Muffins are not cakes, but a type of cake that usually uses baking soda as a baking enzyme. It has balloon-like properties that hold air and expand with the tension of the air without bursting.

Muffin is a substance produced by adding water and stirring flour, which has good stretchability and elasticity. When making muffins, flour is the main material. The flour is mixed with water and stirred into dough. The wet gluten formed by it is baked in the oven and heated to generate water vapor. The higher the baking humidity, the greater the water vapor pressure and the greater the expansion force on the wet gluten. This layer of surface layer is continuously heated and expanded until the water in the gluten is completely dried. In this way, the volume of the muffin has expanded eight to ten times compared to the original.

What contributes to the puffiness of the muffins is the addition of structural materials to the dough that create the ability to layer. The so-called layered structural material means that when the muffin dough is operated, a lot of regular layers of fat must be placed in the mixed dough first. After entering the furnace, the baking and heating will have a complementary effect. First of all, the water in the wet gluten is heated to produce water vapor expansion force, and the water vapor pressure produced by the lower layer of dough expands the upper layer of dough, and gradually grows up layer by layer. The fat in the last layer is heated and melted, penetrated into the gluten to replace the original water, making the dough of each layer become loose and crispy, and finally become a delicious and puffy muffin.

practice

1. Break eggs into a bowl, add sugar and salt;

2. Beat it with an electric egg beater (be careful to beat the egg liquid until it is very delicate and milky white, and the egg liquid on the egg beater can hang for a few seconds before slowly dripping when the egg beater is lifted);

3. Put the flour into the egg batter three times and mix well (first add one-third of the flour and mix well, then add one-third, mix well, then pour in the remaining flour and mix well);

4. Take about one-third of the mixed batter and scoop into another pot, add vegetable oil gradually and mix well;

5. Then pour back into the previous batter and mix well;

6. Heat the pan, wipe the bottom of the pan with a little vegetable oil with kitchen paper, and then scoop an appropriate amount of batter into the pan;

7. The batter will flow around to form a round cake shape, fry on low heat until small holes appear on the surface of the muffin, and the batter solidifies;

8. Flip over and fry the other side until lightly yellow. The fried muffins can be eaten directly. You can also cool the muffins, coat them with salad dressing, and sandwich them with meat floss to make meat floss-filled muffins. The taste is even better.