A muffin is a type of cake, usually with baking powder or baking soda as a baking enzyme. It has balloon-like properties that hold air and expand with the tension of the air without bursting. So how much else do you know about it? The editor of china Muffin Production line will take you to a brief understanding.
The substance produced by adding water and stirring the flour has good stretchability and elasticity. When making muffins, flour is the main material. The wet gluten formed by mixing flour with water into dough will generate water vapor after being baked in the oven and heated. The higher the baking humidity, the greater the water vapor pressure, and the greater the expansion force of 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 product is also expanded eight to ten times compared with the original. The second factor of expansion is the structural material that has the ability to generate layers. The so-called layered structural material means that the muffin dough must first put a lot of regular layers of oil into the dough before the operation. The oil and the layers of dough are isolated from each other, forming a regular dough and the layers of oil will have a complementary effect after being baked and heated in the oven. The water vapor pressure produced swells the upper layer of dough, and gradually grows up layer by layer, and then the oil in the layers is heated and melted and penetrates into the gluten to replace the original water, making the dough of each layer into another layer. Fluffy and puffy, then becomes a delicious and puffy muffin.
The above is a brief introduction to the little knowledge about muffins from the editor of china Muffin Production line.