Pastry Foundations - Muffin Method

00:06:02
https://www.youtube.com/watch?v=ZLgVuz4PuDM

Resumo

TLDRThe video provides a step-by-step guide on how to make muffins using the muffin method. It involves using two separate bowls, one for dry ingredients like flour, sugar, salt, and baking powder, and one for wet ingredients, including eggs, oil, melted butter, and milk. The dry ingredients are mixed first until lumps disappear, and a well is made in the center for the wet ingredients. The eggs are beaten slightly before adding oil and melted butter gradually. All wet ingredients should be at room temperature for better incorporation. The wet mixture is combined with the dry ingredients carefully, avoiding overmixing to prevent tough muffins or tunneling. Blueberries are then folded into the batter. The prepared batter is scooped into a muffin tin lined with papers or a greased pan. The muffins can be topped with sugar or extra berries before being baked at 400°F until they spring back to touch or a skewer comes out clean.

Conclusões

  • 👩‍🍳 Use the muffin method by mixing dry and wet ingredients separately.
  • 🥚 Beat the eggs slightly for better incorporation.
  • 🧈 Ensure all ingredients are at room temperature to avoid butter becoming solid.
  • 🚫 Avoid overmixing to prevent tough muffins and tunneling.
  • 🫐 Carefully fold blueberries into the batter after mixing.
  • 🎛️ Bake muffins in a preheated 400°F oven for the best results.
  • 🧁 Use muffin papers or grease the tin lightly if not using papers.
  • 🤏 A few lumps in the batter are acceptable as long as dry ingredients are mixed.
  • 🍽️ Garnish muffins with sugar or extra berries before baking for a decorative touch.
  • 📏 Test muffins for doneness by touch or using a skewer.

Linha do tempo

  • 00:00:00 - 00:06:02

    This segment details the process of making muffins using the muffin method. It involves using two separate bowls for dry and wet ingredients, respectively. The dry ingredients include flour, sugar, salt, and baking powder, which are stirred until no lumps remain. A well is then created in the center of the dry mix for the wet ingredients. The wet ingredients are combined in another bowl, starting with beating eggs, adding oil, melted butter, and milk gradually to avoid chilling the butter. Both mixtures are kept at room temperature to blend smoothly. The wet ingredients are poured into the dry ingredients and gently stirred to avoid over-mixing, which can cause a tough texture or tunneling in muffins. Blueberries are gently folded into the mix before portioning the batter into lined muffin tins. Muffins are then garnished with sugar or extra berries before baking at 400°F to ensure a quick rise and proper baking. Tips include ensuring the oven is not too hot or too cool and checking doneness with a touch or a skewer.

Mapa mental

Vídeo de perguntas e respostas

  • What is the muffin method?

    The muffin method is a technique where dry and wet ingredients are mixed separately before combining them to make muffins.

  • Why do you need to beat the eggs first?

    Eggs are beaten first to break them up and allow for better incorporation with the other ingredients.

  • What happens if you overmix the muffin batter?

    Overmixing can make muffins tough or cause tunneling during baking.

  • Why should ingredients be at room temperature?

    Ingredients should be at room temperature to ensure they incorporate well, avoiding butter chips and ensuring a uniform batter.

  • What is tunneling in baking?

    Tunneling refers to the formation of unwanted holes in baked goods, caused by overmixing, resulting in a coarse texture.

  • How can you tell if muffins are done baking?

    Muffins are done when they spring back when touched or when a skewer inserted comes out clean.

  • What should the oven temperature be for baking muffins?

    Muffins should be baked in a 400°F oven for proper rise and color.

  • Can you bake muffins without paper liners?

    Yes, but you need to lightly grease the pan to ensure muffins can be easily removed.

  • Should the muffin batter have lumps?

    It's okay to have a few lumps as long as all dry ingredients are properly incorporated.

  • How should you prepare the muffin tin?

