Can you make muffins without baking powder, can you make shortbread with baking powder

To make shortbread, you don't need to add fermentation residue to resist powder. Ode slippery.

Baking powder is an additive used in fermentation of wild beam wax to make soft pasta.

There are many ways to make shortbread and pasta, such as shortbread made with dry oil shortbread and water shortbread, which is a more traditional way to make shortbread.

Water puff pastry is made by flour mixed with water and fat; Dry puff pastry is made by "rubbing" fat and flour. It is also necessary to use the method of "wrapping puff pastry" to wrap the dry puff pastry in the water and oil puff pastry dough to make puff pastry.

When wrapping puff pastry, it is necessary to pay attention to the proportion of adding two kinds of puff pastry, generally 40% of dry puff pastry, 60% of water puff pastry, or 50% each, which depends on the climate change, production technology, cooking method and other factors at the time of production.

You don't need to add baking powder to make shortbread.

Baking powder is an additive used to ferment soft pasta.

There are many ways to make shortbread and noodles, such as shortbread made with dry oil shortbread and water-oil shortbread Qingzen, which is a more traditional way to make shortbread.

Water puff pastry is made by flour mixed with water and fat; Dry puff pastry is made by "rubbing" fat and flour. It is also necessary to use the method of "wrapping puff pastry" to wrap the dry puff pastry in the water and oil puff pastry dough to make puff pastry.

When wrapping puff pastry, it is necessary to pay attention to the proportion of two kinds of puff pastry, generally 40% of dry oil and water puff pastry, or 50% of each, which depends on factors such as climate change, production technology, and cooking method at the time of production.

Summary. If flour is not available, you can consider the following alternatives to make muffins 1Oatmeal muffins:

Use oatmeal, oat flour, or oatmeal instead of flour. Mix the oatmeal or oat flour with an appropriate amount of liquid, such as milk or yogurt, add the eggs and other desired ingredients, stir well and cook. 2.

Bean muffins: Try using lean flour, such as chickpea flour or mung bean flour, as a flour substitute. These bean flours can be used to make muffins in some specific recipes.

3.Banana Muffins: Use the natural stickiness of bananas to make muffins.

Mash ripe bananas, add eggs and other seasonings, and add a small amount of oatmeal, nut flour, or cereal instead of flour.

It is not recommended to use starch in person.

Normally, muffins are made using flour instead of starch. Starch is mainly used to increase the consistency and viscosity of orange noises in annihilated foods, and does not have the fluffiness and structure formation ability required by flour. The protein contained in the flour is mixed with water during the preparation process to form a dough structure, which is then heated to make it expand, resulting in a soft and greasy texture.

If only starch is used and no flour is added, the muffin may not achieve the desired fluffiness and texture. In the process of making the flour, the flour will lack the structural support ability of the flour, resulting in the muffin becoming relatively flat and heavy.

Ok, thank you, thank you.

What to do without flour is better.

If flour is not available, you can consider the following alternatives to make muffins 1Oatmeal muffins: Use oatmeal, oat flour, or oatmeal instead of flour.

Mix oatmeal or oat flour with an appropriate amount of liquid, such as milk or yogurt, add eggs and other desired ingredients, stir well, and cook with the wax. 2.Bean muffins:

Try using a powder, such as chickpea flour or mung bean flour, as a flour substitute. These bean flours can be used to make muffins in some specific recipes. 3.

Banana Muffins: Use the natural stickiness of bananas to make muffins. Mash ripe bananas, add eggs and other seasonings, and add a small amount of oatmeal, nut flour, or cereal instead of flour.

Please note that the above alternative recipes may require appropriate adjustments and experiments based on specific recipes and personal tastes. Different substitutes can affect the texture and texture of the muffin, so it's important to experiment and adjust.

The flour used to make the cake is a special low-gluten flour.

Muffin flour is also a type of cake flour.

If you want to make muffins, you can make them directly with "muffin mix + water" or "flour + eggs + sugar + baking soda".

or baking powder. + water" is mixed thoroughly before cooking, only the fine difference will feel that the taste will be a little different, but the taste is almost the same, can be baked into a hard and crispy or chewy one.

