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花生醬瑪芬

花生醬瑪芬的做法
6.9 综合评分 647 人做过这道菜收藏
梓晴的厨房
梓晴 4个关键点让烘焙菜鸟也能烤出超完美的Muffin
◆確實篩勻粉類材料
過篩除了把粉類材料中的雜質、粗顆粒去掉，並且讓質地變松之外，對于同時添加多種粉類材料時，還有預先混合均勻的好處，爲了縮短瑪芬面糊的攪拌時間，避免泡打粉或小蘇打粉不均勻，造成膨脹不均勻，如果能在過篩之前將粉類材料稍微混合，再利用過篩的動作使材料充分的混合均勻，如此一來就可以使攪拌面糊的過程更輕松、快速的完成。
◆不要攪拌過久
瑪芬是靠泡打粉和小蘇打粉幫助面糊發酵和膨脹，因爲沒有經過長時間的自然發酵，所以膨脹力有限，如果在攪拌時過份打發，會使有限的膨脹力更降低，同時面糊也會出筋使膨脹更加困難，無法確實膨脹的瑪芬在烘焙時就會呈現收縮的狀況，質地異常緊密。
◆奶油須軟化或隔水融化
奶油必須冷藏保存，而剛從冰箱取出的奶油質地很硬溫度也過低，不但不容易和其他材料拌勻，也因爲溫度過低而使油水相容更爲困難，所以開始制作之前必須先將奶油處理至適合的狀態，不同的作法適合不同狀態的奶油，基本拌合法適合液態的奶油，所以需要先隔水加熱，而其他拌合法則只要將奶油放在室溫中充分軟化即可，可以先切成小片縮短軟化的時間。
◆不要裝填過滿
瑪芬面糊會在烘烤時膨脹，裝填時除了要注意高度一致，外形才會漂亮之外，也不能裝太滿，最多以不超過八分滿爲原則，否則當面糊開始膨脹而外皮還沒有定型時，過多的面糊就會從四周流出來，而不是正常的向上發展成圓頂狀，不但不好看了，也因爲杯中的面糊份量變少，烘烤時間會相對過久，使瑪芬的面過于脆硬。

用料

低筋粉	100克
花生醬（最好是帶顆粒的）	100克
全蛋	2個
細砂糖	60克
色拉油	50克
鮮奶	60克
泡打粉	2克

花生醬瑪芬的做法

備好材料
将鸡蛋放入小钢盆中，加入細砂糖
用打蛋器攪勻，再加入色拉油攪拌均勻
加入花生醬攪拌均勻
然後加入牛奶繼續攪打呈均勻的液體狀
低筋粉和泡打粉一起過篩
改用橡皮刮刀以不規則方面攪打呈均勻的面糊
用湯匙將面糊舀入紙模內八分滿
烤箱預熱後，放烤箱下層用190℃烘烤25—30分鍾左右

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