    Line it with muffin papers or grease the pan lightly if not using papers.

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  • 00:00:03
    [Music]
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    I'm going to demonstrate how to make
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    muffins using the muffin method I'm
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    going to use two bowls for this method
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    and put my dry ingredients in one bowl
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    flour my
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    sugar salt and baking powder
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    and then I'm going to stir these with a
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    whip and make sure that they're fully
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    Incorporated and I have some lumps so
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    I'm going to go ahead and continue to
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    stir it and make sure all the
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    lumps are gone so I don't have little
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    lumps of flour in my
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    mix there that looks pretty good and I'm
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    going to make a little well in the
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    center for my wet ingredients in the
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    second bowl I'm going to combine all of
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    my wet ingredients start with the eggs
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    so I can beat them just a little bit
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    break them up for the other ingredients
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    to combine with
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    them the eggs are beaten and I'll go
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    ahead and add a little bit of
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    oil my melted butter I'm going to add
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    slowly so I don't get little chips of
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    butter in it
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    all of the wet ingredients are at room
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    temperature so they'll be able to
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    incorporate well with the butter imagine
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    having cold eggs hit the butter you'll
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    have little chips of butter that don't
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    combine into your mix fully I add a
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    little bit of milk and I'm going to add
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    that slowly while I'm you whipping the
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    mixture
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    also so it doesn't chill the
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    butter once the wet ingredients are
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    combined I'm going to add them all at
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    once in the well I've made in the dry
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    ingredients if I add half the mixture
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    and begin to stir it I'm going to have
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    lots of
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    lumps I'm going to start in the middle
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    of the mix and just start stirring the
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    wet into the dry ingredients and as I go
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    around I bring a little bit of the dry
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    ingredients into the center and just
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    keep incorporating
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    it from the sides into the center the
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    trick with muffins you don't want to
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    over mix them or they're going to be
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    tough or you can get something known as
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    tunneling when they bake you don't want
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    that you want a nice fine grain to your
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    muffin so I'm going to continue to mix
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    these muffins just until it's all
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    combined you may have a few little lumps
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    at this point but you know that you've
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    taken the time to combine all your dry
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    ingredients so you know you're not going
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    to get little lumps of salt or baking
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    powder in it so I'm going to mix it just
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    until all the flour is has disappeared
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    from the
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    sides a few more
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    rounds and I've got
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    it that looks well combined I don't want
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    to over mix
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    it now to add the blueberries to the mix
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    so in they
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    go so I'm just going to fold it in I'm
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    not trying to do a bunch more mixing at
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    this point I've already mixed it I'm
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    just combining the
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    blueberries that looks good and now I'm
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    going to line my pan with some muffin
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    papers and scoop the
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    muffins now I'm lining my muffin
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    tin with papers you don't have to use
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    papers if you choose not to use papers
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    you need to grease the p P lightly so
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    you'll be able to get the muffins
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    out now I'm going to go ahead and scoop
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    these that seems to be the most
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    convenient way to do it since uh muffin
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    mix is a thick
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    mix I like to garnish the tops of the
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    muffins with a little bit of sugar to
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    give them a little bit of shine you
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    could also drop a few more berries in
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    the top of the muffin for garnish just
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    so everyone knows that they're blueberry
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    muffins
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    we don't want them to be confused with
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    apple muffins or corn muffins that's for
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    sure and these are going to be baked at
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    a four in a 400° oven so they'll get a
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    quick rise and great color on top and uh
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    you bake them just until they spring
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    back when touched on top or you can
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    stick a skewer in one of the muffins
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    toward the center of the pan and if that
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    comes out clean you know they're done if
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    you bake them in too hot of an oven
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    they'll Brown quickly on top before the
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    batter is completely baked in the center
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    too low of an oven they won't rise
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    quickly they'll kind of spread out on
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    top like little pancakes and they could
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    be very dry so make sure you bake them
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    in a hot oven and keep an eye on them
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