Muffin (lagi) yah? Entah untuk keberapa sekian kalinya gue membuat aneka muffin. Awal-awalnya nyoba resep Muffin Wilton-nya mbak Ruri. Percobaan pertama sukses, sampe akhirnya dibawa ke kantor sama suami gue dan gue dapet pesenan kue perdana :). Belajar dari kesuksesan muffin yang pertama, gue bikin lagi untuk kedua kalinya tapi lah loh...kok gak ngembang. Penasaran? pasti ada yang ketiga kalinya dwong. Yuk yak yuk bikin lagi. Hasilnya ngembang tapi dalemnya agak basah. Heran deh....padahal caranya sama dengan waktu pertama kali bikin. Semua step sampe suhu oven udah gue ikutin plek ketiplek.
Pantang menyerah, ke-4 kalinya gue mencoba. Kali ini tetep nyoba resep yang sama, tapi gak pake mixer untuk pengocokan melainkan pake teknik aduk tangan. Taarraaa....ngembang bagus banget tapi....ada tapinya nih...ternyata dalemnya setengah basah juga. Huh di mana sih salahnya??!!! Untuk sementara benci sama muffin...hehehehe...Owiyah, ternyata kalo pake teknik aduk tangan, tekstur kuenya lebih kasar loh.
Nama muffin sendiri berasal dari bahasa Perancis "moufflet" yang artinya roti yang lembut. Ada 2 macem tipe muffin : gaya Inggris dan gaya Amerika.
Inggris style menggunakan campuran yeast dalam adonannya, menghasilkan tekstur yang spongy. Kalo American muffin, terkenal dengan penambahan baking prowder dan aneka flavour seperti kacang-kacangan, buah, keju, dll. Dan menghasilkan tekstur yang lebih light, moist, lembut dan halus.
Selain 2 tipe berdasarkan asal usul negaranya, muffin terbagi lagi dalam 2 jenis : bread-like dan cake-like. Masing-masing tipe memiliki teknik tersendiri dalam proses mixing adonan. Semakin sedikit gula dan mentega, muffin akan terasa bread-like. Penambahan gula dan mentega yang banyak, menghasilkan muffin yang cake-like.
Muffin yang bread-like dibuat menggunakan "metode muffin." Adonannya sangat mudah dibuat. Ada 2 wadah yang kita perlukan untuk membuat adonan. Satu wadah untuk mencampur semua bahan-bahan kering. Wadah lainnya untuk bahan-bahan basah. And then mentega yang digunakan biasanya berbentuk cair/mentega yang sudah dilelehkan.
Yang perlu diingat saat mencampur bahan-bahan basah dan kering adalah, jangan mengaduknya secara berlebihan. Pengadukan yang over bisa menyebabkan gluten dalam tepung terigu berkembang secara over, yang dapat menyebabkan muffin menjadi tidak lembut dan terasa padat.
Sedangkan muffin yang cake-like dibuat dengan menggunakan metode yang sama dengan cara membuat cake. Mentega (dalam suhu ruang) dan gula diaduk bersama, lalu ditambahkan telur dan bahan kering/basah dimasukkan secara bergantian. Banyaknya gula dan mentega dalam tipe muffin ini menghasilkan muffin yang tender seperti cake dan remah-remah yang lembut. Penambahan mentega inilah yang meminimalkan kerja gluten dalam tepung sehingga bisa menghasilkan muffin yang soft.(More about Muffins)
Gitu deh sejarahnya si muffin, ternyata panjang yah :). Padahal kalo ngeliat resepnya kayaknya easy banget, tapi ternyata agak tricky juga bikinnya. Nah, kali ini semangat gue untuk bikin muffin muncul lagi. Tapi sekarang udah bertekad untuk nyobain resep lain. Yang jadi sasaran intipan adalah resep muffin dari blognya mbak Vania.
Kalo liat dari jenisnya sih kayaknya masuk ke tipe bread-like, karena pake teknik 2 wadah kering dan basah. Dan sepertinya masuk kategori Amrican Style karena ada penambahan baking powder dan rasa keju. Dan bener aja, ternyata emang lebih bread-like, gak kayak cake.
