{"id":121,"date":"2011-06-20T13:21:03","date_gmt":"2011-06-20T11:21:03","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=121"},"modified":"2013-08-21T01:08:54","modified_gmt":"2013-08-20T23:08:54","slug":"quick-breads-and-the-muffin-method","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/uncategorized\/quick-breads-and-the-muffin-method","title":{"rendered":"Quick breads and the muffin method"},"content":{"rendered":"<p>One of the easiest thing you can bake is <strong>quick breads<\/strong>.<br \/>\nThey are pastries which are relatively quick\/easy to make and don&#8217;t need leavening since they <strong>contain baking powder<\/strong> and not yeast.<\/p>\n<p>A <strong>basic berry muffin<\/strong> recipe was one of the first in my textbook and since I&#8217;m <strong>addicted to chocolate<\/strong>, I decided to replace blueberries with chocolate chips. And it worked quite well (I know, I could have added a bit more chocolate chips) \ud83d\ude42<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/muffins1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-122\" title=\"Chocolate chip muffins\" alt=\"\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/muffins1.jpg\" width=\"2048\" height=\"1530\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/muffins1.jpg 2048w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/muffins1-300x224.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/muffins1-1024x765.jpg 1024w\" sizes=\"auto, (max-width: 2048px) 100vw, 2048px\" \/><\/a><\/p>\n<p>Concerning muffins, there are a couple of methods that are most commonly used:<\/p>\n<p>&#8211;<strong> The muffin method<\/strong>: all dry ingredients should be mixed together, separately from all liquid ingredients (e.g. flour, baking powder and sugar on one side; eggs, milk and melted butter on the other side). Then combine the two mixtures and most importantly <strong>do not overmix<\/strong>! This is very important, as <strong>muffins are supposed to be very soft and spongy<\/strong>. The more you mix, <strong>the more gluten develops in the batter<\/strong>, thus risking of making the final product as hard as a brick. You should just mix quickly together <strong>only \u00a0until \u00a0dry \u00a0ingredients \u00a0are \u00a0moistened<\/strong> (this means <em>no electric mixer!<\/em>). It is a mystery of physics why having lumps here is not a problem, unlike for any other baked goods.<\/p>\n<p>&#8211; <strong>The creaming method<\/strong>: the <strong>butter is creamed<\/strong> with sugar until it becomes light and doubles in volume. Eggs are added in, and finally <strong>other liquids and dry ingredients are added alternately<\/strong>.<\/p>\n<p>I&#8217;ve only tried the muffin method so far, and here is the recipe for &#8220;Chocolate chip muffins&#8221;.<\/p>\n<p>&nbsp;<\/p>\n<p>Only thing is not clear yet: why didn&#8217;t my muffins raise as much as those at <strong>Starbucks<\/strong> or any other American-style bakery? \ud83d\ude41<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the easiest thing you can bake is quick breads. They are pastries which are relatively quick\/easy to make and don&#8217;t need leavening since they contain baking powder and not yeast. A basic berry muffin recipe was one of the first in my textbook and since I&#8217;m addicted to chocolate, I decided to replace<\/p>\n","protected":false},"author":1,"featured_media":122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=121"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/121\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/122"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}