12.4 Muffin and Shortened Cake Conclusion
- Describe the characteristics of an under-stirred muffin (explain why):
- Describe the characteristics of an over-stirred muffin (explain why):
- What other bakery products can be made with the muffin method?
- What is the flour-to-liquid ratio in muffins?
- What is the flour-to-liquid ratio in a shortened cake?
- What are the effects of increased sugar and fat on gluten development in a cake formula?
- What are the characteristics of the final product if the cake batter is under-stirred?
- How can cake mix cakes be made so quickly (compared to the shortened cake you just made) and still turn out as expected?
