Скачать с ютуб 零失敗食譜： 藍莓燕麥鬆餅 | Blueberry Oat Muffin (啖啖都有爆汁藍莓 抗氧化 低糖配方）(Eng Subtitles) в хорошем качестве

零失敗食譜： 藍莓燕麥鬆餅 | Blueberry Oat Muffin (啖啖都有爆汁藍莓 抗氧化 低糖配方）(Eng Subtitles)

最近係街市見到好平的藍莓，＄25蚊3盒。好抵呢！ 用新鮮或急凍的藍莓做的muffin 啖啖都爆汁，好juicy 好好味 而且我呢個係低糖版，冇用白糖，用左楓糖漿，所以更健康 大家抗疫在家，焗完當早餐或下午茶都好正！ 唔需要打蛋器，又冇咩技巧，基本上將所有材料撈埋就可以，勁容易，又係零失敗系列！ 3 boxes of blueberries just cost HK$25, really a great deal! This is one of the reason why I love having my grocery in wet market. Using the fresh or frozen blueberries to make muffin is just so good and juicy! This recipe without granulated sugar, I use the maple syrup and this is a healthier low sugar version. When we Stay at Home during COVID-19, home baking is a great activity and this juicy muffin is perfect for breakfast and tea break. No electric mixer is needed, no skillful technique, just mix all ingredients well. This recipe is a super easy and no fail recipe! You'll love it. #muffin #easyrecipe #藍莓鬆餅 #oat #healthyrecipe #新手烘培 材料 （4 個大或6個小鬆餅）: 牛奶 120毫升 燕麥片40克 中筋麵粉110克 泡打粉1/2 茶匙 梳打粉1/4茶匙 肉桂粉1/4茶匙 鹽1/2茶匙 無鹽牛油60克 (已溶化及室溫) 雲呢拿楓糖漿70克 雞蛋1隻 (室溫) 急凍或新鮮藍莓 100克 做法: 1. 牛奶及燕麥杯內攪勻，靜置20分鐘，備用。 2. 預熱焗爐至220度，鬆餅模掃油或用蛋糕杯。 3. 中筋粉過篩、泡打粉、梳打粉、肉桂粉及鹽拌勻 4. 將已溶牛油、雲呢拿楓糖漿、雞蛋攪拌均勻。 5. 加入已浸透牛奶的燕麥及 2/3藍莓攪拌。 6. 麵糊倒入鬆餅模至2/3滿，加入餘下的藍莓和灑上燕麥片. 7. 放入焗爐, 220度焗5分鐘，180度再焗15分鐘。可用牙籤插入鬆餅中心，如沒有黏上麵糊，代表鬆餅而熟 Ingredient: 1 cup (120ml) Milk 1 cup (40g) Steelcut Rolled Oats 110g All-Purpose Flour 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1/4 tsp Ground Cinnamon 1/2 tsp salt 60g Unsalted Butter, melted and slightly cooled 70g Vanilla Flavored Maple Syrup 1 large Egg (at room temperature) 100g Fresh or Frozen Blueberries (do not thaw) Method: 1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture 2. Preheat oven to 220°C. Push the oil on muffin pan or use cupcake liners. 3. Sift the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk together. 4. Add the melted butter, maple syrup, egg. Mix well. 5. Add the soaked oats (milk included, do not drain) and 2/3 blueberries. Fold everything together gently just until combined. 6. Spoon the batter into liners, filling them 2/3 of the muffin cup. Top with the rest of blueberries and steel oats. Bake for 5 minutes at 220°C. Then, reduce the oven temperature to 180°C. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.