马克杯蛋糕
Posted: 2015-04-29 17:56
最近逛半价书店。(是的,我还是会买纸书。)看到两本做马克杯蛋糕的书。赖着仅存的手机电池,我赶紧上亚马逊看顾客评价:还不错。而且一本根本没有kindle版。不过半价书店的价格一般比kindle的还便宜。另外就是我感觉我买过的kindle版此类菜谱书都彩图显得比应该的少。
http://www.amazon.com/Mug-Cakes-Speedy- ... s=mug+cake
http://www.amazon.com/Mug-Cakes-Speedy- ... s=mug+cake
(这本书我看到网上有中文的封面!现在的书翻译得这样快了。)
昨天试着按第一本里第一个蛋糕。非常成功。特抄单子如下:
chocolate & peanut butter (我没放花生酱,怕胖)
ingredients:
2 tablespoons butter, softened
1 1/2 ounces dark chocolate, finely chopped
1 large egg
2 tablespoons 2% milk
3 tablespoons suerfine sugar (我已经好久不用白糖了,就用家里有的蔗糖。然后我又自作聪明地减成了两勺糖。但是那太不甜了。其实还是3勺更合适。)
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
pinch of salt
2 tablespoons smooth peanut butter
1 tablespoon salted roasted peanuts, roughly chopped
Method:
Place the butter and chocolate in a 1 1/2 cup mug and microwave for 10-20 seconds until melted. (巧克力要先掰小,要不就得用更长的时间让巧克力化开。)
Add the egg and milk to the mug and beat with a fork until thoroughly combined.
Add the sugar, flour, baking powder, and salt, and beat again until smooth, then float a tablespoon of peanut butter on top of the cake mixture but don't stir - this will sink down as the cake cooks to create a lovely gooey peanut butter center.
Cook in the microwave for 2 minutes 20 seconds@600W, 2 minutes@800W, or 1 minute 40 seconds@1000W.
While the cake is still warm, top with the remaining peanut butter. Wait for it to melt slightly and then sprinkle with peanuts, curl up on the sofa, and enjoy.
做为一个黑巧克力热爱者,家里常备各种式样的baking cacao。这个单子里用1 1/2 ounces cacao,刚刚好是那种分成8块的chirardelli baking bar 的3小块,实在太好掰了。我就没用cacao powder。但是就得自己给戳小块儿了。Powder就得量一下,好处就是不用自己再折腾小了。看见微波炉里蛋糕涨上来还挺开心的。而且整个准备过程非常短,很适合繁忙的家庭生活。蛋糕很瓷实,新做出来的香喷喷的非常好吃。
我下礼拜再去试试另一本书的单子。本来我还担心买两本会不会重复。回来翻看发现两本完全不同。跟所有的文字、手工艺制品一样,菜单貌似也能反映作者的性格喜好。第一本比较传统,很多巧克力蛋糕的单子。(Yeah!),第二本比较,嗯,现在还想不出形容词。另外就是第二本要求都用self rising flour.
大家购买的时候别忘了走上面恶人谷的赞助链接哦。
http://www.amazon.com/Mug-Cakes-Speedy- ... s=mug+cake
http://www.amazon.com/Mug-Cakes-Speedy- ... s=mug+cake
(这本书我看到网上有中文的封面!现在的书翻译得这样快了。)
昨天试着按第一本里第一个蛋糕。非常成功。特抄单子如下:
chocolate & peanut butter (我没放花生酱,怕胖)
ingredients:
2 tablespoons butter, softened
1 1/2 ounces dark chocolate, finely chopped
1 large egg
2 tablespoons 2% milk
3 tablespoons suerfine sugar (我已经好久不用白糖了,就用家里有的蔗糖。然后我又自作聪明地减成了两勺糖。但是那太不甜了。其实还是3勺更合适。)
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
pinch of salt
2 tablespoons smooth peanut butter
1 tablespoon salted roasted peanuts, roughly chopped
Method:
Place the butter and chocolate in a 1 1/2 cup mug and microwave for 10-20 seconds until melted. (巧克力要先掰小,要不就得用更长的时间让巧克力化开。)
Add the egg and milk to the mug and beat with a fork until thoroughly combined.
Add the sugar, flour, baking powder, and salt, and beat again until smooth, then float a tablespoon of peanut butter on top of the cake mixture but don't stir - this will sink down as the cake cooks to create a lovely gooey peanut butter center.
Cook in the microwave for 2 minutes 20 seconds@600W, 2 minutes@800W, or 1 minute 40 seconds@1000W.
While the cake is still warm, top with the remaining peanut butter. Wait for it to melt slightly and then sprinkle with peanuts, curl up on the sofa, and enjoy.
做为一个黑巧克力热爱者,家里常备各种式样的baking cacao。这个单子里用1 1/2 ounces cacao,刚刚好是那种分成8块的chirardelli baking bar 的3小块,实在太好掰了。我就没用cacao powder。但是就得自己给戳小块儿了。Powder就得量一下,好处就是不用自己再折腾小了。看见微波炉里蛋糕涨上来还挺开心的。而且整个准备过程非常短,很适合繁忙的家庭生活。蛋糕很瓷实,新做出来的香喷喷的非常好吃。
我下礼拜再去试试另一本书的单子。本来我还担心买两本会不会重复。回来翻看发现两本完全不同。跟所有的文字、手工艺制品一样,菜单貌似也能反映作者的性格喜好。第一本比较传统,很多巧克力蛋糕的单子。(Yeah!),第二本比较,嗯,现在还想不出形容词。另外就是第二本要求都用self rising flour.
大家购买的时候别忘了走上面恶人谷的赞助链接哦。