A couple of days ago I prepared the bread dough of my Herb and Cheese Focaccia with my newly purchased Danish dough whisk. Last night I tried to mix my muffin batter with it. Again I was very satisfied with the quick and even mixing result! The muffins were actually my Double Chocolate Muffins but with mini marshmallows, chopped nuts and mini M&M’s added. I doubled the recipe as 6 muffins were always not enough. The M&M’s looked so nasty as most of them got discolored after baking. I simply took them out from the surface and replaced with new ones. I would switch back to my Ghirardelli 60% dark chocolate chips next time
EC前幾天用新添置的Danish dough whisk攪拌芝士意大利香草包麵糰，昨天則用它來預備鬆餅，麵糊攪拌得既快速又均勻，EC對此十分滿意呢！鬆餅配方來自特濃朱古力鬆餅，EC在內加了迷你棉花糖、果仁碎和M&M’s迷你入爐朱古力豆。六個份量實在不夠吃，所以今次來個雙倍份量，鬆餅出爐後表面的M&M’s大部分都退色了，變得十分嚇人，EC要把它們除掉然後補上新的，下次EC一定會用回Ghiradelli 60%黑朱古力粒！
Rocky Road Muffins
石板街鬆餅
Makes 12 muffins
12個份量
Ingredients
(A)
240 g all-purpose flour
60 g unsweetened cocoa powder (I used Ghirardelli)
3 tsp baking powder
1/2 tsp baking soda
1⁄2 tsp salt
1/2 cup walnut or pecan halves, coarsely chopped
1/2 cup dark chocolate chips, plus a few for sprinkling after baking (I used mini M&M’s baking bits this time)
1/2 cup mini marshmallow, cut in half, plus a few for sprinkling after baking
(B)
240 g minus 1 Tbsp milk
1 Tbsp white vinegar or lemon juice
60 g granulated sugar
60 g brown sugar
100 g grapeseed oil
2 large eggs
1 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
材料
(A)
中筋麵粉 240克
無糖可可粉 60克 (EC用 Ghirardelli無糖可可粉)
泡打粉 3茶匙
梳打粉 1/2茶匙
鹽 1/2茶匙
合桃或山合桃(切粗粒) 1/2杯
入爐黑朱古力粒(EC用M&M’s迷你入爐朱古力豆) 1/2杯，另加少量洒面用
迷你棉花糖(切半) 1/2杯，另加少量洒面用
(B)
牛奶 240克減去1湯匙
白醋或檸檬汁 1湯匙
細砂糖 60克
黃糖 60克
葡萄籽油 100克
大蛋 2隻
雲尼拿醬或純雲尼拿香油 1茶匙
註：EC用的大蛋每隻淨重約50克
Directions 做法
Preheat oven to 425°F/215°C. Line muffin pan with paper liners. Set aside.
焗爐預熱425°F/215°C，鬆餅模內放紙模備用。
Combine and sift (A) in a mixing bowl. Mix well and make a well in the center. Set aside.
材料 (A) 混合過篩放入大碗中，將粉往周圍撥成粉牆狀備用。
Make buttermilk by combining milk and white vinegar in another bowl. Let stand for 5 minutes (mixture will start curdling). Whisk in the rest of the ingredients in (B) until well combined. Add wet ingredients (B) to the dry (A). With a spatula (I used a Danish dough whisk), gently fold until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense muffins.
另一大碗內放牛奶，加入白醋拌勻後靜置五分鐘做成buttermilk (混合物會開始出現結塊)，倒入餘下(B)材料充份拌勻後倒在乾料(A)的粉牆中央，用膠刮(EC用Danish dough whisk)輕輕拌至剛無粉粒，麵糊應呈結塊狀並不順滑，切勿過度攪拌，否則鬆餅會變得又實又硬。
Spoon batter into the pan. Bake at 425°F/215°C for 5 minutes. Then reduce oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of muffin comes out clean, about 10 to 12 minutes more for my oven. Please adjust time and temperature setting according to your oven’s performance.
將麵糊分配入模，放入425°F/215°C焗爐五分鐘後降溫至375°F/190°C，繼續焗至竹籤插入鬆餅中央取出不沾麵糊，EC家中焗爐約需多焗十至十二分鐘，請自行依焗爐性能調整時間及爐溫。
Remove pan from oven and immediately press a few marshmallow pieces and chocolate chips onto the tops of the warm muffins for looks. Cool in pan for 5 minutes before transferring muffins to a wire rack to cool. Best serve warm.
取出後趁熱把棉花糖及朱古力粒按在鬆餅表面作裝飾，讓鬆餅在模內待五分鐘後可取出轉到鋼架放涼, 趁暖吃。
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