Cheese Muffins
Bahan :
1 3/4 cup tepung terigu serba guna
1 sdm baking powder
1/2 sdm garam
2 sdm gula
1 btr telur
1 cup susu cair
1/4 cup mentega, dicairkan
1/2 cup keju parut
Cara membuat :
1. Campur tepung terigu, baking powder, garam, gula dan keju parut dalam satu wadah besar, aduk rata. Buat lubang di tengah campuran.
2. Pada wadah lain, aduk rata telur, susu cair dan metega cair; masukkan ke dalam campuran tepung, aduk sampai lembut tapi gak usah lama-lama. Lalu sendoki ke dalam loyang muffin yang sudah dialasi, isi 2/3 penuh.
3. Kemudian panggang dengan panas oven 205 derajat celcius (gue pake suhu 200 derajat) selama 25 menit.
Resep ini menghasil 1 lusin muffin.
Sumber : blognya mbak Vania
* * *
Muffin (again)? I don't how how many times I've made various muffins. It started by trying the recipe of Mbak Ruri, the Wilton Muffin. The first trial was a success, and my husband brought them to his office and I got my first order :) Upon learning from the first success, I tried to make them again, however, this time I was failed. It resulted in a flat muffin. Weren't you curious? Then I tried for the 3rd time. The result was not flat, but it's a little bit damp inside. I was stunned and wondered what went wrong though I had follow exactly the same steps as the first one. From the first step up to the oven temperature, it's all the same.
Determined not to give up, I tried for the 4th time. Still using the same recipe, but without mixer. I used my hand instead to stirr the dough. Taarrraa.. it was beautifully formed.. but.. the inside was still damp.. Duh.. what was wrong? For a while I hate muffin...hehehe... By the way, using hand for stirring the dough will result in a more kasar texture.
Muffin is French name, from the word "moufflet" which means a soft bread. There are 2 types of muffin: English and American muffins.
Yeast is used in preparing the dough for English muffin, which will result in a spongy texture. While American muffin use baking powder and various flavour such as nuts, fruits, cheese etc. American muffin texture is more light, moist, soft and smooth.
Besides those 2 types based on its origin, there are other muffin divided into: bread-like and cake-like. Each of this muffin has different technique for dough mixing. The less sugar and butter in the dough will result in bread like muffin. While more sugar and butter will result in cake like muffin.
Bread like muffin was created using "muffin method". It's easy to prepare. We need 2 bowls to make the dough. One bowl is to mix the dry ingredients. The other is to mix wet ingredients. This recipe always uses melted butter.
One thing to remember when mixing the dry and wet ingredients is do not stirr the dough more than it should be. Over stirring will cause the glutent inside flour will overly developed, and will result in a solid muffin, not a soft one.
While cake like muffin is made using the same method as making the cake. Butter and sugar are stirred together (in room temperature). Egg is added into the mix, and both dry and wet ingredients are put into the mix. More butter and sugar are used in this muffin recipe which creates a tender muffin, just like a cake and it has smooth crumbs. Addition of butter will minimize the processing of gluten inside the flour, which in the end result in a soft muffin. (More about Muffins)
That's the story of muffin...which is quite a long one :) While the recipe itself is so easy, though a little bit tricky. This time my spirit rose again, in order to make muffin. This time I determined to try another recipe. The target was muffin recipe from Vania's blog.
Looking at the type, this muffin is a bread like muffin, because it used 2 bowls technique. And it is American style with the use of baking powder and taste of cheese. And it was true. It was more of bread like, not like cake.
Cheese Muffins
Ingredients :
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1 cup milk
1/4 cup butter or margarine, melted
1/2 cup shredded cheddar cheese
Direction :
1. In a large bowl, combine flour, baking powder, salt, sugar, and shredded cheese ; mix well. Make a well in the center of the mixture.
2. In another bowl, combine egg, milk, and melted butter; add to the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.
3. Bake at 400°F (205°C) for 25 minutes.
Source : Vania
No comments:
Post a Comment
thanks for dropping by :)