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Home Q & A Board Humanities Art and Culture Culinary Arts
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niikiii niikiii
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6 years ago
A consumer made muffins from scratch, using all-purpose flour and only 1 Tbsp. sugar. She wanted a smooth batter, so she stirred the muffins approximately 30 strokes, until it was totally smooth.
 
  When she baked the muffins, they appeared with a smooth peaked top. When cut open, they had tunnels and uneven cells. This is the method she used with commercial muffin mixes and obtained good results. Explain why this happened with the scratch recipe and not with the commercial mix.
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elleduiselleduis
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niikiii Author
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Helped a lot
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Thanks for your help!!
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