A guide to making easy muffins and making them look like a bakery

Fluffy, delicious, juicy and sweet: cupcakes are a classic breakfast and snack in our country. Whether in its classic version or with its more innovative alternatives, it is possible to make it at home without a professional pastry chef and make it scandalous. The experts at Directo al Paladar tell us keys to being the queen of cakes and a few recipes to put our new knowledge into practice.

Cupcakes filled with chocolate chips

Contents

for 12 units

• pastry flour
  250 g
• tablespoon of sugar
  4
• Eggs
  two
• Milk
  200 ml
• Sunflower oil
  fifty ml
• chemical yeast
  10 g
• chocolate filled bonbon
• chocolate chips

how to make chocolate muffins

Difficulty: Medium

• total time
  

This recipe is very simple. First, we mix all the ingredients except the chocolate until we get a homogeneous and manageable mass. When ready, we fill the bottom of the muffin cups. Experts point out that it’s only important to fill the bottom, because on top of it we will place the chocolates in the middle of each according to their size.

Next, we cover it with more dough until it’s about three-quarters full of the capsule. If they are not rigid, it is convenient to place them on a tray, so as not to deform. Finally, we sweeten the chocolate chips and bake them in a preheated oven at 180° for about 25 minutes or until a toothpick comes out clean. Let them rest so they get all the flavor.

The keys to making your cupcakes the best you’ve ever tasted

Directo al Paladar experts unlock the keys to success four categories: ingredients, dough, baking and preservation. Yes, all the steps are equally important so don’t be in a rush to finish quickly.

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Contents

Before everything Ingredients should be at room temperature. Thus, we will prevent the dough from being cut at some point during shaking. Also, make sure you have all the ingredients needed to make the recipe (basic, go for it) and keep them out of the fridge for a while before you start preparing them, they won’t be too cold.

If the size of the eggs is not specified in the recipe, always use class M.

· Always add some salt to the dough to enhance the flavor.especially if it’s chocolate.

Another recommendation is aromatize the pulp with scratches, essences or cocoa Masses If you want to give preference to cocoa powder, subtract the amount of flour you added, so the recipe is not complicated.

· Important, girls: regular cakes are made with olive oil, forget about other types of fat. It is best to use light oil for your dough.

It’s the key use loose flourPastry contains less protein and is best suited for making baked dough using chemical drivers.

The yeast we need to make muffins is the Royal type, a chemical booster that reacts with the heat of cooking.

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Baked

· If you like crunchy cakes, you should preheat the oven to very high heat. You can do it without air at 210º and with heat from top to bottom. When the oven is preheated in powerful mode, the cupcakes are baked on the second level of the oven at approximately 180ºundercount in the second slit.

On the other hand, if we want to make smooth cupcakes to cover or decorate, cook at lower temperatures, about 170º at most, to make them perfectly smooth.

Note this: Do not open the oven while cookingbecause the mass will decrease with sudden temperature change.

Last in this category it is better to cook in the metal tray of your ovennot on the grill.

Speech

· We have reached the end. When properly cooked, let them rest in the mold for a few minutes before removing them from the mold to make sure the crumb settles and does not fall apart.

When they’re too cold We should keep them in an airtight box., so they can’t last in two days. If the recipe includes olive oil, it will stay juicy for more days.

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Photos | Directly to the Palate