friends during this event and I want to thank all my blogger friends who have supported me by sharing their wonderful yogurt recipes. Please pardon me if I have not visited your linked blog posts due to a super busy schedule.  

Here's sharing the Banana Yogurt Streusel Muffins which will be my last yogurt post for this event and I do highly recommend it to you. With the addition of irresistible streusel on the banana muffins, it is exceptionally delicious, you really gotta try it!  

这个月主持的小拇指“优格之旅‘活动,过两天就结束了。在这要感谢我的博友们踊跃地支持这项活动,也很高兴认识了一些新的博友。由于太忙,没什么时间到博友们的家拜访,还请多多包涵。

这香蕉优格​沙波罗马芬将是我在这项活动分享的最后一个优格食谱。香蕉马芬本身已经很好吃了,加上脆脆香香的沙波罗更好吃,所以强力推荐给大家,希望你们也会喜欢。 





Banana Yogurt Streusel Muffins​
​香蕉优格​沙波罗马芬​

(english recipe modifed and adapted from EatingMadeEasy, 中文食谱由Baking Taitai翻译)


Ingredients 食材:

A) Muffins 
4 large very ripe bananas, fork mashed
(weighs 345g after mashed)
1 egg (I used 65g)
¼ cup (50g) flavorless oil (I used sunflower oil)
1 tsp vanilla paste/extract
½ cup (130g) greek yogurt
¼ cup (45g) caster sugar (I omitted this and replaced with brown sugar)
¼ cup (50g) brown sugar (I used 100g as omitted caster sugar) 
2 cups (250g) plain flour (I used Blue Jacket premium patent flour) 
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
dash of nutmeg




A) 马芬
4 大条熟香蕉,压成泥状(压泥后重量是345克)
1个鸡蛋 (我用65克的)
¼杯
 (50g) 无味(我用葵花籽油)
1茶匙 香草糊/纯香草精
半杯 酸奶
 (130g)(我用希腊式的)
四分之一杯  (45g) 细砂糖 (我用黑糖取代)
四分之一杯  (50g) 黑糖 (我用了100克因为没放细砂糖)
2杯  (250g) 中筋/普通面粉 用优质水手牌粉心粉
1茶匙 发粉/泡打粉
1茶匙 苏打粉
半茶匙 盐
半茶匙 肉桂粉
少许 肉豆蔻粉




B) Streusel Topping:
2 Tbsp (15g) wholemeal flour
3 Tbsp (15g) rolled oats
3 Tbsp (35g) brown sugar
2 Tbsp (25g) butter
Few dashes of cinnamon




B)沙波罗
2汤匙 
(15g) 全麦面粉
3汤匙 (15g) 燕麦片
3汤匙 (35g) 黑糖
2汤匙 (25g) 奶油
少许 肉桂粉





​Methods方法: 

​1. ​Preheat oven to ​200​ degree Celcius​. Line a muffin pan with paper muffin cups​. 
1。烤箱预热200摄氏度。十二连马芬烤盘放纸杯。




​2. ​Whisk ​mashed ​bananas, egg, oil, vanilla​ paste​, yogurt and sugar in a mixing bowl.
2。在一个大纲盆把香蕉泥,鸡蛋,油,香草糊,优格和糖搅拌均匀。




​3. ​In a separate medium bowl, gently combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3。在另一个中碗,把面粉,泡打粉,苏打粉,盐,肉桂粉和肉豆蔻粉混合均匀。




​4. ​Add the dry ingredients to the wet, ⅓​ at a time, stirring just until combined. 

4。干食材分三次加入做法2,拌均。



5. Scoop the batter into 12 muffin cups.
5。面糊入马芬纸杯。




6. ​For the streusel topping, combine all ingredients ​together​ then sprinkle a little topping over each muffin cup.
6。沙波罗的食材混合均匀,撒在面糊的表面上。




​7. Bake for 15~17 minutes.
7。烘烤
15~17分钟。 




8. Let cool in the muffin pan for 5 minutes, then transfer to a wiring rack to cool for another 5 minutes. Best to consume immediately while fresh or the streusel will be less crunchy.

8。烤好后,在马芬盘冷却5分钟再转移到凉网冷却多5分钟,马上享用,不然沙波罗就不脆了!









Love the crunchy streusel toppings!
好喜欢那脆脆的沙波罗! 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates.  


**I often get many enquires where to buy the Tovolo Cupcake scoop that is often seen in my recipe posts. 这是我最喜爱的Tovolo小蛋糕推面糊器!



For those residing in Singapore, you can purchase it online www.tovolo.com.sg and www.hipvan.com or get it from the following retail stores in Singapore: Takashimaya, Metro Centrepoint, Robinsons Heeren, Robinsons Jems, Robinsons Raffles City and Harvey Norman Suntec City. 

For those residing in Hong Kong, you can find Tovolo products at Wing On Department Store - Sheung Wan, Hong Kong (永安百货- 香港 上環德輔道中 211 號 永安中心)

台灣的讀者們, 目前Tovolo在台灣沒有代理公司,如果要買的話,可以到美國亞馬遜網上購物商城預購。




This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by me, Cheryl of Baking Taitai


Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 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 back 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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

2 comments :

Zoe said...

Hi Cheryl,

Thank you so much for hosting LTU yogurt! I have done a great job here... No worries about the visiting. Our family and our day jobs are always our priority.

Zoe

mui mui said...

Hi Cheryl,
Sorry for my late visit. You are such a wonderful host.
Thanks again for hosting for LTU. Hope to have you hosting again.
Have a lovely weekend!
mui

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