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non-stick muffin pan mahal kan?
tp kalo guna muffin pan yg besa2 tu... tak lekat ke w/pun dah disapu minyak?
sapa penah try? |
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Originally posted by CoKeLat-RaWkZ at 9-12-2005 09:31 AM
non-stick muffin pan mahal kan?
tp kalo guna muffin pan yg besa2 tu... tak lekat ke w/pun dah disapu minyak?
sapa penah try?
Choc cari je kat bakery supplier...Sis beli yang mahal sikit warna hitam color dia..but it's worth it kalau CHoc selalu buat muffin..tak yah bubuh minyak pun..bila tangkup kan muffin tergolek je keluar takde bekas kerak lansung.. |
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sedapnya muffin siska tu...adeyyy takleh tahan ler...nak buat jugaklah utk siteruna maklang yg sambut besday this wkend. |
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Originally posted by CoKeLat-RaWkZ at 9-12-2005 09:31 AM
non-stick muffin pan mahal kan?
tp kalo guna muffin pan yg besa2 tu... tak lekat ke w/pun dah disapu minyak?
sapa penah try?
lagi satu tray kat dalam oven....sedang bakar muffin resipi chef wan...memang sedap...lembut je....
Muffin Pisang Bercip Coklat
1/2 cawan mentega ...................gue consider 1/2 buku mentega250g tu le
1 cawan gula perang
1 biji telur
1 cawan pisang masak
1st soda penaik
2sb air panas
1 1/2 cawan tepung gandum serbaguna
1 1/2 st garam (sepatutnya kalau guna mentega bergaram tak payah ek????)
1/4 cawan choc. chip
pisang dipotong kasar-kasar dan choc. chip untuk menghias...
Cara membuatnya
1. Putar mentega + gula hingga gebu
2. Masukkan telur + pisang
3. bancuh soda penaik & air panas & tuang ke dalam adunan mentega
4. Masukkan tepung & garam & kaup balikkan hingga rata
5. Tambah cip coklat & kacau
6. Sudukan adunan kedalam acuan muffin
7. Bubuh 2 potongan pisang diatasnya & tabur choc. cip
8. bakar 180C @ 20 minit
[archived]
[ Last edited by nhuda at 12-9-2007 05:15 PM ] |
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Originally posted by siska at 8-12-2005 09:01 PM
Balik office je tadi..Siska buat ler Choc Chip Muffin untuk anak2 Siska..
Meh ler sesama nengok gambar ni...Siska tak de pun pakai muffin paper cup..just pakai non-stick muffin pan je..Tapi..Sis ...
siskaaaa......mmg menawan kalbu betoiiii ur muffin tuuu.....corry nak tanye u guna recipe yg mane satu......kalu recipe sendiri tepek kan la katsini nooooo....... |
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Originally posted by siska at 9-12-2005 10:23 AM
Choc cari je kat bakery supplier...Sis beli yang mahal sikit warna hitam color dia..but it's worth it kalau CHoc selalu buat muffin..tak yah bubuh minyak pun..bila tangkup kan muffin tergolek j ...
kalo gitu skrg jugak coki cari sis!!!!
*sambil amik kunci kete dan henbeg........ :Lol |
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Originally posted by eena05 at 9-12-2005 11:45 AM
siskaaaa......mmg menawan kalbu betoiiii ur muffin tuuu.....corry nak tanye u guna recipe yg mane satu......kalu recipe sendiri tepek kan la katsini nooooo.......
Siska guna resipi Cik Shida kita : Triple Chocolate Muffin...Cuba ler.
Thanks Shida for the recipe...:tq: |
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Originally posted by siska at 9-12-2005 12:27 PM
Siska guna resipi Cik Shida kita : Triple Chocolate Muffin...Cuba ler.
Thanks Shida for the recipe...:tq:
patut le banyak coklat dia.
 ff: shida pun copy je orang nye resepi. :love: |
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baru balik dari pasaraya Everrise.. hampeh tarak acuan muffin tp coki penah nampak yg warna hitam kat Ngiu Kee Wisma Saberkas... rasa nak pi sana tp tak semptla petang ni...
kalo tin yg hitam tu tatau la ko jenis tak melekat.. mau tak mau kena gi padungan kedai jual barang buat kuih takpon pi Tops.
kechiwa nyaaa.... |
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amboi cok. dari pagi tadi kuar sampai sekarang ni baru balik ye. kesiannya dia tak jumpa pulak tu. sabar cok. usaha lagi. |
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Betul tu Cok..Bak cogankata sekolah rendah Sis dulu..Usaha Tangga Kejayaan..berjaya menghasilkan muffin muffin yang gebu dan mengancam. |
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Betul tu Cok..Bak cogankata sekolah rendah Sis dulu..Usaha Tangga Kejayaan..berjaya menghasilkan muffin muffin yang gebu dan mengancam. |
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ada tengok muffin pan non-stick kat BWY. 12 lubang harganya RM16 lebih. |
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pi Ngiu Kee Wisma Saberkas tp takde lagi acuan muffin tu hahaahhahaha adoii doiii... ada pulak non-stick petitin tapi bentuk hati (heart shape) lucu ler pulak dah le besau, RM29.00 harga dia mahalnyaaa... terus coki ajak hubby pi Creative Baking Supply Centre kat BDC dapat la petitin biasa tu ada 12 lubang harga RM13.60, terus beli muffin cup terus pi buat ikut resepi kt internet tp tak jadi, bantat pulak sebab ukuran tak cun.. tingat kat petua mak mertua.. resepi yg org bagi salu nya tipu...