Ordinary flour can be used to make muffins, or low-gluten flour, or plain flour with starch to be used as the flour part. If you are vegetarian, you can use no eggs, and if you use muffin mix, then you only need to add some water, and you can use milk instead.

Need to use low-gluten flour; Ordinary flour is still a bit too strong, and the fluffiness is not too good.

It is recommended to use low-gluten flour, and ordinary flour may not be too gluten-free.

The practice of muffin powder, how to make muffin powder, please see the steps of muffin powder: 1. Main ingredients. 2. Add milk and caster sugar to the eggs and beat well. 3. Add melted butter. 4. Mix Xiangxue household cake mix and baking powder.

Structural materials that have the ability to produce hierarchies.

We know that the gluten of flour is a substance produced by adding water and stirring flour with good stretch and elasticity, it has the same characteristics as a balloon, can preserve the air and expand with the expansion of the air, and will not break, when making muffins, flour is the main material, the wet gluten formed by adding water and mixing into a dough will produce water vapor after baking in the oven, the higher the humidity of baking, the greater the water vapor pressure, and the greater the expansion force of the wet gluten, so that the surface layer is constantly heated and expanded. When the moisture in the ribs is dried and the product is eight to ten times larger. The so-called hierarchical structural material refers to the fact that the muffin dough must first enter a lot of regular layers of oil in the dough when it is stirred, and the layers of oil and layers of dough are isolated from each other, forming a regular layer of dough and the layer of grease will have a complementary effect after being heated in the furnace, first of all, the water in the wet gluten is heated and produces water vapor expansion force, and the water vapor pressure produced by the lower layer of the dough expands the upper layer of dough, and gradually grows up layer by layer. Finally, the oil in the layer is heated and dissolved, and the molecules that replace the original water in the noodle are infiltrated, so that each layer of the noodle becomes a fluffy and puffy pastry, and finally becomes a delicious and puffy muffin1

Milk x0950g.

Caster sugar x0920g.

Eggs x091 pcs.

Butter x 0920 grams.

Cornstarch x0910 grams.

Baking powder x 092 grams.

Can you ask a question to make powder? I want flour, not how to make muffins, so that I can make muffin powder?

2. Add the muffin mix and stir until smooth and free of particles.

3. After preheating the machine, pour the batter evenly in the middle and back position (after covering the lid, the batter will flow forward, so pour it in the middle thick position).

4. Follow the operation method of the muffin maker. The average muffin maker has a beep.

5. If there is no prompt sound, the aroma is strong, and the water vapor becomes smaller, which means that it is cooked, 6. Take out the waffle carefully. You can use tools such as knives and forks, but be careful not to scratch the non-stick layer of the mold.

Muffin powder is used to make small snacks such as muffins, and baking powder is a compound additive, which is mainly used in the production of flour products and puffed foods. Baking powder contains many substances, the main components of which are sodium bicarbonate and tartaric acid. Usually compounds of carbonates and solid acids.

When carbonates come into contact with water and acids, they dissociate into several substances. In this process, carbon dioxide is released, but no flavor substances are produced. Therefore, the taste of the product is not affected.

Recipe for muffin mix: 200 grams of cake flour, 1 tablespoon of baking powder, 2 eggs 2 fresh milk, 1 1 2 cups of cream, 4 cups of sugar, 50 grams.

Preparation: 1Mix the cake flour with baking powder and sift it, separate the egg whites and egg yolks, and heat the cream in water to melt and set aside.

2.Add 30 grams of sugar to the egg yolk, beat until milky white, then add fresh milk and flour and stir well, then add cream.

3.Beat the egg whites until frothy, add 20g of sugar, beat until erect, and then put them in the egg yolk paste.

4.Put it in the refrigerator and let it sit for 20 minutes to make muffins.

5.When done, spread your favorite peanut butter, chocolate sauce, jam or honey and whipped cream.

6.If you find that the batter is too thick, it is recommended to add some fresh milk and mix well.

How to make muffins.

First, beat the creamer water (3 spoons of creamer to 650ml of warm water) and 4 eggs to froth, then add 1kg of muffin powder and stir well, and put it in the refrigerator for later use.