Surely you have proven life hacks for making delicious cupcakes. And these secrets will help you improve and diversify your culinary skills.
- The butter for the muffins should be at room temperature, but not melted. Beat the butter without additives and only then add sugar, after the fermented milk base, then eggs, flour and everything else.
- Candied fruits, zest, nuts, dried fruits, poppy seeds, chocolate, liqueur, coconut, cottage cheese, cocoa can be added to the dough to muffins, and for salted ham, cheese, herbs, boiled meat, vegetables.
- To make the dough softer, you can add only yolks instead of eggs. Replace some of the flour with starch, and add the whipped proteins to the dough separately at the end.
- The dough must be mixed slowly and gently, but not for long, so as not to hammer.
- Bake muffins in small tins or paper cups, two-thirds full.
- The baking temperature should be 200 degrees.
- Use a toothpick or wooden stick to check if the muffins are ready, it should be dry after piercing the muffin.
- Remove the muffins from the mold while they are cold – this will keep them well behind.