takpe... cuba kali kedua.. tp kali ni coki reka sendiri, coki tambahkan susu tepung, lebihkan tepung gandum, baking powder masukkan jagung krim dan keju Cheddar parut, kasi gula lebih sket.... hasilnya sedap gilerrr, bawak 4-5 ketul to office harini sumer kawan2 puji...
puas hati bebenor rasanya.... |
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Originally posted by CoKeLat-RaWkZ at 12-12-2005 01:01 PM
pi Ngiu Kee Wisma Saberkas tp takde lagi acuan muffin tu hahaahhahaha adoii doiii... ada pulak non-stick petitin tapi bentuk hati (heart shape) lucu ler pulak dah le besau, RM29.00 harga dia mahaln ...
Coki, buat ikut resepi mana yang tak jadi? resepi yang shida tempek tu, shida pun amik orang punya. tapi shida dah buat 4/5 kali, semuanya jadi je. kalau ikutkan, muffin ni jenis padat sikit compared to kek. muffin coki bantat macam mana :stp:. meh le share kat sini. |
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INFO MENGENAI MUFFIN from www.joyofbaking.com
Muffins
The name 'Muffin' either comes from the French word 'moufflet', meaning a soft bread, or from the German word 'muffe' which is the name for a type of cake.
There are two types of muffins: English and American.
English Muffins are made from a yeast dough that is formed into rounds, cooked on a griddle, toasted, split and buttered. They are relatively flat with a golden-brown top and bottom and a light, spongy interior.
Muffins began as a yeast bread but American muffins have evolved to be a cross between a bread and a cake and a chemical leavener (baking powder/soda) is now used instead of yeast. A basic muffin recipe contains flour, sugar, baking powder/soda, eggs, fat, and milk (buttermilk, yogurt, sour cream). Fruit, nuts, chocolate, vanilla extract, spices, cornmeal, bran, oats are some of the flavorings that can be added. A streusel topping or glaze not only adds flavor and texture but can transform a plain basic muffin into something special.
The 'perfect' American Muffin is symmetrical with a domed top. The surface of the muffin should be bumpy and the volume of the batter should have almost doubled during baking. The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels. American muffins can be either sweet or savory and are traditionally served warm for breakfast. They are best eaten the day they are made or frozen.
There are two types of muffins: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin. Once you determine which type of muffin you prefer, choosing recipes to try becomes easier
BATTERS
The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.
The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.
...bersambung..
[ Last edited by maisya at 12-12-2005 03:06 PM ] |
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PANS
Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron. Make sure the pan you buy has rounded corners and seamless cups. Non-stick surfaces are available which enables easy removal of the muffins from the pan. Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size. Mini muffin pans usually have 12 or 24 cup-shaped depressions. Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter. The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter. Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each.
There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum. Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter. Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep. They can be used to bake both muffins and cakes when decorative individual cakes are desired.
Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)
Paper or foil muffin cup liners are sometimes used to line the muffin pans. The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray.
BAKING
Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven.
Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop. Only fill each cup 1/2 to 2/3 full. Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin. Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan. Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry. When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan.
...bersambung... |
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PROBLEM SOLVING
Muffins have tunnels and are dry:
- batter was over mixed (too much gluten development)
- over baked and/or oven too hot
- too much flour and/or too little liquid
Muffins have an uneven shape
- too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have "flying saucer" like tops.
- oven temperature too high
Tops are brown but muffin is not cooked through
- oven temperature too high
- oven rack not in center of oven
Muffin does not rise sufficiently
- oven temperature too low
- batter over mixed or incorrect amount of leavener
Muffins Stick to Pan
- pan was not prepared properly.
- let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin.
Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.
Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods.
Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins. If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse. This will result in a heavy, compact textured muffin.
General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup (120 ml) of an acidic ingredient, leavens 1 cup (140 grams) of all purpose flour. The exact amount will vary according to the ingredients used and how the batter is mixed
-end- |
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Originally posted by shidaaziz at 12-12-2005 01:48 PM
Coki, buat ikut resepi mana yang tak jadi? resepi yang shida tempek tu, shida pun amik orang punya. tapi shida dah buat 4/5 kali, semuanya jadi je. kalau ikutkan, muffin ni jenis padat sikit co ...
heheehh agaknya scale dah ghosak maklumla dah 5-6 thn dah beli tu sumer mak mertua punya.. coki nak tepek gambar yg bentat dan yg gebu kt sini tp CPU komputer wat hal pulak, aiyaaa jenuh dah sehari suntuk install bluetooth x dpat2... |
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Post time 9-12-2005 09:31 AM
Author
