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How well should you mix liquid ingredients with dry ingredients when using the muffin method of mixing?
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∙ 9y ago
a baker
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∙ 12y ago
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Muffin method of mixing?
The muffin method of mixing is used to control the gluten in breads, pancakes, and muffins. First you mix dry ingredients together, then mix all the liquids together separately. Next you pour the wet ingredients into the dry ingredients, mix and bake.
What is the difference between the muffin method and the biscuit method?
in the muffin method you include the fat with the liquids , in the biscuit method you cut the fat (cold) into the dry ingredients. Also, in the biscuit method, you have to knead the dough, roll it and cut it
What is the difference between the biscuit methods and muffin method?
in the muffin method you include the fat with the liquids , in the biscuit method you cut the fat (cold) into the dry ingredients. Also, in the biscuit method, you have to knead the dough, roll it and cut it
What is the muffin mathod?
The muffin method is to combine your dry ingredients (flour, sugar, baking powder...) in one bowl, and your liquids (milk, oil, eggs...) in another, and then add the liquids to the dries all at once. You mix with a wooden spoon until the ingredients are just combined, and it might be a little lumpy, but over mixing makes it tough. This method is used for most muffins and a lot of quick breads, coffee cakes, that sort of thing.
How does over mixing and under mixing affect sponge cake to muffin?
how does over mixing and under mixing affect butter cake
Is cornstarch and corn muffin mix the same thing?
No, corn muffin mix probably have all the ingredients to make a muffin and cornstarch is just a starch added with a little bit of liquid to thicken a soup, sauce etc kinda like flour
What are the difference ingredients used for cupcakes and muffin?
you can use squashed banana as a flavoring muffin.
What example is a muffin mixture method?
first sift all the dry ingredients then all the wet ingredients separetly (sugar included) then mix wet and dry ingredients barely until it is moist remember do NOT over mix, the batter should be slightly lumpy have fun :)
Why are muffins stirred just enough to dampen the dry ingredients?
If you work flour, stir it, knead it, it activates the gluten and can make things tough. By just mixing it enough to moisten, a muffin will be tender like it is supposed to be.
What is the method for muffins?
How to make them or a specific recipe? How to, put all the dry ingredients in a bowl, make a well in the center, add the liquid to the center and stir just until the two are mixed. Don't try and get all the lumps out. Spoon into muffin tin and bake. If you want a recipe, just message me back.
Why does the inside of my muffin become dry after baking?
Try just mixing the muffin mix until it is lumpy, not smooth. Sometimes, over-stirring the mix can contribute to dryness. Also, make sure you add the prescribed amount of liquid. If a large egg is recommended, make sure you have at least 1/4 c of egg (or egg plus liquid). I prefer to add milk rather than water.
What is a major disadvantage of the muffin method?
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