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培根切达香草烤蛋玛芬

培根切达香草烤蛋玛芬
由 @ishowspeed 记录 | 有 3 位用户喜欢这种食物 | 有 0 位用户收藏了这种食物

营养成分表

每份 180 克

% 每日参考值基于 2000 千卡饮食

卡路里 310 kcal
16% DV
总脂肪 22.0g
34% DV
单不饱和脂肪9.8g
多不饱和脂肪3.2g
饱和脂肪8.0g
反式脂肪0.2g
总碳水化合物 8.0g
3% DV
膳食纤维0.5g
淀粉5.5g
糖2.0g
蛋白质 19.0g
38% DV
动物蛋白19.0g

关于

这道咸味烤蛋玛芬通常由鸡蛋、切达奶酪、培根和香草制成，一份约有三小个。整体属于高蛋白、低碳水餐点，脂肪含量中等偏高，适合关注生酮或低碳饮食的人群。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素22.0mcg73%
胆碱290.0mg53%
叶酸55.0mcg14%
烟酸2.4mg15%
泛酸1.8mg36%
维生素B20.6mg48%
维生素B10.2mg15%
维生素A260.0mcg29%
维生素B121.4mcg58%
维生素B60.2mg12%
维生素C1.5mg2%
维生素D2.4mcg12%
维生素E1.6mg11%
维生素K8.0mcg7%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜70.0mcg8%
铁2.1mg12%
镁18.0mg4%
磷290.0mg41%
钾240.0mg5%
硒32.0mcg58%
钠520.0mg23%
锌1.9mg17%

培根、切达奶酪与香草咸味烤蛋玛芬

前言


这些烤蛋玛芬以干净的风味与克制的质地为核心：柔嫩凝固的鸡蛋、煸出油脂的培根，以及风味鲜明的切达奶酪，共同融合于细嫩的蛋奶糊之中。香草提亮了整体的浓郁感，却不喧宾夺主；短时间烘烤则保留了细致而湿润的组织。趁热食用时，它们小巧、咸香、且风味精准。

配方要点


  • 菜品类别： 咸味烤蛋玛芬

  • 菜系或来源： 当代风格

  • 餐次类型： 早餐或轻食点心

  • 产量： 4 个玛芬

  • 每份重量： 每个 45 g

  • 准备时间： 10 分钟

  • 烹饪时间： 18 分钟

  • 总时间： 28 分钟

  • 难度： 简单


    • 设备


  • 4 连杯玛芬模

  • 小号搅拌碗

  • 打蛋器

  • 小煎锅

  • 烘焙刷

  • 细刨丝器


    • 食材


  • 40 g 培根，切成小丁

  • 5 g 油

  • 120 g 鸡蛋

  • 20 g 牛奶

  • 20 g 切达奶酪，细细刨碎

  • 4 g 绿色香草，切碎

  • 1.5 g 盐

  • 0.5 g 黑胡椒


    • 做法


  • 1. 将烤箱预热至 180°C。用油刷匀 4 连杯玛芬模的 4 个模杯，底部和侧面都要均匀涂抹，以便玛芬顺利脱模。

  • 2. 将培根放入小煎锅中，以中火加热，烹煎 4 至 5 分钟，期间偶尔翻动，直至油脂析出、培根微微上色。短暂放在纸上沥油，然后平均分入准备好的模杯中。

  • 3. 在碗中将鸡蛋、牛奶、盐和黑胡椒搅打至混合物刚好顺滑均匀即可。不要过度搅打；蛋奶糊应保持轻盈。

  • 4. 拌入切达奶酪和绿色香草，然后将混合物均匀倒在玛芬模中培根的上方，每个模杯加至接近满杯。

  • 5. 烘烤 16 至 18 分钟，直至玛芬鼓起，中心刚刚凝固，表面按起来有弹性，而中间仍带有轻微颤动。鸡蛋应当柔嫩，而非干硬。

  • 6. 出炉后在模具中静置 3 分钟。趁温热时小心脱模。


    • 摆盘与食用


    将玛芬趁热食用，可直接留在模具中上桌，或整齐摆放在小号拼盘上。成品质地应柔嫩且结构完整，表面可见上色的培根与融化的切达奶酪。作为一口大小、咸香集中的小点呈现即可，无需额外装饰。

    专业提示


  • 培根只需轻微煸香；若上色过深，会掩盖蛋香，并使最终口感发干。

  • 蛋奶糊只需搅打至混合即可。克制的搅打能保留更细致、更柔嫩的组织。

  • 一旦玛芬刚刚完全凝固就应立即出炉。余温会让中心继续熟成，而不会使质地变紧。
    • 生酮饮食低碳水饮食无麸质均衡饮食
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