迷你南瓜蛋糕甜甜圈–Mini Pumpkin Cake Doughnuts

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周日早上外面白雪皑皑

但是阳光明媚

一家人一起喝着热咖啡

品着这松软可口的迷你南瓜蛋糕甜甜圈早餐

美好的一天开始了

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一次你能吃几个?

我儿子嚷着要吃十个

明显的眼大肚皮小

最后吃了五个下去!!

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冬天最令孩子们开心的就是可以出去滑雪

我家后院是个大斜坡–天然的滑雪场

前几天终于又下了一场大雪

我家大小孩子早就坐不住了

吃完早饭

这不就出动了

2013_02_24

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穿着滑雪裤出去

感觉跟秋菊一样

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儿子说

爸爸妈妈挤扁我吧!

然后自作一副可怜样儿

不挤白不挤

看照片觉得好笑呢

本来就一瘦猴子

挤在中间都快没影了,哈哈哈

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     最近淘了不少小东西,包括餐具和烤模,我都陆续让它们上来露个脸。呵呵!这迷你甜甜圈的烤盘也是其中之一,特便宜,买回来就激动啊,想让它冒个泡。无意中找到的这个配方,刚好家里有很多冷冻的南瓜泥准备消灭,所以趁着星期天起得早,做吧!这方子材料做法都简单,基本上没有难度,就是喜欢甜甜圈圆圆胖胖可爱的样子,而且还迷你的,拿在手上迷人啊。这方子叫南瓜蛋糕甜甜圈和传统的有些不一样,口感很松软轻盈滋润,如果你不喜欢太甜,可以不用裹外面一层肉桂糖,吃起来就像南瓜蛋糕一样。

 ********************迷你南瓜蛋糕甜甜圈的制作********************

Adapted from:King Arthur Flour

材料:

  • 植物油 1/2 杯
  • 鸡蛋 3 个
  • 白糖 1又1/2 杯
  • 南瓜泥 1又1/2 杯
  • 南瓜派香料 1又1/2 茶勺 或者混合肉桂粉3/4茶勺,豆蔻粉1/4茶勺,姜粉1/4茶勺
  • 盐 1又1/2 茶勺
  • 泡打粉 1又1/2 茶勺
  • 面粉 1又3/4 杯加2 大勺

表面装饰:

  • 肉桂糖 3 大勺(肉桂糖制作1/2 杯白糖混合1 大勺肉桂粉)

做法:(我用的迷你甜甜圈烤盘和迷你玛芬烤盘。可以做迷你甜甜圈或迷你玛芬48个左右,如果你没有足够的烤盘要烤几次,或用普通甜甜圈或玛芬盘可以烤12到15个)

  1. 烤箱预热350F/180C. 烤盘抹油。
  2. 混合打发植物油,鸡蛋,白糖,南瓜泥,南瓜派香料,盐,泡打粉直到平滑。
  3. 加入面粉混合均匀。加入准备好的烤盘,3/4满。迷你甜甜圈入烤箱烤8-10分钟,普通甜甜圈盘和迷你玛芬烤13-15分钟,普通玛芬盘烤约23-25分钟。不论哪种烤盘,都可以用牙签插入测试,不粘就好了。
  4. 冷却几分钟后,松动烤盘四周,将甜甜圈放网架冷却至温热,混合好的肉桂糖倒入一个袋子里,放入甜甜圈,密封,晃动袋子让肉桂糖沾满甜甜圈表面。如果是玛芬可以直接撒在玛芬表面。

pumpkin cake doughnuts 

Adapted from:King Arthur Flour

Doughnuts
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons flour
Coating

Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans.If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.

9) Cool completely, and wrap airtight; store at room temperature for several days.

Yield: 12 doughnuts or 15 muffins.

Notes:

I used mini doughnuts pan, baked about 8 mins, can make about 48 mini doughnuts, if you use mini muffin pan , bake about 13-15mins.

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