Muffins, large and small, are most often made from biscuit dough. Knowledge of special recipes for this is not required - for this type of baking using conventional and standard versions of sponge cake. To obtain the expected result, you only need to strictly follow the technology of making biscuit dough for muffins, without losing a single trifle of attention, only then baking will turn out to be tender, airy, crumbly, and lush.
Cooking Features
The basis of the biscuit dough for muffins are only three products: flour, eggs, sugar. They are enough to cook delicious muffins. However, culinary errors during the preparation of the dough and baking cupcakes from it can be expensive: the dough may not rise, it may turn out to be too dense, not crumbly.
- Vanillin, lemon zest, and various spices are often added to improve the taste and flavor of the dough. With them, it is important not to overdo it. When using the specified ingredients, it is better to introduce them at the very end of the dough, interfering with it with a spoon or spatula, that is, without using kitchen appliances. In the same way raisins, candied fruits, pieces of fruit, chocolate, berries are mixed in the dough if they are added to the dough. Vanilla sugar is put into it with regular or flour.
- The sequence for making cake dough for muffins is almost always the same. First, beat the eggs, then beat the sugar with them, then add flour to them. Sometimes whites and yolks are whipped separately, as a result of which the dough is more airy. At the first stage, the use of a mixer is recommended, but it should work at medium speed. It is convenient to stir the flour with a spatula, but sometimes after that the dough is whipped again, but not for long - only 10-15 seconds.
- In order for the dough to be as gentle as possible and to rise well, flour must be sifted for it. This simple procedure contributes to the purification of flour from litter and its saturation with oxygen.
- For easier beating of eggs, sugar for biscuit preparation is taken as fine-crystalline. If you have large sugar, you can pre-grind it with a blender or a coffee grinder. If the choice is between large sugar and powdered sugar, it is better to give preference to the latter.
- Knead the dough for muffins preferably in one direction.
- The form (or molds) for cupcakes should be lubricated with vegetable oil. The exceptions are silicone containers to which the dough does not stick, even if they were not coated with fat.
- Fill the molds with dough by no more than two thirds, since during the baking the correctly made biscuit dough will rise strongly.
- Place the forms with biscuit dough in an already preheated oven. Muffins are baked at a relatively low temperature - from 160 to 180 degrees. On top of them, you can even temporarily cover with foil. All this is done so that they can bake themselves inside by the time they are browned outside.
- Baking time depends on the size of the mold. In small silicone tins, muffins are usually ready after 15 minutes, in large forms they may need to be baked 3-4 times longer. Willingness is checked with a wooden toothpick, piercing a cupcake with it. If it remains dry, baking is ready.
They serve cupcakes for tea, coffee, cocoa, cold milk or just like that. Before they need to be removed from the molds and cool. If the cake is large, before serving it is cut.
A simple recipe for biscuit dough for muffins
Composition:
- chicken egg - 4 pcs .;
- fine crystalline sugar - 150 g;
- wheat flour - 160 g;
- salt - a pinch.
Method of preparation:
- Break eggs into a bowl, add salt to them. Slightly beat with a whisk or a mixer (at minimum speed).
- Pour sugar into the egg mass. Beat it into a thick foam. The egg mass should brighten and increase in volume. When extracting the mixer nozzles from it, traces should remain for some time.
- Sift flour.
- Stir it into the egg mass with a spatula. To prevent the egg foam from settling, flour should be mixed in with vertical movements and carefully.
Biscuit dough is ready to use immediately after cooking. It is enough to decompose into molds and send them into an oven preheated to 160-180 degrees.
Vanilla biscuit dough for muffins
Composition:
- wheat flour - 130 g;
- fine sugar - 150 g;
- chicken egg - 4 pcs .;
- vanilla sugar - 10 g.
Method of preparation:
- Separate the whites from the yolks.
- Whip the whites in a dense foam. Continuing to beat, add 80 g of sugar to them, adding it gradually, in a tablespoon. Beat up to steady peaks.
- Add remaining sugar to yolks, whisk them. As a result, they should turn white.
- Continuing to beat the yolks with a mixer, sift flour into them and add vanilla sugar. Try not to stretch this process, but keep within 15 seconds. You can even first stir the flour with a spoon, only then beat.
- Add the proteins and stir them into the dough with a spatula.
Muffins from the dough prepared according to this recipe turn out to be lush and fragrant.
Sponge cake dough for muffins with added butter
Composition:
- chicken egg - 3 pcs .;
- wheat flour - 0, 25 kg;
- butter - 120 g;
- sugar - 0, 2 kg;
- baking powder - 5 g.
Method of preparation:
- Sift flour and mix it with baking powder.
- Remove the oil from the refrigerator in advance so that it has softened.
- Put the butter in the bowl of the blender, add sugar. Beat butter with sugar for 3 minutes.
- Add the eggs, beat them together with the oil for another 2 minutes.
- Pour the flour mixed with the baking powder to the resulting mass. Whisk it all together for 15 seconds.
Without waiting for the dough to settle, place it in a baking dish of muffins and place it in a preheated oven. Pre-raisins can be put in the dough, 50-70 g of this product will be quite enough. Adding butter to the dough makes the finished cupcake more crumbly.
According to any of these recipes you can make chocolate dough. To do this, add a couple of tablespoons of cocoa powder to it along with the flour.
