![]() ![]() It helps to season the berries and brings out more flavor. ![]() The sugar acts the same way salt does with other foods. Just before making the batter, chop the strawberries small then toss with a teaspoon of sugar. Unless you are lucky enough to go to a strawberry patch and pick a perfectly ripe berry, your strawberries might be slightly underripe (you can tell from the white tops). Speaking of the strawberries, we’ve got a trick for you. You could add chocolate chips to the batter, but personally, we love leaving the inside of the muffins for the strawberries. The chocolate eventually firms and makes a nice top for the muffins. Okay, this one seems obvious, but by drizzling a small amount of melted chocolate on top of the baked muffins, you bump up the chocolate level. There’s no need to beat the batter or use an electric mixer. All you need to do is stir gently until any streaks of flour disappear and the batter is smooth. ![]() When combining the wet and dry ingredients be gentle and fold the dry ingredients into the wet. If you’ve been following our recipes for a while, you’re probably tired of us telling you not to over mix when it comes to muffins (this also applies to waffles, pancakes and quick breads). In this muffin recipe, we do exactly the same - warm butter is whisked into the cocoa powder and sugar. This makes the brownies taste rich and ultra chocolaty. In that recipe, we melt butter with sugar and cocoa powder before mixing in any other ingredients. Take our outrageously fudgy brownies, for example. It’s really common to see cocoa powder mixed with hot liquid in chocolate recipes. If you combine cocoa powder with a hot liquid it helps to “bloom” the cocoa, which makes the cocoa powder taste even more rich and chocolaty than if you were to just add cocoa to the dry ingredients. Have you ever heard of that, sounds funny right? It’s actually really cool. ![]()
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