沖繩黑糖脆粒鬆餅
Crunchy Topped Okinawa Brown Sugar Muffin

【製作鬆餅脆粒】

1. 將雪凍的牛油切粒，加入低筋麵粉、沖繩黑糖、黃糖和肉桂粉，放進攪拌機内拌勻。

2. 用手輕輕地捏開黏在一起的粉團後，放在冰格裏冷凍30分鐘。

【製作鬆餅麵糊】

1. 將低筋麵粉、梳打粉和泡打粉過篩。

2. 將放在常溫的牛油拌至軟滑，分2-3次加入砂糖和黑糖拌勻。

3. 將砂糖某程度上拌勻後，加入葵花籽油拌勻。

4. 將放在室溫的蛋液分幾次倒入拌勻。

5. 加入鹽、雲呢拿香油和酸忌廉拌勻。

6. 在碗中加入鹽和檸檬汁後，用打蛋器拌成酪漿。

7. 一邊在⑤的鬆餅麵糊中加入⑥的酪漿，一邊拌勻。

8. 加入①的已過篩的鬆餅麵團材料拌勻。

9. 把入爐鬆餅紙杯放在鬆餅焗盤裏，用雪糕杓把鬆餅麵糊倒入入爐鬆餅紙杯中。

10. 在鬆餅麵糊上加上之前製作的脆粒。

11. 在預熱成190℃的焗爐中，用180℃焗18分鐘。 ※請根據自己的焗爐來調整温度及時間

[Making cruncy topping]

1. Blend flour, light brown sugar, Okinawa brown sugar, cold butter, and cinnamon powder in a food processor.

2. Gently press the mixture by hand to create small crumbs, then place in a freezer for 30 minutes.

[Making muffins]

1. Shift cake flour, baking powder, and baking soda.

2. Mix unsalted butter until soft and smooth, then mix in white sugar and Okinawa brown sugar in 2-3 batches.

3. Once the sugar is mixed to a certain point, add sunflower oil.

4. Add the egg at room temperature in small portions, mixing in a little at a time.

5. Add salt, vanilla extract, and sour cream, and mix.

6. In a separate bowl, pour in milk and lemon juice, and mix with a whisk to make buttermilk.

7. Gradually add the buttermilk from ⑥ to the muffin batter from ⑤ while mixing.

8. Add the shifted powder from ① and mix.

9. Place muffin cups in a muffin pan, and pour the dough into the muffin cups using an ice cream scoop .

10. Place the cruncy topping on the muffins.

11. Preheat the oven to 190°C, then bake at 180°C for 18 minutes.

*Please adjust the temperature and time according to the oven specifications.