muffin berperisa pandan
Created on : 01-01-2008
E-mail kepada kawan
Tulis Laporan
Bahan-bahan ( 6 biji- 7cm acuan muffin )
90g butter
70g gula halus
1 biji telur
40ml susu segar
sedikit vanila esen
110g tepung gandum
1 sudu kecil baking powder
1 sudu kecil pandan emulco
Cara-cara Pukul butter sehingga lembut. Kemudian masukkan gula,pukul sehingga putih.
Masukkan telur sikit demi sedikit. Pukul sehingga semuanya sebati.(sebelum masukkan telur ke dalam adunan,pukul dulu sikit telur tu dengan garfu. Tak perlu kembang). Kemudian masukkan esen vanila. Pukul lagi sehingga sekata.
Masukkan pula tepung yg telah diayak dengan baking powder ke dalam no.2 sedikit demi sedikit sebanyak 3 kali berselang seli dgn susu segar sambil di kacau. (tepung-susu-tepung-susu-tepung)
Bahagikan adunan kepada 2. Ambik satu bahagian adunan, masukkan pandan emulco dan kacau sehingga sebati.
Isikan cup muffin dengan dua adunan yang berlainan itu. Bakar selama 25-30minit dengan suhu 180C.
resepi daripada http://bakingproject.com/index.php/category/recipes
So, today I tried a different recipe. I got this from Wilton’s website. It’s a basic yellow cupcake recipe.
Ingredients
3 cups sifted cake flour ( I use all purpose)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 Pure Vanilla Extract (vanilla essence also can..)
1 1/4 cups milk
Yield: Makes about 12 standard cupcakes.
Directions
Preheat oven to 350°F.
Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
Sift together flour, baking powder and salt; set aside.
Cream sugar and butter together until light.
Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Continue beating one minute.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
The cupcakes do rise a bit, so I only put about 3/4 full coz I didn’t want a high dome shape. I’m happy with the results. The colour is slightly pale due to the low butter content. I must admit it doesn’t taste as rich and moist as my first recipe. But if you are making a big batch, this recipe is really reliable. The cupcake liners doesn’t come off easily and the texture is quite firm (doesn’t shrink once it is cooled). Perfect for decorating. Since I’m baking a lot of cupcakes for my classes, I think I will stick to this recipe from now on.
Anyway, if you have any tips on baking cupcakes, I would love to hear from you. I bought an electric oven recently, and am still in a trial and error mode, to figure out the right temperature and so on. I find that baking cupcakes in the electric oven takes longer than my gas oven. I wish I had bought a gas oven instead . I guess both have its pro and cons.
The trick for me Min is to never beat the batter after the creaming stage. I only fold it. Over beating the batter would result in shrinking cakes. This is the recipe I always use for my butter cake, this was also the same recipe I grew up on.
250gm butter,
200gm sugar,
4 large eggs.
1 teaspoon vanilla
250gm flour
1 tspoon baking powder,
a pinch of salt,
1/3 cup to 1/2 cupof milk(if letak whipping cream lagi sedap)
Beat till your hands ache then put in eggs one by one. Fold in the dry ingredients alternating it with the milk. The last portion must end with the flour.
Hope this helps.
No comments:
Post a Comment