柠檬紫罗兰蛋糕,蓝莓松饼

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4.Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Orange & caramel custard tart 香橙焦糖奶油蛋挞

For the icing

Nutrition per serving

钟,观察松饼膨起并呈金黄色。

Ingredients

Makes 12

Feel-good muffins 可口松饼

Cook 40 mins Prep 25 mins Freezable

  1. Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.

取出完成,也可稍势冷却。

Cook 15 mins

For the cake-and-decoration

206 kcalories, protein 5.0g, carbohydrate 36.0g, fat 6.0g, saturated fat 1.0g, fibre 2.0g, salt 0.43g

3.Fold the prunes and nuts into the mixture.

  • 1 egg white
  • 3 large sheets filo pastry, halved
  • 3 oranges, skin and pith removed, sliced into rounds
  • 50 g caster sugar

Lemon & violet drizzle cake 柠檬紫罗兰蛋糕

  1. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.

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  1. Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
  1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
  2. www.99399.com,Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
  3. Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.

Blueberry muffins 蓝莓松饼Blueberry muffins 蓝莓松饼 Cook 25 mins;Prep 25 mins;Freezable Nutrition per serving 206 kcalories, protein 5.0g, carbohydrate 36.0g, fat 6.0g, saturated fat 1.0g, fibre 2.0g, salt 0.43g I

预热烤箱(上下火200度或风扇180度)。在松饼的模子上涂上黄油或用松饼纸排列好。拿一大碗,放入面粉,燕麦片,糖,肉桂粉和小苏打,均匀搅拌,使其变成油酥的面团。

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175 kcalories, protein 2.0g, carbohydrate 29.0g, fat 7.0g, saturated fat 4.0g, fibre 0.0g, salt 0.3g

Cook 25 mins;Prep 25 mins;Freezable

混合的蛋液上覆盖李子和坚果

Method

  • 100 g softened butter
  • 175 g self-raising flour
  • baking powder
  • 175 g golden caster sugar
  • 2 large eggs
  • milk
  • finely grated rind of 1 large lemon
  1. Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.

Ingredints

  1. Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
  • juice of 1 large lemon (you need 3 tablespoons)
  • 100 g golden caster sugar
  • mimosa balls and crystallised violets, to decorate

Blueberry muffins 蓝莓松饼

478 kcalories, protein 8.0g, carbohydrate 66.0g, fat 22.0g, saturated fat 2.0g, fibre 2.0g, salt 0.66g

Nutrition per serving

Makes 15 squares

Ingredients

  • 175 g self-raising flour 自发粉
  • 50 g porridge oats 燕麦片
  • 140 g light muscovado sugar 黑砂糖
  • 2 tsp ground cinnamon 肉桂粉
  • ½ tsp bicarbonate of soda 小苏打
  • 1 egg, beaten 生鸡蛋
  • 150 ml ¼ pint buttermilk 黄油牛奶
  • 1 tsp vanilla extract 香草炼乳
  • 6 tbsp sunflower oil 葵花油
  • 175 g stoned prunes, chopped 李子
  • 85 g pecans 山核桃

177 kcalories, protein 4.0g, carbohydrate 35.0g, fat 3.0g, saturated fat 1.0g, fibre 1.0g, salt 0.34g

Method

Method

Feel-good muffins 可口松饼Feel-good muffins 可口松饼 Cook 25 mins Prep 10 mins Nutrition per serving478 kcalories, protein 8.0g, carbohydrate 66.0g, fat 22.0g, saturated fat 2.0g, fibre 2.0g, salt 0.66g Ingredints

Serves 8

Nutrition per serving

Method:

Ingredients

Lemon & violet drizzle cake 柠檬紫罗兰蛋糕Lemon & violet drizzle cake 柠檬紫罗兰蛋糕 Cook 40 mins Prep 25 mins FreezableNutrition per serving175 kcalories, protein 2.0g, carbohydrate 29.0g, fat 7.0g, saturat

打蛋,加入黄油牛奶,香草炼乳和葵花油搅拌。并把蛋液搅拌地倒入之前准备好的面团中,再次搅拌。一定要混合均匀

  • 3 egg yolks
  • 85 g caster sugar
  • plain flour
  • 1 heaped tbsp cornflour
  • 250 ml skimmed milk
  • zest 1 orange

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  • rapeseed oil
  • 225 g self-raising flour
  • 115 g wholemeal flour
  • baking powder
  • zest ½ lemon and 1 tsp juice
  • 85 g golden caster sugar
  • 50 g light muscovado sugar
  • 1 small very ripe banana with black skin (about 85g peeled weight)
  • 1 egg
  • 284 ml pot buttermilk
  • 225 g fresh blueberries

1.Preheat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

  1. The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.
  1. Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

把松饼纸分开,注入混合好的液体,放入烤箱烘焙20到25分

For the base-and-to-decorate

2.Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Orange & caramel custard tart 香橙焦糖奶油蛋挞Orange & caramel custard tart 香橙焦糖奶油蛋挞 Cook 15 minsNutrition per serving177 kcalories, protein 4.0g, carbohydrate 35.0g, fat 3.0g, saturated fat 1.0g, fibre 1.0g, salt 0.3

Cook 25 mins Prep 10 mins

Nutrition per serving

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