Muffin

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A muffin is an individually sized roasted product. This can refer to two different items, partially raised partial bread and quickbreads like cupcake. Flatbreads are derived from English or European derivations, and date from at least the beginning of the 18th century, while quickbreads originated in North America during the 19th century. Both are common throughout the world today.

Video Muffin

Roti cepat muffin

Quickbread muffins (known in the UK as "American muffins" or just as "muffins") originated in the United States in the mid-19th century. The use of the term to describe what is essentially cup cake or bread is not a common use in the UK until the last decade of the 20th century on the back of the spread of coffee shops like Starbucks. (There is lingering resistance in the UK for terms that do not apply to cakes.) They are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and are often topped with icing sugar (American frosting ). Muffins are available in both tasty varieties, such as corn and cheese muffins, or sweet varieties such as blueberries, chocolate chip, lemon or banana. They are often eaten as breakfast food, often accompanied by coffee or tea. Fresh baked muffins are sold by bakeries, donut shops and several fast food restaurants and coffee shops. The baked muffin factory is sold in grocery stores and shops and is also served in several coffee shops and cafeterias.

The recipe for a quick bread muffin is common in 19th century American cookbooks. The recipe for a yeast-based muffin, sometimes called "common muffin" or "wheat muffin" in 19th century American cookbooks, can be found in much older cookbooks. In his book Cookbook Cookbook Boston School, Fannie Farmer prescribes both types of muffins, both using yeast to improve the dough and using the fast bread method, using a muffin ring to form an English muffin. Farmers point out that a "baking" stove, as done with yeast dough, is a useful method when baking in an oven is not practical.

Producing

Quickbread muffins are made with flour, sifted together with bicarbonate soda as reinforcing agents. For this added any butter, eggs and spices (fruit, like blueberries, chocolate or bananas, or savouries, like cheese). This mixture is converted into a bagged muffin tray, or into individual paper prints, and baked in an oven. The result is raised, each fast bread.

Maps Muffin

Flatbread muffin

Flatbread muffins (known in the United States and elsewhere as "English muffins", or simply "muffins" in England) were first mentioned in the literature in the early 18th century, although the product is undoubtedly older than that. The word "muffin" is supposedly derived from the German mouffin .

This product is a disk-shaped bread, usually unsweetened from the UK or European origin. These muffins are popular in Commonwealth and United States countries. The flatbread muffins are often served grilled for breakfast. They can be served with butter or margarine, and given a sweet topping, such as jam or honey, or savory toppings (eg, round sausage, cooked eggs, cheese or bacon). Flatbread muffins are usually eaten as breakfast food.

The flatbread muffin is a kind of yeast leavened bread; generally about 4 in (10 cm) round and 1.5 inches high (3.8 cm). Instead of baking with the oven, they are cooked in a skillet on the stove and are flipped from side to side, which results in their distinctive flattened shape instead of the rounded round seen in rolls or cake muffins. Flatbread muffins are known by American settlers, but are declining in popularity with the advent of quickbread muffins. They were reintroduced to the American market in 1880 as "English muffins" by English-American baker Samuel Beth Thomas (Thomas's roasted food company that survives to this day).

Etymology

The name was first discovered in print in 1703, spelled moofin ; it is an uncertain origin but may be derived from German Low Muffen , plural of Muffe meaning small cake, or perhaps with some connection to Old French moufflet > means soft as the word bread.

Producing

This photo is a sequence showing the preparation of a recipe-based, almond-based, flatbread muffin by Alton Brown in the episode "The Muffin Man" from the Good Eats TV cooking show.

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Bakeware and baking tools

Canned muffins and muffin pans are usually metal bakeware that has a bowl-shaped round in which the muffin dough is poured. Cans or skillets Muffins can be smeared with butter or cooking spray, to reduce the problem of dough sticking to the pan. Alternatively, a muffin cup or case is used. The cup or box is usually a round sheet of paper, foil, or silicon with a scallop-pressed edge, giving a round cup muffin. They are used in baking muffins to coat the base of a muffin tin, to ease the removal of a finished muffin from a can. The benefits to cooking are easier removal and cleansing, more precise forms, and damp muffins; however, using it will prevent the formation of the crust.

Various sizes for muffin cases are available. A slightly different size is considered "standard" in different countries. Miniature cases are generally 1 to 1.25 inches (25 to 32 mm) in base and 0.75 inches (19 mm). Standard sizes range from 1.75 to 2 inches (44 to 51 mm) in diameter at the base and 1.25 to 1.5 inches (32 to 38 mm). Some jumbo-sized cases can accommodate more than twice the standard case size. The Australian and Swedish bakers are accustomed to higher paper cases with larger diameters at the top than American and English bakers.

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As a symbol

• Corn muffin is an official muffin of the state of Massachusetts.
• The blueberry muffin is an official muffin of the state of Minnesota.
• Apple muffins are the official muffins of New York state.

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See also

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References

Source of the article : Wikipedia