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牛油果藍莓麥芬

牛油果藍莓麥芬的做法
7.0 综合评分 65 人做过这道菜收藏
熊猫与四月的厨房
熊猫与四月方子参考了GIMMESOMEOVEN，改动较大。
我個人覺得味道OK，口感上並不比黃油差。牛油果的脂肪80％都是不飽和脂肪酸，沒有膽固醇，健康程度可是黃油完全不能比的，給小朋友吃也不用擔心，不愛吃牛油果的豌豆小妹子瞬間消滅一個妥妥的。

藍莓完全可以多多加，吃到的都是驚喜！
方子可以制作6個麥芬杯。

因爲各品牌酸奶酸度不同，糖量我一般就是50-60之間調整，放心不會很甜。
酸奶要使用厚厚的希臘酸奶，實在沒有的話，用一般酸奶要減量，並增加烘烤時間。

良心忠告：心理上排斥牛油果的，千万别试答应我！就算做出花来它也是牛油果！「哥就是这么屌?_? 」口感可以模仿，但味道上多少会不同于黄油，又想要健康又要味道一样，臣妾做不到！
另外，成品晾涼後密封冷藏保存，盡快食用。

----------叮！看這裏-----------

有些廚友反應內部會有點濕濕的，還是再說一下，酸奶我用的是很厚的自制酸奶或者希臘酸奶，如果你是用那種超市賣的液體酸奶，面糊就會變很稀，因爲各品牌的酸奶濃稠度都有差異，我沒辦法給一個准確的量，我覺得加完酸奶之後，面糊呈現厚重糊狀、流動性不強就可以了，那種提起來流動的很順暢的就是稀了，所以即使烤熟了內部也是濕的，需要增加面粉量調整面糊稠度(當然口感會有影響)。所以一定要用濃稠型的半凝固酸奶。

不能用液體酸奶！不能用液體酸奶！不能用液體酸奶！重要事情說三遍！！！

用料

中筋粉	100克
泡打粉	4克
牛油果(中等個頭)	1個
雞蛋（大號）	1個
糖	55克
鹽	2克
濃稠型(半凝固狀)酸奶	50克
新鮮藍莓	半盒～一盒（隨意）

牛油果藍莓麥芬的做法

牛油果去皮去核，用勺子攆成泥。
加入鹽、糖、酸奶和鸡蛋，搅拌均匀。
如果有料理棒的，可以在這一步進行打碎處理，變成很細膩的牛油果糊。
篩入泡打粉和面粉，刮刀Z字型拌勻即可，不要過度攪拌。
面糊有點厚，用勺子轉移比較方便。
先在模具裏裝入一半面糊，放入幾個藍莓，壓一壓，然後倒入另一半面糊，表面再放上幾顆藍莓。藍莓多多的，成品口味會更好。
面糊裝到模具的8分滿就好了。
烤箱中層175度，20分鍾。
牙签插入带不出面糊就是熟了哦。不用过度上色，绿绿的样子萌萌哒(???? ?? ????)????

小貼士

为什么是中筋粉呢？短时间内面糊是不会产生筋度的（当然你不能使劲一直搅对吧），所以完全可以放心，如果一定说区别，中筋粉会比低粉口感稍稍扎实一点，可能老外喜欢这样的麦芬口感，所以习惯用低粉的也请随意。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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