鹹味 英式鬆餅
在美國,很多小食店、包點店和咖啡店(如星巴克等),美式鬆餅都會製成相當大!無論是顏色、口味和質感均五花八門,包括有香蕉、藍莓、朱古力粒、葵花籽、罌籽等,選擇多樣化且應有盡有。鹹味的鬆餅亦逐漸受歡迎,更成為了早餐的一部分。此外,鬆餅亦可以在下午茶時進食,或配以沙律又立即成為一份簡單的午餐。廚師Karen為讀者設計了以下一款非常特別的火腿芝士鬆餅。
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烘焙名師Karen Bornarth(圖)現居於紐約布魯克林區,身兼位於紐約的法國烹飪學院麵包課程的導師及指導統籌,她也曾在土耳其的伊斯坦布爾烹飪學院擔任客席導師。當她加入法國烹飪學院之前,乃紐約Amy's Bread麵包店的夜更主管,並在紐約皇后區的工人培訓協會烘焙中心執教。Karen曾在納帕谷Greystone區的美國烹飪學院修畢包點烘焙證書課程,多年來活躍於美國包點廚師協會的事務,並為該會通訊編寫專欄《Life on the Bench》,又經常為《Martha Stewart》雜誌,撰寫有關飲食及其他題材的文章。 |
Editor's Note
「跟不少人一樣,對偏甜的外國鬆餅,興趣不大;Chef Karen特為讀者設計的火腿芝士鬆餅則例外,香鬆的鹹味小點,正合港人口胃。」
火腿車打芝士英式鬆餅 Ham and Cheddar Cheese Muffin

| 材料(份量:9個) | Ingredients (Yield:9 scones) | |
| 番茜 | 9克 | 9g parsley |
| 濃味車打芝士 (磨碎) | 75克 | 75g sharp Chedder Cheese, grated |
| 火腿 (切細粒) | 100克 | 100g ham, small dice |
| 雞蛋 (室溫) | 220克 | 220g eggs, room temperature |
| Dijon芥末 | 35克 | 35g Dijon Mustard |
| 牛油 (軟) | 85克 | 85g butter, soft |
| 鹽 | 3克 | 3g salt |
| 胡椒 | 1.5克 | 1.5g pepper |
| 麵粉 | 150克 | 150g All-purpose Flour |
| 發粉 | 15克 | 15g baking powder |
製法
看圖即煮/Method
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1. 在鬆餅烤模裏放上標準尺寸的紙杯模或塗上牛油及撒上麵粉。焗爐預熱至攝氏220℃(華氏425℉或煤氣7度)。
Line standard-size muffin tins with papers or butter and flour the tins. Preheat the oven to 220℃ (425℉ or Gas Mark 7).
Line standard-size muffin tins with papers or butter and flour the tins. Preheat the oven to 220℃ (425℉ or Gas Mark 7).

2. 將所有材料放在室溫下。讓牛油放室溫至軟。
Bring all of the ingredients to room temperature. Warm the butter to soften it.
Bring all of the ingredients to room temperature. Warm the butter to soften it.

3. 切碎番茜,刨碎芝士,切火腿粒。
Mince the parsley. Grate the cheese and dice the ham.
Mince the parsley. Grate the cheese and dice the ham.

4. 篩勻鹽、胡椒、麵粉和發粉。
Sift together the salt, pepper, flour and baking powder.
Sift together the salt, pepper, flour and baking powder.

5. 將雞蛋、芥末和牛油同放在一大碗內。
Place eggs, mustard and butter all into a mixing bowl.
Place eggs, mustard and butter all into a mixing bowl.

6. 用KitchenAid型攪拌機的攪棒或用手動攪拌器,拌勻雞蛋、芥末和牛油直至幼滑但不起泡。
In a KitchenAid-style mixer with the paddle, or by hand using a whisk, combine the eggs, mustard and butter until well-blended but not foamy.
In a KitchenAid-style mixer with the paddle, or by hand using a whisk, combine the eggs, mustard and butter until well-blended but not foamy.

7. 加入篩好的麵粉等乾材料(如用手攪拌,可用橡皮刮刀或木匙),然後攪至七成糊狀,即是在麵糊裏仍見到少許麵粉。
Add the dry ingredients (if mixing by hand, use a rubber spatula or a wooden spoon) and incorporate them just 3/4 of the way. You should still see a streak of flour or two in the batter.
Add the dry ingredients (if mixing by hand, use a rubber spatula or a wooden spoon) and incorporate them just 3/4 of the way. You should still see a streak of flour or two in the batter.

8. 加入番茜、芝士和火腿,攪勻便可。
Add the parsley, cheese and ham and mix just to incorporate.
Add the parsley, cheese and ham and mix just to incorporate.

9. 將麵糊倒進已預備好的鬆餅烤模裏,每個烤模只倒三分之二滿。
Deposit batter into prepared muffin tins. The tins should be about two-thirds filled.
Deposit batter into prepared muffin tins. The tins should be about two-thirds filled.

10. 焗22至25分鐘。完成後,鬆餅會帶點彈手的感覺。
Bake for 22 to 25 minutes. When done, the muffins should feel slightly springy to the touch.
Bake for 22 to 25 minutes. When done, the muffins should feel slightly springy to the touch.

11. 鬆餅留在烤模中降溫10分鐘,然後取出放在鐵架上,完全涼後才進食。
Allow muffins to cool in the tins for 10 minutes, then remove and transfer to a cooling rack. Allow to cool completely berfore eating.
Allow muffins to cool in the tins for 10 minutes, then remove and transfer to a cooling rack. Allow to cool completely berfore eating.

12. 用保鮮紙包好的鬆餅可以在室溫下存放1至2天,或用雙層保鮮紙包好放在冰箱急凍,可存放1個月。
Store the muffins in plastic at room temperature for 1 or 2 days, or freeze them double-wrapped in plastic, for up to one month.
Store the muffins in plastic at room temperature for 1 or 2 days, or freeze them double-wrapped in plastic, for up to one month.


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