薯泥小蛋糕 Mashed potato cupcakes

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十二月聖誕不在大馬過,現在不到一個月時間就要過年了,但不知怎麼心情就好像毫無準備,絲毫沒那感覺的。最近手頭上一堆必須過年前搞定的案子,加上還在調整適應當中,所以有時還真的會不知從何下手才好。打開冰箱把那放了不知多久,慶倖還未發芽的馬鈴薯給挖了出來,絕定把它給解決掉。馬鈴薯、起司和意大利香料,簡單又方便的咸味蛋糕不到
30分鐘就搞定了。起司的咸香搭配馬鈴薯蛋糕體,週末的早晨給自己一個小滿足,吃完早餐出門辦年貨去。

材料:

低筋麵粉 80
牛油
 50
細砂糖
30
牛奶
30
雞蛋
1
起司粉
20
起司絲
30
泡打粉
1/4茶匙
黑胡椒
1/4茶匙
1/4茶匙
意大利香料
1/4茶匙
馬鈴薯泥
60

做法:


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1.
將馬鈴薯泥、牛奶、黑胡椒和鹽拌勻備用

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2. 牛油軟滑后加入細砂糖打至松發。

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3. 將雞蛋分次加入,打成牛油糊。

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4. 將麵粉和泡打粉過篩,加入做法3中拌勻。

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5.  將做法1和起司粉加入,攪拌均勻即為麵糊。

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6. 把麵糊倒入模型內,并在表面撒上適量起司絲和意大利香料。
7. 預熱烤箱,以170C
烤約20-25分鐘即可。

Ingredients:

Butter 20g
Sugar 30g

Low gluten flour 80g

1 Egg

Milk 30g

Cheese powder 20g

Shredded cheese 30g

Baking powder 1/4tsp

Black pepper 1/4tsp

Salt 1/4tsp

Italian spice 1/4tsp

Mashed potato 60g

Preparation:

1. Mix mashed potato with milk,
black pepper and salt.

2. Cream butter and sugar until mixture becomes light and fluffy.
3. Beat the egg and gradually mix into step 2.
4. Sift flour and baking powder in and mix well.
5. Then add in mashed potato mixture and cheese powder, stir well.
6. Spoon batter into molds, sprinkle some shredded cheese and Italian spice
on top.
7. Bake in preheated oven at 170c for 20-25minutes.

蛋糕 Cake:http://squallcuisine.com/?cat=87

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