**有些朋友留言說在加入雞蛋液時出現油水分離的情況~~為了解決大家的困擾，便在這裡分享一些心得給大家:
1. 要用室溫的雞蛋。雞蛋溫度太低會使它與奶油和糖無法乳化，造成油水分離。
2. 用小-中型雞蛋。避免過多的水份。
3. 萬一真的出現油水分離的情況，不要慌，逐少篩進份量內的低筋麵粉，然後慢慢地攪拌，很快便會做出順滑的麵糊啦~
希望可以幫到大家，一起來烤漂亮又好吃的核桃杯子蛋糕吧^^
歡迎來到ToriTori Cooking我的頻道!
我主要在這裡分享一些甜點的食譜。如果你喜歡我的影片，請按讚和訂閱^^
還有請記得開啟訂閱旁的小鈴鐺，便可即時看到這頻道的最新影片!
Welcome to ToriTori Cooking!
I mainly share some dessert recipes in this channel.
Please SUBSCRIBE my channel and
'LIKE' this video if you enjoy watching it ^^
Also, don't forget to click the 'Bell' next to the subscribe button
for watching the latest video instantly from this channel!
________________________________
核桃杯子蛋糕 Walnuts Cupcakes
材料 Ingredients (6個 / 6 cupcakes)
100g 無鹽奶油 Unsalted Butter
80g 上白糖 Sugar
2個雞蛋(小-中型) Eggs (S-M size)
100g 低筋麵粉 Cake Flour
3g 泡打粉 Baking Powder
1. 先將無鹽奶油放到室溫下回溫，放入料理盆中
2. 加入上白糖，將它們攪拌混合，持續攪拌到發白的狀態
3. 將兩個雞蛋打散，逐少加入到奶油和糖中，每次都要攪拌均勻和將它乳化
4. 將泡打粉和低筋麵粉混合，過篩加到裡面，攪拌到不見粉粒
5. 預備杯子蛋糕模具，注入8分滿的麵糊
6. 在表面放上1-2粒核桃，放入已預熱至180°C的烤箱中烤15-18分鐘
7. 放到散熱架上放涼後便可以了
1. Put the unsalted butter at room temperature and put it in a bowl
2. Add sugar, stir and mix them well. Keep stirring until the color turns to pale yellow
3. Beat two eggs and add them little by little. Stir evenly and emulsify it each time.
4. Mix baking powder and cake flour together. Sieve into the mixture. Stir until no powdery ingredients are visible
5. Prepare cup cake mold and fill 80% full of batter
6. Put 1-2 walnuts on the surface and bake for 15-18 minutes in an oven preheated to 180°C
7. Put it on the heat sink and let it cool
___________________________________________________________
About me 關於我:
KZfaq
訂閱我 Subscribe: / @toritoricooking
Instagram: toritoricooking
/ toritoricooking
Facebook: ToriTori Cooking
/ toritoricooking123
ICook 愛料理: 鳥鳥煮意 (ToriTori)
icook.tw/users...
#杯子蛋糕 #核桃 #馬芬 #cupcakes #cupcake #muffin #walnuts #蛋糕 #食譜 #poundcake #磅蛋糕 #濕潤 #牛油蛋糕 #鬆軟 #早餐 #recipe #stayhomeandcookwithme #cook #WithMe #asmr #cookingvideo #tasty #cake #baking #techniques #dessert #partyfood