香草樱桃松饼 Cherry Vanilla Muffins

材料
无盐牛油130克、细糖120克、香草精8克、蛋黄20克、鸡蛋100克、牛奶100毫升、低筋面粉170克、杏仁粉50克、发粉10克、盐1克
130g Unsalted butter, 120g caster sugar, 6g vanilla essence, 20g egg yolk, 100g whole egg, 100g milk, 170g cake flour, 50g almond powder, 10g baking powder, 1g salt

饼酥材料
牛油、低筋面粉及白糖各30克
30g butter, 30g cake flour, 30g sugar

饼酥做法
把奶油，面粉及糖混合成粗沙状即可。
Rub in the butter, flour and sugar till sandy texture.

糖煮樱桃做法
把125克的小樱桃加38克白糖煮滚。以3克栗米粉水勾芡，凉透才用。
Boil 125gm of frozen Morello cherries with 38gm of sugar. Thicken with 3g corn starch solution. Cool before using.

做法
1.把面粉，发粉及盐筛过。
1.Sift the flour, baking powder and salt.

2.把牛油，白糖及香草精搅拌至发起。慢慢加入鸡蛋和蛋黄。（图1）
2.Cream butter, sugar and vanilla essence, slowly add in the egg and yolk mixture.(pic 1)

3.加入面粉和杏仁粉。慢慢加入牛奶，搅拌均匀。
3.Fold in the flour mixture and almond powder into the batter.Pour in the milk slowly.

4.把混合料倒入模具里，挤入糖煮樱桃，然后铺上饼松料。（图2-6）
4.Pipe into mould. Pipe the cherry compote into the muffin and top with crumble.(pic 2-6)

5.放入预热至160℃的烤炉里烤30分钟。
5.Bake in preheated oven at 160℃ for 30 minutes.

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