不曉得有沒有人和我一樣,有的時候就突然好想吃很甜的東西,甜食癮發作,不吃甜食不爽快,但是當家中沒有這樣很甜的食物時,就只好捲起袖子動手做啦,這個食譜就是某天在這樣的時刻派上用場,簡單、快速,又甜死人不償命,雖然應該是無敵肥胖,但一兩個下肚後,甜食癮頭也被滿足了。

Sugared puffs,雖然聽起來是泡芙,但其實是裹滿糖霜的popover。Popover,美國版的約客夏布丁(Yorkshire pudding),是美國家庭晚餐常見的一種清爽、空心的麵包,之所以叫做"Pop"over,就是因為在烘焙時,麵糊會膨脹,並且"pops" over the top of the muffin tin,聽起來很神奇,但其實做起來非常簡單,不過是將蛋、麵粉、牛奶拌一拌到入瑪芬模中,相信廚房新手也能做。

Sugared puffs算是變化版,popover出爐後還多了一道裹糖霜的手續。

 

糖霜泡芙(sugared puffs)

 

2009年刊登於紐約時報

 

麵包體材料:

2大匙無鹽奶油,事先融化

3顆蛋,室溫

1杯牛奶

1-1/2茶匙鹽

1杯低筋麵粉

一點點用來瑪芬模的奶油

糖霜材料:

2/3杯糖

1茶匙肉桂粉(ground cinnamon)

4大匙無鹽奶油,融化

 

1. 烤箱預熱華氏400度,瑪芬模抹上奶油。將融化的奶油、蛋、牛奶、鹽加在一起拌個幾秒鐘,再加入麵粉拌個幾秒,拌到麵糊滑順沒有粉塊。

2. 將麵糊平均地倒入8、9格抹油的瑪芬模,每個模倒半滿或3/4滿,送入烤箱烤35分鐘,或直到色澤金黃。

3. 烤好後將麵包從烤箱取出,等至不燙手後,將麵包從瑪芬模取出。

4. 將糖和肉桂粉放入一只碗中加在一起,將麵包每一面都刷上融化的奶油,然後盡情地裹上混合肉桂粉的糖霜,待涼即可享用(如果像我一樣等不及的也可以馬上享用啦!)

P1260737-1.JPGP1260738-1.JPG 

 

廚房小筆記:

1. 做popover時,如果能夠事先將蛋和牛奶從冰箱拿出,讓他們回復到室溫,烘焙時麵包體會膨脹地更高更大。

2. 一開始將瑪芬模抹油時,奶油多用一點會更香。

3. 雖然做popover有專用的popover tin,但其實用瑪芬模就可以,我使用的是大型瑪芬模(jumbo muffin tin),也就是瑪芬的大小比一般瑪芬大,我只做了5個。

 

原文食譜

Sugared Puffs

For the puffs:

Softened unsalted butter, for greasing the pan

2 tablespoons butter, melted

3 large eggs, at room temperature

1 cup whole milk

1 teaspoon salt

1 1/2 teaspoons sugar

1 cup flour

For the sugar coating:

2/3 cup sugar

1 teaspoon ground cinnamon

4 tablespoons butter, melted.

 

1. Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.

3. Add the flour and whiz for 5 to 8 seconds, just until smooth.

4. Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.

5. Bake for 35 minutes, until the puffs are deep brown.

6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack. 

Makes 9 puffs.

MARCH 15, 2009:"RECIPE REDUX, 1966: MAIDA HEATTER'S POPOVERS," BY AMANDA HESSER. RECIPE ADAPTED FROM DAVID LEBOVITZ

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