tThe third technique we are learning is the muffin method, the key take away from this is NOT TO OVERMIX! You should have bits of flour and dry bits, muffins should be tender, the gluten not overmixed. I find the easiest way to mix muffins is to use a fork and nothing else; spoons, whisks or wooden spoons, it's just too tempting to keep stirring. The other thing to keep in mind- the fat is liquid with muffins; cookies, softened butter and scones the fat is hard (solid/frozen). Today we made mixed berry muffins, we cut the recipe in 1/2 as it made 8 large muffins and we needed 6 smaller ones. The recipe also starts with the oven at 500F and is reduced to 400 once you put the tray in. Do Not Forget!
Later this week we will be making Morning Glory Muffins (healthy carrot cakes) and you will be choosing a muffin recipe to make on Thursday. I know many of you are trying to figure out what to put on your websites, you need to include the recipe, the technique and what you learned from the lab (good or bad). If you wish to do one big long post regarding muffins, you may. The Kitchen breaks down the differences between muffins and cupcakes, please read through the article and put the information into your own words. You are not limited to this site, however I do know you will google the question and you will be taken to TheKtchn site.
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