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What is the result if the muffin batter sits around after mixing and is not baked right away?
Wiki User
∙ 12y ago
The glutton starts to develop from the flour and the raising agents ( baking soda and/or baking powder) starts to work.
Wiki User
∙ 12y ago
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If you made a batch of muffin that came out of the oven with strange knobby shapes what would you expect to be the reason?
The result of the strange muffin shape could have been a case of overmixing. Overmixing the muffin batter also causes toughness in the baked muffin, as well as long, elongated holes inside of them. This condition of holes is called tunneling. I hope this helps.
Is a Muffin a Agriculture?
No. Agriculture is producing food - like crop farming.A muffin is the result of cooking.
What is the result of mixing vibgyor?
the result is w
What effect does the amount of stirring have on the quality of a muffin?
AnswerAll you need to do is mix the ingredients so the flour and other ingredients are well blended. Scrape the sides of the bowl with a spatula to get any flour that may have stuck to the side of the bowl. Other than that you can stir until the cows come home and you'll have flattened muffins.AnswerSomething called "tunneling" will result if the batter is over mixed. This is when you get holes and hollow spaces in your muffins while baking, hence, the flat muffin syndrome.That is exactly what I would have doneAnswer:The primary leavening in muffins is baking powder/ soda. (Dependent on the style of muffins) The technical term for mixing any dough is "machining". This term is used by many bakers and is used in professional cook books as something not to do when preparing muffins, biscuits and the like.The reason is simple; the leavening is metered according to the amount of water used. The method of incorporating the moisture to the dry ingredients is "folding" to the point that the moisture is absorbed. The truth is that the water is never completely absorbed until the cooking phase. The leavening needs to absorb the water slowly to allow a "timed release" of the power of the leavening in conjunction to the heat of the oven. If the dough is over "machined", the leavening is forced to absorb the liquid faster preventing it to rise in the oven. The "holes" mentioned above is due to the leavening acting too fast causing pockets of air. (you will probably notice that the end resulting muffin is very dry too)A good tip: mix the dry ingredients thoroughly first with a wire whisk before the introduction of any fluid.Answer:Another effect of stirring is the development of the gluten in the flour. Tough, chewy muffins (and pancakes) are (usually) the result of over mixing. Hence the admonition to "fold" the wet into the dry, to a "just mixed" consistency. In practice, stop mixing just before the batter is "completely mixed" and the last few bits of manipulation to get the batter into the cups and scraped off the side of the bowl will provide the last three or four strokes needed to complete the mixing. If you pay attention you will note a slightly different consistency to the last muffin filled from the first muffin filled. A typical stopping point is when a few small, pea sized clumps of unmixed flour remain in the batter. A smooth, lump free batter is too far gone for a light muffin. Light touch, light touch, light touch; that is the muffin mantra.Answer:Proper mixing is needed in muffins to achieve a pebble crust. Some batter require less mixing but in muffins takes not more than 25 stroke to have a good quality.
Can you use a food processor to mix a cake?
You can, but using a food processor means that the batter does not get the same amount of air incorporated into it as you would if you were hand mixing. This can result in some rock-like cakes.
What is the result of mixing cyan and yellow pigments?
Green.
Is mixing the same as amplitude modulation?
No, mixing is adding two signals together, modulation is more like multiplying two signals. IN mixing, the result has the same frequencies as the input signals. In modulation, the result is the sum and difference frequencies.
Is the result of mixing NaCL and AgNO3 a element or compound?
compound
Genetic mixing of genes that result from crossing-over?
Recombination is the genetic mixing of genes that result from crossing over.
What are the differences in the process of mixing versus folding?
Mixing involves combining different ingredients together with a beater, electric mixer, wire whip or even just a fork. The goal is to blend them completely together. If a recipe calls for something to be "folded"in, then you're trying to gently combine different ingredients. A recipe may tell you to beat cream or egg whites till fluffy and fold them in to the rest of the batter. Add the fluffy ingredients to the batter and then, with a rubber spatula, slide it to the bottom of the batter and "fold" the batter over the whipped ingredients. Turn the bowl and continue gently folding the batteruntil you have incorporated the lighter ingredient. By folding instead of mixing, you won't break down the delicate, whipped ingredient and the result will be a lighter, fluffier batter.
What is the result of mixing re and green colors?
Either you get Dark Blue or Black mixing red and green makes brown
Mixing Red and yellow?
Mixing the colors red and yellow will result in the color orange.
