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    Project 2

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    Khánh Tô Minh
    This document provides instructions for making perfect muffins. It outlines the muffin mixing method, lists some top selling muffin flavors, and describes the key processes involved - weighing ingredients, mixing, portioning batter, baking, cooling, removing muffins from the pan, and serving. The goal is tender muffins using the muffin method for minimal mixing to avoid toughness. Portioning with a scoop ensures uniform muffins that bake evenly. Muffins should cool in the pan for 5 minutes before transferring and cooling further on a rack.

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    Project 2

    Uploaded by

    Khánh Tô Minh
    31 views3 pages
    This document provides instructions for making perfect muffins. It outlines the muffin mixing method, lists some top selling muffin flavors, and describes the key processes involved - weighing ingredients, mixing, portioning batter, baking, cooling, removing muffins from the pan, and serving. The goal is tender muffins using the muffin method for minimal mixing to avoid toughness. Portioning with a scoop ensures uniform muffins that bake evenly. Muffins should cool in the pan for 5 minutes before transferring and cooling further on a rack.

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    This document provides instructions for making perfect muffins. It outlines the muffin mixing method, lists some top selling muffin flavors, and describes the key processes involved - weighing ingredients, mixing, portioning batter, baking, cooling, removing muffins from the pan, and serving. The goal is tender muffins using the muffin method for minimal mixing to avoid toughness. Portioning with a scoop ensures uniform muffins that bake evenly. Muffins should cool in the pan for 5 minutes before transferring and cooling further on a rack.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    31 views3 pages

    Project 2

    Uploaded by

    Khánh Tô Minh
    This document provides instructions for making perfect muffins. It outlines the muffin mixing method, lists some top selling muffin flavors, and describes the key processes involved - weighing ingredients, mixing, portioning batter, baking, cooling, removing muffins from the pan, and serving. The goal is tender muffins using the muffin method for minimal mixing to avoid toughness. Portioning with a scoop ensures uniform muffins that bake evenly. Muffins should cool in the pan for 5 minutes before transferring and cooling further on a rack.

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    Preparing Perfect Muffins

    Overview
    The muffin method is the mixing method to use when your recipe doesn’t contain much fat (and
    it is all in liquid form) to make sure your muffins, quick breads, and pancakes bake up nice and
    tender.

    Weighing Mixing Portioning

    Baking Cooling Depanning

    Serving

    Top Sellers
    Homemade muffins are so much better than anything at your corner cafe. From classics like
    blueberry to more elaborate ones like French toast, there are tons to choose from. The muffins
    that made this list span a wide variety of flavors and textures, so breakfast never needs to be
    boring again!
    1. Banana crumb muffins 1. Apple cinnamon muffins
    2. Lemon poppy seed muffin 2. Pumpkin muffins
    3. Chocolate chocolate-chip muffins 3. Streusel topped blueberry muffins
    Processes
    Weighing
    Know the weight of your mixing bowl before you start. Once
    you've mixed up your batter, put the bowl on the scale and weigh
    it. Subtract the weight of the bowl, to establish the weight of the
    batter.
    Do some simple arithmetic: divide the weight of the batter by the
    number of portions the recipe calls for (e.g., 12 muffins; 24
    cupcakes; 2 round cake layers).
    Scoop out that amount of batter for each muffin (or cake layer,
    etc.)

    Mixing
    It is very possible to overmix muffin batter. In fact, I’d guess that
    it happens more often than not in most cases. Most muffins are
    mixed using the muffin method, which incorporates all the wet
    ingredients into the dry ingredients all at once. This method is
    used to create the desired texture of muffins, but it also helps you
    get your batter made with minimal mixing to avoid toughness.

    Portioning
    My preferred method for portioning muffin batter is with a
    scoop. Many standard size muffins need about 3 tablespoons of
    batter per cup, so a 3-tablespoon scoop is the perfect tool for
    portioning and transferring the batter. All your muffins will be
    the same size, which is not only nicer looking but also important
    for making sure the muffins all bake evenly. It’s also a quicker
    and less messy method. Once you try it, I think you’ll be sold on
    doing it that way!

    Baking
    Bake in preheated oven for 20 to 25 minutes, until a toothpick
    inserted into center of a muffin comes out clean. Bake muffins at
    400° F for 15 to 17 minutes, or until a toothpick inserted in the
    center comes out with little to no crumbs. Let muffins cool in the
    pan for 5 minutes before transferring to a cooling rack. Serve
    warm

    Cooling
    As a general rule, allow muffins -- even those with fresh fruit --
    to cool inside the pan for a minimum of five minutes but no more
    than a half hour. Transfer the muffins from the pan to a baking rack and allow them to cool for
    an additional 10 to 15 minutes.
    If you cool the muffins in the tray for too long, the bottoms of the muffins will become soggy

    Depanning
    The muffin tray will still be hot! Protect your hands with hot
    pads or a dry towel when you remove the muffins from the
    muffin tray.
    Run a small knife or spatula around the sides of the muffin cups
    to loosen them from the muffin tray. Invert the muffin tray and
    pop the muffins out. Tap gently on the bottom of each muffin
    cup if necessary.

    Serving

    Offer to the reheat muffins for customers. Heat for 7 seconds in


    the microwave and serve on a plate.
    Otherwise, place the muffin in a white bakery bag.

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