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無蛋無奶·香蕉鬆餅 Egg-free Dairy-free Banana Muffin

香港的無蛋, 無奶,香蕉鬆餅,banana muffin with no eggs and no milk in cupcake molds

材料:

低筋面粉 200克
泡打粉 5克
蘇打粉 1克
白砂糖 35克
粟米油/沙拉油 60克
椰漿 120克
香蕉 兩根
檸檬汁(可不加) 5克

步驟:

1.兩根香蕉搗成泥,加入檸檬汁。烤箱預熱180攝氏度。
2.椰漿放入微波爐轉1分鐘,或者隔水煮溫,放入白砂糖、油,混合攪拌均勻。
3.倒入香蕉泥,攪拌均勻。
4.低筋面粉、泡打粉、蘇打粉混合過篩,加入香蕉泥液體中,快速翻拌成均匀的面糊。
5.裝入模具,八分满。烤箱中層,烤20-25分鐘即可。

Ingredients:

Cake flour 200g
Baking powder 5g
Baking soda 1g
Sugar 35g
Corn oil/salad oil 60g
Coconut milk 120g
2 medium bananas
Lemon juice 5g

Steps:

1.Add lemon juice into mashed bananas. Preheat the oven to 180°C.
2.Microwave coconut milk for 1 minutes or heat the coconut milk with warm water, add in sugar and oil, mix well.
3.Add mashed bananas into the mixture, mix well.
4.Sieve cake flour, baking powder and baking soda. Mix them with the banana puree. Quickly mix until the batter is uniform and smooth.
5.Fill the muffin cups evenly with batter. Baked them in the preheated oven for 20 to 25 minutes. 

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