[烘焙實驗場] Muffins

for 12 regular molds
1. cake flour 280g
2. caster sugar 170g
3. baking powder 8/3 teaspoon
4. 2 egg
5. milk 250ml
6. melted  butter 75g
7. icing sugar

Preheat the oven for 220℃.
Sieve the flour and baking powder  in a bowl. Add sugar and mix together. Stir 2 eggs in another bowl. Mix with milk and melted butter. Pour the liquid  into the powder, and stir fast but slightly until the powder JUST disappeared. Fill the paste into molds and bake for about 20 minutes. Finally, Sprinkle  some icing sugar on the muffin surface.

"攪拌均勻得發粿  隨便拌拌得瑪芬" 

2010.10.21  1st test
Filled with tangerine jam
Fill 2/4 paste of mold volume in each mold,  put a spoon of jam, and finally fill another 1/4 paste.

note: My personality  wanted to make the paste mixed as well as possible, so I got a strong muffin like the chinese rice cake 發粿.

2010.10.24  2nd test
note: The status of muffin structure was improved when I told myself again and again to mix casually during mixing procedure.

2010.11.05  3rd test
Filled with soft chocolate
for 12 regular molds
Melt baking chocolate 100g. Add and mix milk 20ml. Pour melted chocolate in PE bag to form a  rod that the diameter is about 2cm.  Freeze and make the rod being stiff. Cut into 12 sections. Fill 2/4 paste of mold volume in each mold,  put a section of chocolate, and finally fill another 1/4 paste.

note: The double boiling of mixing milk and chocolate was failed due to high water temperature(higher then 55℃). The chocolate was divided from oil and water, and became no more smooth.