On food and cooking the science and lore of the kitchen ( PDFDrive ) 1049

zucchini, whose moistness readily blends into the moistness of the crumb Potatoes and bananas can be mashed to become part of the batter itself Muffin batters generally contain less sugar, eggs, and fat than quickbreads The ingredients are mixed together just enough to dampen the solids, and the mix baked in small portions rather than a large loaf Well-made muffins have an even, open, tender interior They stale quickly because the small proportion of fat is dispersed unevenly by the minimal mixing and can’t protect much of the starch Overmixing produces a less tender, finer interior with occasional coarse tunnels, which develop when the overly elastic batter traps the leavening gas in large pockets Green Blueberries and Blue Walnuts Sometimes the solid ingredients folded into bread and muffin batters turn disconcerting colors: blueberries, carrots, and sunflower seeds may go green, and walnuts blue This happens when the mix contains too much baking soda, or when the soda isn’t evenly mixed in the batter, so that there are concentrated alkaline pockets Because the anthocyanin and related pigments in fruits, vegetables, and nuts are sensitive to pH, and their normal surroundings are acidic, alkaline batters cause their colors to change (p 281) Small brown spots on the surface of the finished bread or muffin are also a sign of incomplete mixing; the browning reactions proceed faster in more alkaline portions of the batter Cakes The essence of most cakes is sweetness and richness A cake is a web of flour, eggs, sugar, and butter (or shortening), a delicate structure that readily disintegrates in the mouth and fills it with easeful flavor Cakes often contain ... spots on the surface of the finished bread or muffin are also a sign of incomplete mixing; the browning reactions proceed faster in more alkaline portions of the batter Cakes The essence of most cakes is sweetness and. .. green, and walnuts blue This happens when the mix contains too much baking soda, or when the soda isn’t evenly mixed in the batter, so that there are concentrated alkaline pockets Because the anthocyanin... The essence of most cakes is sweetness and richness A cake is a web of flour, eggs, sugar, and butter (or shortening), a delicate structure that readily disintegrates in the mouth and fills it with easeful flavor Cakes often contain