A muffin is a type of cake. Baking powder or baking soda is typically used as a leavening agent. It has a spongy texture. It can trap air and expand with the pressure of air, but it does not explode.

Muffins originally came from Belgium. But after it was introduced to the United States in 1620, it became one of the most popular breakfasts for Americans. Muffins bought at the supermarket are usually thinner and can be placed in a toaster.

Some restaurants also sell muffins, which are handmade and usually thicker. It can be covered with butter, drizzled with honey syrup, or chocolate syrup, or topped with fruit and frosted with icing.

The substance produced by adding flour to water and stirring has good extensibility and elasticity. When making muffins, flour is the main material.

The wet gluten formed by mixing flour and water into the dough will produce steam when baked in the oven. The higher the baking humidity, the greater the steam pressure and the greater the expansive force of wet gluten.

This layer upon layer expands with heat until the water inside the gluten is completely dried.

The second element of enlargement is a structural material that can produce layers, which means that the muffin dough is handled by putting lots and lots of regular layers of grease into the dough. Layers of grease and layers of pastry are isolated from each other, forming regular layers of pastry and grease in the oven after baking and heating will produce a complementary effect.

First, the moisture in the wet gluten is heated to produce water vapour expansion, and the water vapour produced by the lower crust expands the upper crust under pressure, which gradually grows layer by layer.

Finally, the oil in the layer and the oil in the layer are heated to dissolve and penetrate the gluten to replace the original water, making each layer of the dough becomes loose and crisp, and finally become a delicious and puffy muffin.

Main material

260g flour

260g milk

Eggs 2pcs

Butter 40g

Sugar 50g

Baking Powder 8g

Maple syrup

1. Melt the butter in a basin until it becomes liquid.

2 Pour in the milk and stir well.

3. Put the eggs in a bowl and stir in the sugar.

4. Pour the eggs into the milk and butter and beat well.

5 Sift the flour and baking powder.

6. Mix all ingredients.

7 Stir well and mix to form a batter.

8. Use a saucepan, no oil is needed. Put a spoonful of batter directly into the pan and cook on low heat for about a minute.

9. If large bubbles appear on the surface of the batter, turn over.

10. Turn over and cook for another minute. Be careful not to overcook.

11. The muffins are ready.

12. Eat fresh fruit for breakfast. Like strawberries, raspberries, and blueberries.

13. Serve with a knob of butter and a drizzle of maple syrup.