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(单词翻译:双击或拖选)
Use Science To Make The Perfect Muffin
Blueberry, corn, lemon poppy seed! Muffins come in several scrumptious varieties and are simple to make, but there are pitfalls1 to avoid.
What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?
The Not So Secret Secret
Once flour is mixed with wet ingredients, strands3 of gluten protein in the flour stretch out and link up with other protein molecules4. The more you mix, the stronger this gluten matrix becomes. For a dense5, chewy bagel, a strong matrix is just right. But with muffins, the texture6 should be more delicate.
Gluten
Muffin recipes are designed to create a delicate gluten matrix by minimizing stirring time. The first step is to mix the dry ingredients in one bowl, and the wet in another.
This two-bowl procedure isn’t intended to turn your kitchen upside down, but to decrease stirring time after you combine wet and dry. Muffin recipes also say to stir the batter just until combined, leaving some lumps.
Overmixing
Want to see what happens with gluten in overmixed muffin batter? Next time you make muffins, sacrifice one to science! Fill all but one section of the muffin tin, then stir the last bit of batter several minutes more. Strands of gluten will stretch out and link up, making the batter look stringy.
During baking, the rubbery, experimental muffin won’t rise like the others. Air bubbles have to fight through that tough gluten matrix, leaving long tunnels instead of little holes. Now you know the muffin maker’s secret–be gentle with gluten!
点击收听单词发音
1 pitfalls | |
(捕猎野兽用的)陷阱( pitfall的名词复数 ); 意想不到的困难,易犯的错误 | |
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2 batter | |
v.接连重击;磨损;n.牛奶面糊;击球员 | |
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3 strands | |
n.(线、绳、金属线、毛发等的)股( strand的名词复数 );缕;海洋、湖或河的)岸;(观点、计划、故事等的)部份v.使滞留,使搁浅( strand的第三人称单数 ) | |
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4 molecules | |
分子( molecule的名词复数 ) | |
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5 dense | |
a.密集的,稠密的,浓密的;密度大的 | |
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6 texture | |
n.(织物)质地;(材料)构造;结构;肌理 | |
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