muffin cake/麦芬蛋糕/玛芬蛋糕【阿栗食譜 30】

Описание: This muffin cake has zero difficulty, no need to mix eggs and butter, and it will not shrink or collapse like chiffon cakes. It has a high success rate and is especially suitable for those who are new.

This cake can be baked by just mixing the materials together. It is a very convenient and simple cake. The cake is very puffy, full of aroma, quick to make and very delicious.

A few TIPS and experience sharing are written at the end of the recipe.

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RECIPE
12 muffin molds for 9 cakes

CAKE
egg*2 (50～55g/egg)
oil 110g
milk 150g
sugar 80g
Cake flour 250g
Baking baking powder 9g

Crumbs:
frozen butter 12g
powdered sugar (or caster sugar)20g
Cake flour 20g

*The surface of the cake can also be replaced with almond slices, etc. or anything you like
*Fresh blueberries and dried cranberries can also be mixed into the cake.

Baking temperature: 170 °C (340°F)
Baking durations: 40 minutes
The middle and lower rack of the oven
*Adjust the temperature according to your own oven since the ovens are varied.

TIPS:
1. * Mold selection. It is recommended to use muffin molds with paper holders. The cake liquid can be squeezed to 90% full.
*If paper cups are used, the cake liquid will be 70% full. (Specially coated on the inner wall of the paper cup) to prevent the cake liquid from overflowing the paper cup.
3. For the cooking oil in the cake, please choose oil with a lighter taste, such as corn oil. Please avoid heavy-tasting oils such as peanut oil.
4. For the butter in the crumbs, please choose frozen butter, cut into cubes, so that it will be more grainy.

Exoteric sharing of cake principle:
In fact, muffin cake is a kind of butter cake, but compared to pound cake, the amount of butter added is not too much. In addition, baking powder needs to be added to make muffin cakes to make its texture more puffy and not easy to fail. The raw materials for making muffin cakes are mainly cake flour, eggs, butter, sugar, and milk. The ratio of them is about 2:1:1:1:1. You can make appropriate adjustments on this basis according to your taste requirements.

The advantage of the muffin continuous-mold(the tablet looking one) is that it can hold the overflowing liquid, and can make muffin cake have a more explosive effect. If there is no continuous mold for muffins, hard paper cups can be used instead, but unfortunately the liquid cannot be too full. One more thing to pay attention is when using hard paper cups, you need to use a net under the paper cup instead of a baking tray, because the bottom of the baking pan and the hard paper cup will have a hollow layer, and its structure is similar to the hollow layer of a thermos, which will cause vacuum area at the bottom which leads to insufficient heating. If that happens, the final result is that the cake on the top of the muffin has hardened, and the batter inside starts to expand slowly, and lastly it only make the bare top, so it’s unable to produce a natural cracking effe

这款基础款的麦芬蛋糕零难度，不需要打发鸡蛋和黄油，不会出现像戚风蛋糕那种会回缩或者会塌腰的现象，成功率比较高，尤其适合新手尝试。
这款蛋糕只是把各种配料拌在一起就可以烤了，真是非常方便简单的蛋糕。蛋糕体非常泡松，香气四溢，制作快速还十分可口。
食谱后面写了几个Tips和经验分享。

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食谱：
12联玛芬模烤了9个蛋糕

蛋糕：
鸡蛋2个（50～55克/每个）
食用油110克
牛奶150克
白糖80克
低筋面粉250克
烘焙泡打粉9克

酥粒：
冰冻黄油 12克
糖粉12克（或细砂糖）
低筋面粉20克

*蛋糕表面也可以换做您喜欢的杏仁片等
*蛋糕里也可以拌入新鲜蓝莓，蔓越莓干。

170摄氏度
40分钟
烤箱中下层
*每个烤箱火力不同，具体温度请根据自己烤箱适当调节。

Tips:
1、*模具选择。建议玛芬模具，垫纸托。蛋糕液可以挤到9成满。
*如果选用纸杯，蛋糕液7成满。（特别纸杯内壁有淋膜的）避免蛋糕液蓬发溢出纸杯。
3、蛋糕体里的食用油，请选择味道比较清淡的油，比如玉米油。请一定避免花生油之类味道比较重的油。
4、酥粒里的黄油，请选用冰冻的，切成丁，这样搓出来更有颗粒感。

蛋糕原理知识分享：
其实玛芬蛋糕就是一种黄油蛋糕，但相对磅蛋糕来说，它的黄油添加量不算太多。另外，制作玛芬蛋糕需要加入泡打粉，使得它的组织更膨松，而且不容易失败。制作玛芬蛋糕的基本原料主要有低筋面粉、鸡蛋、黄油、砂糖、牛奶，它们的比例大约为2：1：1：1：1，你可以根据自己的口感需求，在这个基础上进行适当调整。

玛芬连模的好处是可以托住溢出的面糊，能制作出更具爆炸头效果的玛芬蛋糕。如果没有玛芬连模，也可以用硬质的纸杯代替，但遗憾的是这样面糊就不能装太满了。使用硬纸杯时还需要注意一点，纸杯下面要用烤网而不能用烤盘，因为烤盘与硬纸杯底部会有一层中空，它的结构类似于保温瓶的中空层，这样会导致底部面糊的受热程度不够。最后的结果就是玛芬的顶部面糊已经硬化了，而内部的面糊才开始缓慢膨胀，最后撑起光秃秃的顶部，无法产生自然的开裂效果。