Continued from above. Nastavak s gore. The 'perfect' American Muffin is symmetrical with a domed top. The surface of the muffin should be bumpy and the volume of the batter should have almost doubled during baking. The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels. American muffins can be either sweet or savory and are traditionally served warm for breakfast. They are best eaten the day they are made or frozen.. U 'savršen' američki kolač je simetričan s zasvođen vrh. Površina od kolač treba grbav i glasnoće u tijesto treba imati gotovo dvostruko vrijeme za pecivo. Kolač trebao bi se osjetiti lagani za svoju veličinu i kada rezati na pol unutrašnjosti trebali biti vlažne i nadmetanje, bez tunela. American muffins može biti bilo slatko ili ukusan i tradicionalno se poslužuju topla za doručak. Oni su najbolje jeli danas su napravili ili zamrznuta .. BATTERS BATTERS The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good. Kruh kao kolač tijesto je napravio koristeći "metodu kolač". Ovo tijesto može biti skupi i pečena 'brzo', obično u 20-25 minuta. Samo dvije čaše potrebno da bi tijesto. Jedna zdjela se koristi za sve pomiješati u suhe sastojke zajedno. Drugi zdjela sadrži sve mokrim sastojcima. FAT se koristi kao kruh muffins je obično u tekućem obliku, bilo kao ulje ili rastopljeni maslac. Kad je mokro i suho sastojci su mješoviti zajedno zasebno, a zatim su su u kombinaciji. važan je korak ovdje nije overmix u tijesto. Ipak, postoji tendencija da se više miješati jer je omjer tekućina za brašno je prilično visok. Ali miješanje previše overdevelops na gluten u brašna koja će uzrokovati teške kolač s tunelima i kompaktne teksture. Samo 10 do 15 poteza potrebno da se smočiti sastojaka i tijesto bi trebalo još uvijek pijan, a vi svibanj dalje vidjeti nekoliko tragova brašna. Ne brinite o ovim lumps kao tijesto i dalje kao mješavina bakes je i bilo lumps će nestati. Napomena: Tijekom miješanje u kolač tijesto uzrokuje to da postanu vrlo ljepljiv. To je gluten u razvoju u brašno. Preko miješanje uzroka dugog smjera glutena u obliku što je teško za leavener na rad i uzroke dugim tunelima u dobro pečena. The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb. U kolač kao kolač tijesto se priprema koristeći isti način kao što čini kolač tijesto. U maslaca (soba-temperatura) i šećer su creamed zajedno. A jaja su miješana u, a zatim mokri i suhi sastojci su dodana naizmjence. Što je veći od šećera i sadržaj masnoća u ovu vrstu kolač djelovati kao tenderizers time bogatiji proizvodi jedan kolač kao kolač s nježniju mrvica. povećanog sadržaja masnoće i minimizira razvoj glutena što opet pomaže da se proizvesti kolač s nježniju mrvica. PANS PANS  Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron. Make sure the pan you buy has rounded corners and seamless cups. Non-stick surfaces are available which enables easy removal of the muffins from the pan. Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size. Mini muffin pans usually have 12 or 24 cup-shaped depressions. Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter. The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter. Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each. Muffins i cupcakes su pečene u kolač za prženje ili kositra od čelika, aluminija ili lijevanog željeza. Pobrinite se za prženje ima li kupiti zaobljeni kutovi i bešavnih čaše. Non-stick podloge dostupne su koji omogućuje jednostavno uklanjanje od muffins od tepsija. Svaka tava može imati 6 -, 12 - ili 24 - pehar u obliku depressions i kreću se od mini-na jumbo veličine. Mini kolač pans obično imaju 12 ili 24 čaša obliku depressions. Svako malo kup je oko 2 inches (5 cm) u promjeru i 1 / 2 inčni (1,25 cm) duboko i drži oko 2 žlice na tijesto. redovne veličine kolač pans imaju 6 - ili 12 - pehar u obliku depressions uz svaki pehar oko 3 inča (7,5 cm) u promjeru i drži oko 1 / 2 čaše ili 4 unce u tijesto. Jumbo kolač pans imati 6 čaša obliku depressions uz svaki pehar se 4 inča (10 cm) u promjeru i 2 inches (5 cm) duboko drži oko 1 šalicu tijesto svaki. There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum. Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter. Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep. They can be used to bake both muffins and cakes when decorative individual cakes are desired. Tu su fluted i kolač pans (koji se nazivaju bundt-lette pans) koje dolaze u 6 - 12 - pehar veličinama izrađene od lijevanog aluminija teška. Svaka od 6 fluted kolač kupovi mjere 4 inča (10 cm) širok i 2 inča (5 cm) duboko i drži 8 unci (240 ml) u tijesto. Svaka od 12 fluted kolač kupovi mjere 2 1 / 2 inča široka (6,25 cm) i 1 inč (2,54 cm) duboko. Oni se mogu koristiti za peći obje muffins i kolači kada dekorativno pojedinačne kolači su željeni. Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.) Napomena: Ako koristite tamno obojena tava, smanjiti temperaturu pećnica, izjavio je u receptu, od 25 stupnjeva, F. (To je zato što tamno obojena pans apsorbirati više energije dolazi iz peći zidova tako da postanu hotter i prenosi toplinu brže nego svjetlo u boji pans.)  