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Muffin Review

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Muffin Review

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Muffin Review

Created by

Petra Priest
Petra Priest
New Zealand

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Muffin ReviewOnline version

Muffin Review

by Petra Priest
1

wet gluten glass mixing fingerprint overmixing mixing skewer three fat 15 quarters butter 30 liner Gluten dry melted tin creaming higher colour

1 . The higher the oven temperature the the volcanic peak
2 . The method produces a light and fluffy texture .
3 . One should avoid as it develops .
4 . Covering flour with reduces gluten development .
5 . The muffin liners should be filled full .
6 . is a protein found in wheat flour .
7 . The purpose of the muffin is to prevent the muffin from sticking to the muffin
tray .
8 . The three methods to check if the muffins have finished baking are : to check the , to
check with a or to check by .
Muffin Mix Method
9 . In the muffin mix method , you put all ingredients in one bowl and all ingredients in another bowl .
10 . When using the muffin method , the should be in a bowl in the microwave for approximately seconds .
11 . folds is the ideal number of folds when using the muffin mix method .
12 . Premixing the liquid and the dry ingredients is important because it reduces the amount of
required once both bowls are combined . Too much develops gluten .

 
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