HIGH END BAKERY RECIPES

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CHEF’S SECRETS TO BAKERY-STYLE HIGH DOMED MUFFINS



Chef’s Secrets to Bakery-style High Domed Muffins image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Provided by The Kitchen Whisperer

Number Of Ingredients 1

Any from-scratch standard size muffin batter – try the Chocolate Chunk Zucchini Muffins! 

Steps:

  • Always use a From-Scratch muffin recipe, never boxed!
  • Never use a mixer to incorporate your dry ingredients to your wet. Use a spatula or spoon. Do not over mix your batter.
  • Cover your batter tightly and refrigerate for at least 1 hour (can go overnight as well).
  • Preheat your oven to 425F. Yes, I know the recipe calls for 350 but trust me on this. I typically bake my muffins in the upper third of the oven. You see placing the muffins in the upper third of the oven it tends to be hotter and the heat more constant. You can most certainly use the middle rack as well if you want.
  • Spray the top of your muffin pan with non-stick spray. Line the pan with cupcake/muffin liners.
  • The batter will be THICK. You can gently stir it first. Just try not to deflate it. Fill the muffin papers almost ALL THE WAY TO THE TOP OF THE PAPER. (just leave about a 1/8″ from the top). Yes I know, it’s spilled over before but this works.
  • If you have empty cavities in your muffin tin (not enough batter), remove the liner and add 1/2 cup water in each.
  • Bake 6-9 minutes at 425. The muffins should be about a 1/4″-1/2″ above the paper. That’s the sign the heat can be turned down.
  • Reduce heat to 350 (DO NOT OPEN THE DOOR TO DROP THE TEMP.. sorry for the YELLING.. lol) and bake for 6-10 minutes or until a toothpick inserted comes out barely clean (crumbs are OK). *Note: this will depend on your actual recipe.
  • Remove from the oven and cool in the pan on a rack for 1-2 minutes.
  • Remove the muffins (they will be hot) from the pan and cool on the rack. Do not leave them in the pan to cool completely as the bottoms and sides will become soggy. Leaving them in the pan builds up too much moisture.

CHEF’S SECRETS TO BAKERY-STYLE HIGH DOMED MUFFINS



Chef’s Secrets to Bakery-style High Domed Muffins image

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Provided by The Kitchen Whisperer

Number Of Ingredients 1

Any from-scratch standard size muffin batter – try the Chocolate Chunk Zucchini Muffins! 

Steps:

  • Always use a From-Scratch muffin recipe, never boxed!
  • Never use a mixer to incorporate your dry ingredients to your wet. Use a spatula or spoon. Do not over mix your batter.
  • Cover your batter tightly and refrigerate for at least 1 hour (can go overnight as well).
  • Preheat your oven to 425F. Yes, I know the recipe calls for 350 but trust me on this. I typically bake my muffins in the upper third of the oven. You see placing the muffins in the upper third of the oven it tends to be hotter and the heat more constant. You can most certainly use the middle rack as well if you want.
  • Spray the top of your muffin pan with non-stick spray. Line the pan with cupcake/muffin liners.
  • The batter will be THICK. You can gently stir it first. Just try not to deflate it. Fill the muffin papers almost ALL THE WAY TO THE TOP OF THE PAPER. (just leave about a 1/8″ from the top). Yes I know, it’s spilled over before but this works.
  • If you have empty cavities in your muffin tin (not enough batter), remove the liner and add 1/2 cup water in each.
  • Bake 6-9 minutes at 425. The muffins should be about a 1/4″-1/2″ above the paper. That’s the sign the heat can be turned down.
  • Reduce heat to 350 (DO NOT OPEN THE DOOR TO DROP THE TEMP.. sorry for the YELLING.. lol) and bake for 6-10 minutes or until a toothpick inserted comes out barely clean (crumbs are OK). *Note: this will depend on your actual recipe.
  • Remove from the oven and cool in the pan on a rack for 1-2 minutes.
  • Remove the muffins (they will be hot) from the pan and cool on the rack. Do not leave them in the pan to cool completely as the bottoms and sides will become soggy. Leaving them in the pan builds up too much moisture.

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HOW TO MAKE THE BEST VANILLA CAKE EVER - BROMA BAKERY
Jul 25, 2021 · Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes. Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high …
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GRUYèRE-STUFFED CRUSTY LOAVES - KING ARTHUR BAKING
To parbake and freeze the loaves: Prepare the dough as described in the recipe and divide it into four mini-loaves.Bake the mini-loaves for about 20 minutes; the bread will be set but still …
From kingarthurbaking.com
See details


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From marketingtutor.net
See details


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Jul 25, 2021 · Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes. Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high …
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See details


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To parbake and freeze the loaves: Prepare the dough as described in the recipe and divide it into four mini-loaves.Bake the mini-loaves for about 20 minutes; the bread will be set but still …
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See details


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