Paper or foil muffin cup liners are sometimes used to line the muffin pans. The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Papir ili folija kolač čašu linijski brodovi su ponekad koriste za linije na kolač pans. Prednost linijski brodovi papira nije samo to make-up lakše čiste, ali su također pomoći da muffins vlažne i sprječavaju sušenje se od njih. Međutim, ako Vaš muffins želite imati kora, ne koristiti papir linijski brodovi. Umjesto toga, sprej za kolač sa tava ne staviti biljno sprej. BAKING Pečenje Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven. Muffins bi trebala biti pečena u centru prethodno zagrijanu pećnicu i kad su gotovi u umetnuta čačkalica centra dolazi iz čiste i rubova početi dođi od strane od pan, obično 20-25 minuta na 350 do 400 stupnjeva F (175 - 205 stupnjeva C) peći. Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop. Only fill each cup 1/2 to 2/3 full. Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin. Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan. Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry. When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan. Posudica za kolač tijesto u kolač kositra pomoću dvije žlice ili sladoled kašičica. Samo ispuniti svaku šalicu 1 / 2 do 2 / 3 pun. Još tijekom ovaj korak, vode tijesto kao malo što je više moguće kao previše rukovanje će uzrokovati teške kolač. Ispunite bilo koji neiskorišteni čaše na pola puta s vodom kako bi se spriječilo preko bruniranje od muffins ili savijanje od tepsija. Vratite se na pola puta tijekom tava za pečenje čak i bruniranje. Pobrinite se da ne overbake muffins ili oni će biti suha. Kada završite, ukloniti iz pećnica i mjesto na žice stalak za nešto kul (5-10 minuta) prije uklanjanja iz tepsija. PROBLEM SOLVING Rješavanje problema Muffins have tunnels and are dry : Muffins su tuneli i suho: - batter was over mixed (too much gluten development) - Tijesto je preko mješoviti (previše glutena razvoj) - over baked and/or oven too hot - Preko pečene i / ili previše vruća pećnica - too much flour and/or too little liquid - Previše brašna i / ili premalo tekućine Muffins have an uneven shape Muffins imati neparan oblik - too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have "flying saucer" like tops. - Previše udarati u svaki pehar (popuniti samo 1 / 2 do 2 / 3 pune). Overfilling će uzrokovati muffins da su "leteći tanjur" poput vrhova. - oven temperature too high - Peći temperatura previsoka Tops are brown but muffin is not cooked through Vrhovima su smeđa, ali nije kuhani kolač kroz - oven temperature too high - Peći temperatura previsoka - oven rack not in center of oven - Pećnica stalak nije u centru peći Muffin does not rise sufficiently Kolač ne ustati dovoljno - oven temperature too low - Peći temperatura preniska - batter over mixed or incorrect amount of leavener - Tijesto ili netočne nad mješovitim iznos leavener Muffins Stick to Pan Muffins držati Pan - pan was not prepared properly. - Pan nije pravilno pripremljena. - let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin. - Neka muffins sjesti u pan predugo nakon uklanjanja iz peći. Pokušajte stavljanje tava na mokri ručnik za nekoliko minuta da se opustiti u muffins. Pokreni oštar rub oko unutar svake kolač. Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts. Streusel - dolazi od njemačke riječi 'streuen' što znači 'kako bi prskati' ili 'kako bi raspršiti. Izrađene je izvorno se koristi kao preljev za njemački je' Streusel Kuchen '. Streusels se sada koristi kao preljev za torte, kava kolači, slastice danski, muffins, pies, slatko breads i tarts. Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods. Streusel je mrvljiv preljev sadrži mješavinu od maslaca, brašna i šećera. Začini, sjeckani oraščića, zob i mogu biti dodan. To je mješavina škropili nad vrhu pečene robe prije nego se nalaze u peći. Ona pruža svjež kora dodaje da je oba okusa i tekstura na pečene robe. Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins. If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse. This will result in a heavy, compact textured muffin. Napomena: Oduprite se napast da dodate više prašak za pecivo na svoj kolač recept, misleći da će vam dati veći muffins. Ako nad kvasac vaše tijesto će uzrokovati da nad pumpati muffins kada pečena, što smanjuje strukture, te će uzrokovati da kolač kolaps. To će rezultirati bučne, kompaktni textured kolač. General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup (120 ml) of an acidic ingredient, leavens 1 cup (140 grams) of all purpose flour. The exact amount will vary according to the ingredients used and how the batter is mixed. Opće pravilo od oka je 1 do 2 od teaspoons prašak za pecivo ili 1 / 4 čajna žličica soda za pečenje Lux 1 / 2 cup (120 ml) je kiselinski sastojak, leavens 1 šalicu (140 grama) za sve namjene brašna. Točan iznos koji će razlikuju se po sastojcima i kako se koristi nagib je mješoviti. | 
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