以下是節錄:
Best Basic Muffin Recipe - Yields 12 muffins
Dry Ingredients: (equals 2 1/2 cups dry ingredients + 3 ½ teaspoons)
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Wet Ingredients: (equals 1 1/2 cups liquid + 1 cup of fruit if desired = 2 ½ cups total)
1 egg
1 cup milk
1/4 cup oil
Variations
Add-ins: (to be mixed into the batter)
1 cup chopped fresh or dried fruit or 1 cup thawed & drained frozen fruit
1 cup mashed banana
1 cup canned pineapple
1 cup shredded carrot
1/2 cup canned pumpkin or sweet potatoes
1 cup chocolate or peanut butter chips
1 cup shredded coconut
1/2 cup chopped nuts
2 Tbsp poppy seeds
Flavorings: (to be mixed into the batter)
1 teaspoon vanilla, almond, lemon or orange extract
1 Tablespoon finely grated lemon or orange zest
1 Tablespoon freshly grated ginger
2 teaspoons cinnamon, nutmeg, ground ginger or allspice or a combination of these spices
Dry Ingredients: (equals 2 1/2 cups dry ingredients + 3 ½ teaspoons)
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Wet Ingredients: (equals 1 1/2 cups liquid + 1 cup of fruit if desired = 2 ½ cups total)
1 egg
1 cup milk
1/4 cup oil
Variations
Add-ins: (to be mixed into the batter)
1 cup chopped fresh or dried fruit or 1 cup thawed & drained frozen fruit
1 cup mashed banana
1 cup canned pineapple
1 cup shredded carrot
1/2 cup canned pumpkin or sweet potatoes
1 cup chocolate or peanut butter chips
1 cup shredded coconut
1/2 cup chopped nuts
2 Tbsp poppy seeds
Flavorings: (to be mixed into the batter)
1 teaspoon vanilla, almond, lemon or orange extract
1 Tablespoon finely grated lemon or orange zest
1 Tablespoon freshly grated ginger
2 teaspoons cinnamon, nutmeg, ground ginger or allspice or a combination of these spices
including fruit, are approximately 2 ½ cups dry ingredients mixed with 2 ½ cups wet ingredients
If you like a lower sugar muffin, you can use less “added sugar” and more fruit... you can also consider it (fruit) a substitute for some of the oil, or fat...
Powder comes before Soda, when in doubt, use Baking Powder first!
The most common ratio of baking power to flour...
ONE teaspoon of baking powder for each ONE cup of flour
use ONE egg for every TWO cups of flour.....
1 teaspoon baking powder + 1 cup flour + 1/2 egg
EGGS and OIL are equal parts; one to one (in volume) ...can decrease the oil and substitute with pureed fruit such as bananas, soaked prunes or applesauce
這篇比較簡單
Michael Ruhlman's Ratio defines a muffin as a form of a quick bread. The basic quick bread ratio is:
- 2 parts flour
- 2 parts liquid
- 1 part egg
- 1 part fat
So you can make a muffin with those basic ingredients in about that ratio. Remove any of those ingredients, and you no longer have a muffin. Substantially change those ingredients, and you've moved somewhere else in the dough continuum or even towards a batter.
Personally I'd classify a cupcake as a type of cake. The ratio for pound and sponge cake are both:
- 1 part butter
- 1 part sugar
- 1 part egg
- 1 part flour
......flour-to-fat ratio is higher than in a cake.
Muffins also don't require sugars. Cakes and cupcakes do.
這些也不錯
http://theculinarycook.com/baking-principles/
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.Muffins/Muffins.cfm這些也不錯
http://theculinarycook.com/baking-principles/
.....A basic formula for muffins is
2 cups flour, 2-4 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk.
When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.
...Sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients.
...oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. Then the milk is stirred in. .....To combine, cut and fold liquid into the dry ingredients.....The general rule is only 12 strokes